The RD&I department of Qualityfry has developed an innovative frying module which is closed and vertical, in contrast to the open and horizontal tanks used in the past.

By applying this technology, the Fast Chef Elite model allows frying to take place in the absence of light, with scarcely any oxygen, whilst removing active particles and water from the oil, keeping it free of food debris and extending its usable life.

Furthermore, it minimises heat loss and keeps the oil at a constant temperature during the frying process.

These features, together with certain other secrets, serve to prevent excess grease and the mixing of flavours, thereby differentiating it from other machines.