Cocina sin malos olores, un valor al alza.

  • New technologies are banishing unpleasant smells from bars and restaurants, once and for all. Ventless fryers such as Fast Chef Elite eliminate smoke and odours to create ecofriendly kitchens which take into account the environmental impact of cooking processes.

In the foodservice world, smoke and odour-free kitchens are becoming more and more important. Our sense of taste is based 70% on smell. Over recent years, marketing gurus have placed great importance on stimulating the sense of smell as a commercial strategy. They have developed the concept of smell to such a degree that they have created corporate aromas for brands, shops and leisure facilities, so that we recognise and remember them from a purely olfactory perspective. But what about the foodservice industry? Do we promote good smells? Do we eliminate bad smells, such as that of frying?

Most foods leave a trail of scent which is characteristic of the product and reminds us of its taste, texture and aroma. For a foodservice establishment to smell good, it must smell of food, NOT the cooking process. Chips, fried squid and croquettes all have pleasant and appetising smells, however the same cannot be said for the frying process itself. How many times have you left a restaurant with your clothes smelling a little too much like the menu of the day? The elimination of smoke and odours from modern kitchens is already a priority for pioneering foodservice entrepreneurs and chefs. The Fast Chef Elite fryer is one of the R&D investments that are helping to achieve this.

Some cooking processes produce a pleasant smell, such as baking bread or grinding coffee. Other processes, however, do not share this virtue, for example the boiling or frying of certain foods. We fondly remember the smell and taste of traditional dishes such as fried squid, fish and croquettes on the beachfront, however this is not often the case with the smell of frying. With the Fast Chef Elite automatic fryer, good memories of Mediterranean fried food are strengthened whilst negative impressions are kept at bay. What is more, this foodservice machine has a reduced environmental footprint in terms of smoke emissions, which is an important advantage for the future.

Fast Chef: Smoke-free technology with guaranteed quality

The most advanced fryer on the market can fry independently without the need for an extractor hood or fume extraction ducts. It uses a filter system to ensure smoke and odour-free cooking, which means that it can be installed anywhere on the premises, indoors or outdoors, in the kitchen, on the counter or on the backfittings.

Due to its smoke-free technology, Fast Chef is a perfect fryer for small premises, with or without a kitchen. It is ideal for snack bars, fast food outlets and new business models within the franchise system. The possibility of installing this fryer on premises which do not have cooking facilities means that new businesses can be set up in the main shopping streets of towns and cities or in supermarkets, hypermarkets, station and airport service areas and other “casual eating” areas where food stalls, foodtrucks and streetfood offer attractive business opportunities.

The smoke and odour-free technology developed by QUALITYFRY offers a competitive edge to business models which provide high-quality fast food at affordable prices.

What is more, the quality of the results achieved by this smoke-free fryer serves to further its success and rapid growth. Fast Chef Elite produces fried foods which are healthy, non-greasy and crispy in texture because only a minimal amount of oil enters the product. The technique used by Fast Chef (deep frying with vapour extraction) quickly “seals” the product’s pores during the frying process and thereby prevents the flavour of one food from affecting another, whether sweet or savoury, even when they are fried at the same time and in the same oil. The flavours do not become mixed.

Due to its draining system and vapour and active particle extraction technology, this machine produces healthy fried food and offers gastronomic results which are hard to match using a conventional fryer.

The time has come for odour and smoke-free kitchens. These are the key concepts which are pushing the foodservice sector with the greatest potential and growth in Spain: those of a service based on flexible and innovative forms of casual cuisine.

 

El éxito de las franquicias de restauración y hostelería en España.

After several years of experience and consolidation in the Spanish market, foodservice franchises are expanding into innovative and profitable territories which are highly attractive to gastro-entrepreneurs and investors. This model includes establishments ranging from baguette shops right through to new-fledged bakery caféand has differentiated itself by providing quality for money at a time when the economic situation means that a healthy and natural product can be served for as little as 3 euros.

Two factors have revolutionised the old fast foodservice franchise model: the use of top quality ingredients in a very competitively-priced service and on-the-spot preparation, right in front of the customer. Additionally, a technologically advanced foodservice machine, designed to allow smoke and odour-free cooking, has been essential in extending this business opportunity.The Fast Chef Elite fryer, installed in many franchise establishments, has demonstrated that an appropriate investment can lower the risks involved when starting up a business of this kind.

With very high profitability ratios and an estimated payback period of between 5 and 7 months (selling only 15 portions each day), the Fast Chef Elite has shown itself to be an essential tool for foodservice franchises. This automatic machine allows fried products to be added to the menu, thereby increasing turnover and profit margins.

