The Quality Innovation Award (QIA) 2018 which QualityFry received along with 7 other Spanish companies recognises the ecofry technology as a pioneering technological innovation applied to a traditional culinary process. This technology will represent Spain in the international phase of the competition in Beijing 2019.
QUALITYFRY WINS THE QUALITY INNOVATION AWARD
The National Association of Centres of Promotion of Excellence (CEX) has recognised QualityFry with the Quality Innovation Award (QIA) within the SME category, one of 8 Spanish organisations that will represent the country in the international phase of this competition, convened in February 2019 in Beijing, China.
Quality Innovation Award is a competition created by Excellence Finland in 2007 to boost innovative projects in businesses and organisations, share experiences and give national and international recognition to the best projects, with the final objective of increasing the competitiveness of the businesses and countries taking part. Spain participates in this competition through the CEX Centres and Euskalit.
The ecofry technology project for intelligent frying selected for the QIA award is an innovation which fulfils the five characteristics demanded by this recognition: novelty, utility, learning, customer orientation and effectiveness.
8 prize winners Quality Innovation Award 2018
The award ceremony in the national phase took place on the 27th November in the conference hall of the Spanish National Research Council (CSIC) in Madrid. Carlos Garrido, QualityFry CEO, expressed his gratitude on behalf of the company for this special recognition which signals ecofry automatic frying system’s significant contribution to energy efficiency, cost saving with the reduction of oil consumption and the control of environmental emissions.
Together with QualityFry, the Royal History Academy in the Education Sector, TSK Electronics and Electricity in the Potential Innovations category, Biocurve in the Responsible Innovations category, Advanced Marker Discovery (AMADIX) in the Social and Health Sector, Teruel Airport Consortium in the Public Sector category, Ficosterra, in the Startup and Micro-enterprise category, and Textil Santanderina in the Large Company sector, have also received this recognition, and move on to the international phase of the QIA awards. All these organisations will represent Spanish innovation at the international awards ceremony, Quality Innovation Award, to be held in Beijing next year.
This is the second time that Spain is to take part in Quality Innovation Award, thanks to the incorporation of the CEX Centres into the award presentation organising committee last year. Along with Spain, this committee is formed of organisations promoting quality, excellence and innovation from Finland, Estonia, Hungary, Israel, Kazakhstan, Lithuania, Latvia, the Czech Republic, Russia, Sweden, China, Thailand, Botswana, Rwanda, South Africa, Swaziland and Zimbabwe.
QualityFry projects Spanish innovation to the world
The award ceremonies have two phases, a national phase and an international phase. Evaluators, experts and the jury made up of members of CEX Centres take part in the national phase. The first of these evaluate the documentation and select the 3 most outstanding innovations in each category, issuing a report with strong points and areas for improvement.
After this, experts selected by the National Agency for Quality Assessment and Accreditation (ANECA) write a report which assesses the degree of innovation of each of the 3 candidates selected. Taking both reports as a reference, the jury chooses the winning innovation in each category which passes on to the international phase of the competition.
The ANECA report on QualityFry’s application emphasised that this innovation in cooking technology allows the energy performance to be improved, oil consumption during the frying process to be reduced, and the emission of environmentally-damaging compounds to be eliminated. Moreover, it prevents the occupational risks linked to burns, allows standardisation of the process and gives rise to products of excellent organoleptic acceptability.