QUALITYFRY will be present with its own stand at The Restaurant Show 2017, a unique event for those who own, operate and work in restaurants, bars, hotels, catering companies and leisure establishments throughout the United Kingdom. It will take place from the 2nd to the 4th of October in London and QualityFry will experience this innovative, avant-garde event first hand with our smokeless, odourless fryers for hospitality.

Fast Chef Elite, finalista de los premios HOSTELCO 2016

The Fast Chef Elite fryer has been selected as a finalist in the HOSTELCO awards, the largest showcase for new products and trends in the sector. Come and try the technology that has revolutionised the world of professional fryers, from the 23rd to the 26th of October at Stand 645. Hall C. Pavilion 3 of Fira de Barcelona exhibition centre.

The Fast Chef Elite eco-sustainable fryer has been selected as a finalist in the Product category of the HOSTELCO AWARDS, which acknowledge effort and innovation in key areas of Spanish hospitality. The Awards, which will be given on the 24th of October at Fira de Barcelona exhibition centre as part of the 18th edition of the Trade Fair for equipment, machinery and services for hospitality and communities (HOSTELCO), will take into account the design, sustainability and productive efficiency of the new equipment that is invigorating the sector.

The eco-friendly solutions provided by the Fast Chef Elite fryer to emerging restaurant models and tourism industry services has attracted the attention of experts and strategic buyers, as it combines smoke-free technology with high profitability, speed in operation, compact and ergonomic design and efficient energy consumption.

Fast Chef Elite finalista Hostelco Awards

The design of the new products for the HORECA sector is tending towards compact format equipment which provides greater performance in less space and without the need for additional personnel. Machinery such as Fast Chef, which is capable of providing a significant reduction in cooking and service time, allows a very simple and intuitive use of the equipment in totally safe conditions for the employee.

These are the trends promoted by HOSTELCO 2016, an important event which will gather the greatest concentration of products, services and businesses of the sector, 25% being international, coming mainly from Germany, Belgium, France, the Netherlands, Italy, Luxembourg, the United Kingdom, Turkey and Portugal. Furthermore, the participation of 1,100 strategic buyers is expected, 300 of these being national distributors and 50 responsible for hotel chain purchases.

HOSTELCO 2016, along with the Fòrum Gastronòmic and the Congreso de Restauración Colectiva events, will make up Barcelona Hosting Week, a platform which over four days will address the whole value chain of the sector, from equipment to the creation and distribution of products.



We can talk about quality, achievements or figures, but the most important thing for QUALITYFRY is our clients: from bars or restaurants with a single establishment to leading restaurant chains in the sector which operate with large commercial spaces, studying, analysing and comparing all options in detail before making a decision. Fast Chef Elite clients such as La Sureña, MasQMenos, Taberna Volapié, El Papelón, The original globet croquettes and La Taberna de Cea speak for us.




What does the most advanced fryer on the market offer? Its innovation has allowed many restaurant chains to launch products at a good price, maintaining quality and profit margins. Our clients tell us how they have managed to diversify their menus, improve frying quality thanks to ecofry technology, and the importance of the standardisation and automation of processes in their premises. Furthermore, they tell us about the ease of installation, cleaning the fryer and its use by non-specialised personnel. It has also been important to discover the profitability brought by the introduction of Fast Chef Elite in their kitchens, the amortisation period of the equipment, and the savings in oil and electricity that they have been able to achieve.


In this video, 5 business models linked with informal restaurants have participated, among them, emblematic companies within new Spanish restaurant franchises. The high level of competition in the sector makes innovation and technology key elements for guaranteeing the profitability and success of this type of business. The most current restaurant concepts that have been created under the franchise system are based on optimised processes in the development of comprehensive, standardised and effective know-how, guaranteeing good results in all company establishments.


MasQMenos: A new restaurant concept that offers a good product, unbeatable quality-price relationship and speed in service, in a well maintained environment. Furthermore, they have a shop space where all products can be acquired and taken home. Our Fast Chef Elite provides support to this business, with over 40 franchised establishments.

CREATIVIDAD_CLIENTES_INGLES.006Cervecería La Sureña: The concept of Cervecería La Sureña and the key to its success are based on the best gastronomy of the south being offered in its dishes, accompanied by buckets of bottles of beer, a totally innovative form of consumption which revolutionised the sector in 2010. Currently, La Sureña has over 100 establishments operating at a national level. Our Fast Chef takes care of the fried dishes that identify the brand, accompanying the drinks.


El Papelón: This is a restaurant franchise with the theme of old grocery shops and corner shops of the last century. The Andalusian franchise has chosen our smoke and odour free fryer to develop its business model: simple, quick operation, in which table service is combined with self-service and the preparation of the product for the public, allowing clients to participate in the cooking experience.


The Original Globet Croquettes: Establishment in the Mercado de Antón Martín market in Madrid which has become a place of reference for enjoying croquettes with a unique, unmistakeable flavour. They are prepared with our fryer without emitting smoke or odours and without mixing flavours. The business is growing successfully and we form a central part of it.


La taberna de Cea: At the heart of the Chamberí quarter, there is a traditional Madrid tavern which works based on good products and friendly, fast service. This is Taberna de Cea, 62 where our Fast Chef creates all the fried dishes that clients enjoy.