Fast Chef is also involved in the creation of new business lines. The successful Más Q Menos franchise, which was recently included on the Just Eat online platform for takeaway ordering, has used this fryer to extend its specialties menu to include Mediterranean fried dishes and hot snacks.

Advantages of a cost-effective fryer in franchises

The Fast Chef Elite automatic fryer provides support to business models based on fast service, good value for money and a menu that appeals to a wide range of clients. Last year, the establishments that used Fast Chef, most of them franchises, increased their turnover by between 30% and 40%.

With this machine it is possible to extend menus to include more than the usual traditional fried foods. Establishments can offer both savoury and sweet foods, depending on what is required (breakfasts, aperitifs, sweet snacks, savoury dishes, lunches or informal suppers), and thereby encourages the consumption of drinks and meets the needs of different types of clients.

 

Más Q Menos has used the FAST CHEF ELITE fryer to extend its specialties menu to include Mediterranean fried dishes and hot snacks.

 

Cost savings represent another key factor. Electricity costs are reduced to half those of a traditional fryer. The machine is compact and closed to ensure that no light and very little oxygen may enter, which means that the oil lasts for much longer.

What is more, services can be diversified without any increase in staff costs. No extra employees are needed to operate this automatic fryer, which has 8 frying programmes and 3 different settings (individual portions, continuous production and slow-fry), all at the click of a button. This system ensures that the same quality fried food is offered in all of the company’s establishments.

Foodservice franchises are doing well at the moment. Together with fashion and specialist services, they represent 34% of all franchise brands in Spain. The catering/fast food sector alone achieved a turnover of more than 2.6 billion in 2014 (8.4 million more than in 2013)*.

However, it is not only large investment companies that benefit from this business model. Within the context of the economic crisis, franchises have provided an opportunity to entrepreneurs who are looking for self-employmentand are interested in managingan easy-to-run foodservice business with permanent assistance from the franchise head office.

Appropriate resource management and the support of cost- effective foodservice machinery, such as the Fast Chef fryer, are key factors when entering this sector, which has good prospects and a lot of potential in Spanish culture. Entrepreneurs know that they are investing in a business model with a good chance of success.

 

* ‘Informe La Franquicia en España 2015’. Asociación Española de Franquiciadores (AEF) 

 

 

Fast Chef Elite aporta rentabilidad a los nuevos negocios de Bakery Café.

 

Fast Chef Elite offers profitability to new bakery café businesses

Establishments known as bakery cafés or coffee bars are changing the traditional way of consuming bread, cakes and pastries in Spain. They take the form of bakeries which serve coffee or cafés which sell bread at an unbeatable price, adapting better than anyone to changes in the way people consume food outside the home. The automatic deep fryer Fast Chef Elite has entered into this “game of thrones” of the flour and yeast industry.

The increased consumption of bread, baguettes, sandwiches, cakes and pastries observed in Spain over recent years, together with the consumers’ desire for a wide choice of products combined with quality coffee, are some of the factors behind the success of these establishments. Furthermore, this business model offers a pleasant place for tasting foods, with fast-service or self-service and WiFi, which successfully brings customers into bakery cafés from first thing in the morning right through to late afternoon and the evening.

Chains such as Granier, Uvepan, Panaria, Pannus, Panishop, El Fornet, Próxima, Fripan, 365 Café and Cafe &Te, most of which are franchises, have implemented a model inspired by the European café tradition. This format has been reinvented in line with Spanish tastes and timetables and offers everything from traditional breakfasts to lunchtime meals, aperitifs, savoury snacks and late suppers. Within this broad range of services, we find the most technologically advanced deep fryer on the market: Fast Chef Elite.

 

What can the Fast Chef deep fryer offer to bakery cafés?

Using a Fast Chef automatic deep fryer, without the need for a kitchen or chef, it is possible to prepare a wide variety of healthy, freshly-prepared dishes to be served at lunch or dinner time (12 noon till 4pm and 8pm till 11pm) when local customers prefer a hot meal rather than a baguette or sandwich.

 

Croquettes, chips, nuggets, hamburgers, hot dogs, pork loin, bacon and chicken wings can be prepared using this deep fryer in just a few minutes and without the need for a fully-equipped kitchen or fume extraction ducts. Fast Chef is the ideal machine for bakery cafés because it is a fully automatic device: the product is placed in the loading tray, the programme is selected according to the type of food and in no more than three minutes the product can be collected from the dispenser tray. The high technology developed to produce crunchy, non-greasy fried food takes care of the rest.

