QualityFry was present at EQUIPHOTEL 2018, the essential event for professionals of the hotel and restaurant trade in Paris. From 11th to 15th November, visitors to our stand at Paris Expo Porte de Versailles could see how our ecofry technology works, which forms part of the project SME Instrument Phase 2 within the Horizon 2020 Framework Programme for Research and Innovation.


, is the unmissable date where all the actors of the hotel and restaurant trade, cafés/bars and other groups gather.

With an endless array of exhibition activities, more than 500 participants in the conferences and round tables, trend studies, live entertainment and demonstrations, and renowned chefs of the sector present, EquipHotel is considered the leading event in its sector, presenting all the novelties and innovations for the professionals who visit the fair.

QualityFry revolutionises EquipHotel 2018

For the first time, QUALITYFRY has presented its ecofry technology at EquipHotel 2018, for frying in a healthy, sustainable way without smoke and without odours. This technology is revolutionising the world of professional cuisine.

Over the five days of the exhibition, QualityFry presented its ecofry technology for frying in a healthy, sustainable way without smoke and without odours.

The advanced technology of the QualityFry fryers has been recognised by the European Commission as a beneficiary of the SME Instrument project Phase 2, within the Horizon 2020 Framework Programme for Research and Innovation.

The ecofry technology, incorporated into the whole line of QualityFry fryers, facilitates sustainable, healthy cuisine with no smoke or odour emissions, and more efficient in terms of energy expenditure. These characteristics represent a competitive advantage for restaurant and hotel businesses. This advantage has been endorsed by a number of technical-scientific studies.

qualityfry freidora fast chef elite EQUIPHOTEL 2018

Healthy, safe and sustainable frying

This emerging technology, 100% Spanish in creation, enables frying on premises with no smoke extraction system. Its application permits the development of a more competitive market, with no environmental emissions, which is more sustainable, healthy and energy-efficient. According to the latest tests carried out by accredited external companies (ENAC), it releases only 0.05% of the smells produced by traditional frying and perceived by human beings, making it more efficient than traditional frying with an extraction hood.

Foods prepared with the QualityFry fryers incorporating the ecofry technology have shorter frying times and reduced oil consumption. Not only does this mean an improvement in the performance of the product, but also a lower fat content absorbed by the food, obtaining healthier and higher-quality frying. Technology with high energy efficiency and certified savings in electrical operation costs compared to traditional frying equipment.