HORECA KUWAIT 2018: Fast Chef Elite with ALMOROOJ

QUALITYFRY is excited to announce its upcoming appearance at the 2018 HORECA KUWAIT Show from 15th to 17th January. From the hand of our local distributor, ALMOROOJ, we will present our smoke and odor-free technology at the Mishref international fairground, Kuwait.


HORECA KUWAIT is the region’s stage for new trends. It’s a unique opportunity for industry players to meet and compare ideas, discover market innovations and fire up their creativity.

The 7th Horeca Kuwait exhibition takes place in a total area of 6500 square meters at hall number 8 at the Mishref International fair Grounds and that it intends keeping the valuable trust it gained from leading hospitality, food industries and hotel equipment companies during previous exhibitions.

During the event, they have the Culinary Art Show, where chefs in the country participate in various exciting competitions to showcase their astonishing skills. The competitions are evaluated by international judges from Europe, Middle East, Far East etc.

QualityFry together to ALMOROOJ in HORECA KUWAIT

From the hand of our local distributor, ALMOROOJQUALITYFRY presents its automatic ventless deep fryer FAST CHEF ELITE in the HORECA KUWAIT 2018.

The event takes place during 3 days, from 15th -17th january 2018 at the Mishref International fair Grounds where QualityFry is preparing to show its ecofry healthy frying technology, without smoke or odours, recognised by the European Commission with the Seal of Excellence within the Horizon 2020 Framework Programme for Research and Innovation.

Through the live demonstrations that will be carried out, the assistants can see, for the first hand, how it is possible to fry without the need for a smoke vent or extractor hood. Its smoke-free and odor-free technology can support hotels, convenience stores, kiosks, train and bus stations, airports, shopping centers, among other businesses.


With the technology developed by Qualityfry, you can fry both fresh and frozen products, either sweet or savoury.

Also, check how with only the Fast Chef Elite you can improve the profitability of your business by increasing the average ticket serving tapas and food without the need for a smoke vent or extractor hood.

Do not miss our upcoming events and keep informed of the latest news.

Tendencias de la gastronomía en 2014, menos será más.


Few days before starting 2014 year we investigated which will be the gastronomic trends that will be consolidated in the coming year. Which will be the models with greater success, how to bet on the winning prescription? According to specialists and foodies the informal gastronomy will be consolidated as one of the blooming business models, diversifying the food and beverage spaces to a model of fast food and catering but careful manufacturing. The Spanish concept of quality pinchos y tapas gets increasingly more adept in the world, conquering on of the greatest culinary capitals as New York, by the hand of authors like Mario Batali (Casa Mono), Seamus Mullen (Tertulia), Dani García (Manzanilla). In local environment, chefs of haute cuisine expand their line of activity creating more affordable and informal types asStreetXO of Dani García, Vuelve Carolinaof Quique Dacosta or Paco Roncero with Estado Puro In hotel NH Paseo del Prado, in Madrid.

Also hotels are modifying the way to face the concept of gastronomicrestaurant. The hospitality industry begins to combine with greater frequency the spaces of luxury and booking of table with gastronomic spaces less classical, informal cafés and fast food. It is believed that this trend to informal restaurants inside hotels is not only a consequence of crisis, since they suppose an adjustment of staff, resources and infrastructure, but also they respond to a change of alimentary habits of customers. Each time most like to eat healthy, varied and with no long hours at the table.

As it is collected in an article by nomadistas.com a clear example of this trend is Boston Marriott hotel, that closed its restaurant with view to the bay and was became a space for catering. Also it modified the lobby and the bar, becoming a multi-purpose space to informally have breakfast or have lunch. The design of breakfast area allows to hide it visually once breakfast hours finish. This change has meant profits over 30%.

These emerging trends demand the use hospitality business machinery with great investment in i + d that allows to be adapted to open spaces or spaces with no fume extraction ducts. QUALITYFRY has manufactured Fast Chef Elite, a machine with great functionality to be located in any area of food and beverage and that allows 8 programs of frying food to make a great variety of recipes and has three different fry ways: individual portions, continuous process and poached.


StreetXo, street cooking way invented by the chef David Muñoz, inventor of DiverXO, a restaurant that has recently received its third Michelin star.

Another gastrotrend that is extended in unusual geographies is the street food and the food in movement.  With different denominations according to place (food truck, mobile kitchen, mobile canteen…) these initiatives whose concept is to bring food to the places where customers regularly or occasionally concentrate are increasingly proliferating in Europe. Although Spanish legislation still is restrictive to develop this type of business, we believe that the demand of economic quality food, and the economically viableinvestment that supposes this type of gastronomic business, can become a future investment in a short-term.