 

Another great advantage of this smoke and odour free fryer is that it can be used to prepare both large and small portions, according to the demands of each bakery café. Large portions consist of 650 grams of product, with an additional portion on hold, and small portions consist of two portions of 300-350 grams which are prepared at the same time, with a third one on hold. This system considerably minimizes frying times.  What is more, two different products, sweet and savoury, can be fried at the same time without the flavours getting mixed.

 

Without doubt, the ability to offer a wider range of products within the bakery café format, with the help of Fast Chef Elite, provides this kind of business with a highly promising future. These companies are experiencing such high growth that many venture capital funds have chosen to invest in them. As announced in the main economic headlines, last year the investment group HIG Capital took control of the Panaria and Café&Té chains. This operation led to the creation of the new Compañía del Trópico group, with over 240 establishments throughout Spain. Another more recent example is the 25 million-euro operation in which the venture capital company Corpfin took over the Rosendo Milà group, owner of the El Fornet bakery café chain which has over 30 premises in Barcelona.

Las grasas, la dieta y los falsos mitos

Fats,diet-and-false-myths

  • The consumption of fats can help weight loss

In 2014, when Linda Van Horn said “we no longer think low-fat diets are the answer”, the myth which has demonized fats for over 50 years began to fall to pieces. This was not just because the statement was made by one of the best-known international experts in the field of nutrition, professor at the Preventive Medicine Department of Northwestern University and member of the National Institutes of Health (NIH), but because it gave definitive support to countless scientific studies which have demonstrated that fats help weight loss and improve cardiovascular health.

 The trial which has attracted most attention was published in the prestigious American journal Annals of Internal Medicine last September and revealed some surprising results: people who consumed fats not only lost more weight but were also at less risk of suffering cardiovascular disease.

The study, which was financed by the NIH, involved 148 volunteers divided into two groups: the first group followed a high-carbohydrate low-fat diet (30% less) whilst the second group consumed more proteins and fats (preferably unsaturated fats*). After one year, the people who followed the low-carbohydrate high-fat diet had lost almost 4 kg more than those who had cut down on fats.

What is more, blood tests showed that the participants who followed the diet which was high in unsaturated fats* achieved reduced triglyceride levels and increased HDL cholesterol density (which removes “bad” LDL cholesterol from cells and takes it to the liver to be eliminated). This revealed an improvement in the group’s cardiovascular indicators as measured by the Framingham formula, which calculates the likelihood of suffering a heart attack in the next ten years.

  • How to consume fats in a healthy way

Fats transport nutrients, are involved in cholesterol metabolism, are precursor hormones and play a role in skin regeneration. How can they be consumed in a healthy way? One way of doing so, whilst also ensuring gastronomic quality, is by means of traditional fried dishes such as those prepared using the FAST CHEF ELITE  ventless deep fryer.    

Deep frying is less aggressive than other cooking techniques because it conserves the full nutritional value of the food. The Fast Chef Elite healthy frying process, which takes only 2 or 3 minutes, conserves twice as much of the food’s vitamin C content as the boiling process.
Deep frying is less aggressive than other cooking techniques because it conserves the full nutritional value of the food. The Fast Chef Elite healthy frying process, which takes only 2 or 3 minutes, conserves twice as much of the food’s vitamin C content as the boiling process.

Our ability to prepare healthy fried foods depends on the frying technique and the kind of oil that we use. Investing in a quality fryer is fundamental if we wish to successfully incorporate fats into our diet. The healthy deep frying technique that is used by our ventless deep fryer allows only a minimal amount of oil to penetrate the food whilst giving it a crispy outer coating. The product’s pores are quickly “sealed” during the frying process, which also prevents the flavour of different foods from mixing together even when they are fried at the same time and in the same oil.

The ideal oils for frying are those which are heat-stable. The recommended oils for deep frying are those which have a high amount of monounsaturated fatty acids such as olive oil or certain sunflower oils. What is more, olive oil is a source of antioxidants, polyphenols and carotenoids, which delay ageing.

Scientists, chefs and consumers are now beginning to agree about the relationship between health and fats. Fats play an important role in preventing cardiovascular disease and allow us to enjoy and conserve, in the form of fried dishes, our most beloved intangible heritage: the Mediterranean diet and cuisine.

* Unsaturated fats may be monounsaturated or polyunsaturated, both types are considered “healthy for the heart” and can help to improve cholesterol levels when used instead of unhealthy fats.