Deep frying first originated in Asia and Europe and is considered one of the oldest and most popular culinary techniques of the Mediterranean countries.

The importance of the Mediterranean diet is widely known due to the important health benefits that it provides, mainly in the prevention of cardiovascular disease, as well as many other pathologies.

Deep frying consists of cooking food by submerging it into hot fat, usually oil. The heat melts the fat and turns the food’s water content into steam. This steam travels from the inside to the outside and lastly into the oil.



It has been shown that if the frying process is carried out correctly it conserves the food’s full nutritional value, unlike other culinary techniques such as boiling.

The hot fat only comes into contact with the outer surface of the food for an extremely short period of time, which means that the amount of fat absorbed is minimal.

During the frying process a crispy coating is formed around the food which enhances the flavour and makes the fried product very appetising.





Good frying mainly depends on the oil, the equipment and the frying method.


1. Oil for frying

For deep frying we recommend the use of olive oil or high oleic sunflower oil. Both oils are healthy and thermally stable.

Olive oil is the juice of olives and conserves all their aroma and vitamins. The main component of olive oil is oleic acid, which represents 80% of its entire fat content.

Some of the many benefits of olive oil include a lower risk of heart attack, lower likelihood of thrombosis and reduced stomach acidity, amongst others.

High oleic sunflower oil represents an alternative with a milder flavour and lower price. This oil comes from sunflower seeds which are rich in oleic acid. Its monounsaturated acid content is similar to that of olive oil and is far higher than that of ordinary sunflower oil.



2. The design of frying equipment

The design of the frying machine plays a key role in all aspects related to the quality of the frying process. Appropriate equipment significantly contributes to the ultimate quality of the product and the safety of the operator.


QUALITYFRY has designed a technologically advanced frying machine called Fast Chef Elite which is intended for all kinds of businesses, with or without a kitchen and with or without fume extraction ducts.




Maintaining oil quality:

The characteristics and quality of the oil change during the frying process and this affects the sensory properties of the food. The heat speeds up the deterioration of the oil, which is also affected by oxygen concentration and water.


– The hydrolysis of oil during the frying process is due to the presence of water in the food. It causes the oil to darken, produces smoke and increases acidity.

Ideally, frying equipment should eliminate all the water vapour generated during the frying process “in situ” in order to thereby reduce hydrolysis.

The QUALITYFRY machine features an exclusive condensation and filter system.

The water vapour that is extracted during frying is condensed by cooling in a coil (shown in red).

Any remaining water is condensed in the filter box (shown in orange).

The dry air flow passes through a column of activated carbon, which retains odour particles and smoke (shown in green).


Oil oxidation takes place due to the presence of oxygen and is further accelerated by light. This is responsible for increased viscosity and a darkening of the oil, as well as the appearance of foam and development of abnormal flavours and odours.

In QUALITYFRY frying machines the oil does not come into contact with air or light because the entire process takes place in a compact and closed chamber.


Frying equipment materials:

QUALITYFRY fryers are built of AISI 304 stainless steel, a material which is recommended for use at high temperatures, compatible with food handling and easy to clean.

Cleaning the frying equipment:

The Fast Chef Elite design prevents the oil from splashing out of the frying chamber. Furthermore, the latter is easy to clean and some of its parts are even dishwasher-proof.

The various parts that form the machine are easy to detach, without the need for special tools, and have smooth surfaces with rounded edges.


Simple to handle:

QUALITYFRY machines are very easy to operate and produce top-quality fried foods without the need for specialist staff.




The correct frying process for any product involves just 3 steps:

1. Place the product into the entry hopper.

2. Select the desired frying programme.

3. Remove the tray with the fried product.

Operator safety:

The operator should be provided with special protection above all when collecting the fried product and during the cleaning process.

Frying equipment should be designed to eliminate the risk of splashing or burns due to accidental contact with the fryer’s hot surfaces.

With conventional open-pan fryers, people frequently suffer burns due to hot oil splashing onto their hands or face.

QUALITYFRY fryers are housed inside a compact unit with a closed frying chamber which isolates the heat source and prevents accidental contact with hot surfaces.

Conventional fryer



Controlling frying time and temperature:

Each type of food requires a specific frying time and temperature depending on its characteristics, size and coating.

The fryer automatically controls these two parameters and thereby makes the operator’s job much easier, ensuring top-quality frying without the need for specialist staff.

Fast Chef Elite has 8 frying programmes which can be selected using a keyboard and display.

Smoke, odour and noise:

Smoke is produced by volatile compounds that are formed due to the decomposition of certain products when heated in oil to a high temperature.

As a result, it is important to eliminate these active particles in order to fry different types of food without mixing flavours and aromas.

Our frying equipment incorporates a highly efficient system for filtering odours, smoke and active particles, which makes it possible to achieve perfect frying without the need for specific fume extraction installations.

The noise generated by QUALITYFRY machines is always well below the legal limit.

3. Good frying practices

In order to obtain the healthiest and most enjoyable food possible, a list of good frying practices is provided below:

Oil filtering:

During the frying process, some of the food’s batter or coating may become separated. This debris speeds up the deterioration of the oil, causing it to darken and producing unpleasant flavours. For this reason, it is advisable to regularly filter the oil in order to eliminate such debris.



QUALITYFRY makes this task easier by providing a filtering kit so that the process can be done in 3 steps:

1. Remove cover       filtracionaceite

2. Attach silicone tube   proceso2

3. Open the valve proceso3


The frying chamber has a V-shaped design in order to allow solid waste to gather in the lower, colder part of the unit. This simplifies the filtering process and guarantees that the fried product will be of maximum quality at all times.









Refilling with fresh oil:

The oil consumed during the frying process must be replaced with fresh oil in order to always fry with the ideal level of oil, increase the useful life of the oil and improve the quality of the food.


Discarding deteriorated oils:

Another good practice is to discard used oil before it loses its sensory and nutritional properties.

QUALITYFRY machines automatically record the number of portions fried and the hours during which the oil has been subject to high temperatures. These parameters serve to give a clear indication of its chemical state by measuring the concentration of polar components which indicates the deterioration of oil.


Weight and volume of food:

It is a good frying habit to keep the oil at a constant temperature. In addition to this, it is essential to maintain the correct ratio between the amount of food to be fried and the volume of oil.

The frying chamber of the Fast Chef Elite machine is thermally insulated to minimise temperature loss. Similarly, it has an effective draining system which reduces to a minimum the amount of oil absorbed by the food.


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