The Quality Innovation Award (QIA) 2018 conceded to QualityFry along with 8 Spanish companies recognizes 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.

The National Association of Centers of Excellence (CEX) has recognized QualityFry with the Quality Innovation Award (QIA) within the PYME category along with 8 Spanish organizations that will represent the country in the international phase of this competition, convened on February of 2019 in Beijing, China.

Quality Innovation Award is a competition created in 2007 by Excellence Finland to promote innovative projects in companies and organizations, share experiences and give national and international recognition to the best projects, with the ultimate goal of increasing the competitiveness of companies and the participating companies countries. Spain participates in this competition through the CEX Centre and Euskalit.

The ecofry technology project for an intelligent frying selected for the QIA award is an innovation that meets the five characteristics that this recognition requires: novelty, usefulness, learning, customer orientation and effectiveness.

8 awarded Quality Innovation Award (QIA) 2018

The gala of winners in the national phase was held on November 27 in the Assembly Hall of the Higher Council for Scientific Research (CSIC) in Madrid. Carlos Garrido, CEO of QualityFry, thanked on behalf of the company this special recognition that signals the significant contribution of the automatic frying system ecofry in the improvement of energy efficiency, cost savings with the reduction of oil consumption and control of the environmental emissions.


Together with QualityFry, the Royal Academy of History, in the Education Sector category, TSK Electronics and Electricity, in the category Potential Innovations, Biocurve, in the category of Responsible Innovations , Advanced Marker Discovery (AMADIX), in the Social and Health Sector, the Teruel Airport Consortium, in the Public Sector category, Ficosterra, in the Microenterprises and Startups and Textile Santanderina, in the Large Company category, they have received this recognition, and they go on to the international phase of the QIA awards. All these organizations will represent the Spanish innovation in the international call for the Quality Innovation Awards that will be held in Beijing next year.

It is the second time that Spain participates in the Quality Innovation Awards thanks to the incorporation last year of the CEX Centers to the organizing committee of the awards, which are part of, in addition to Spain, organizations promoting quality, excellence and Innovation from Finland, Estonia, Hungary, Israel, Kazakhstan, Lithuania, Latvia, Czech Republic, Russia, Sweden, China, Thailand, Botswana, Rwanda, South Africa, Swaziland and Zimbabwe.

QualityFry projects Spanish innovation to the world

The winners have two phases, one national and one international. In the national phase participate evaluators, experts and the jury composed of members of CEX Centers. The first evaluate the documentation and select the 3 most outstanding innovations in each category, issuing a report of strengths and areas for improvement.

Next, experts selected by the National Agency for the Evaluation of Quality and Accreditation (ANECA) make a report assessing the degree of innovation of each of the 3 selected candidates. Taking both reports as a reference, the jury chooses the winning innovation in each category that passes to the international phase of the competition.

The ANECA report of the QualityFry candidacy has highlighted that this innovation provides a technology that allows to improve energy efficiency in cooking processes, reduce oil consumption during the frying process and eliminate the emission of degradative compounds into the environment. It also avoids the occupational risks associated with burns, allows the standardization of the process and gives rise to products with excellent organoleptic acceptability.

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