Cocina sin malos olores, un valor al alza.

  • New technologies are banishing unpleasant smells from bars and restaurants, once and for all. Ventless fryers such as Fast Chef Elite eliminate smoke and odours to create ecofriendly kitchens which take into account the environmental impact of cooking processes.

In the foodservice world, smoke and odour-free kitchens are becoming more and more important. Our sense of taste is based 70% on smell. Over recent years, marketing gurus have placed great importance on stimulating the sense of smell as a commercial strategy. They have developed the concept of smell to such a degree that they have created corporate aromas for brands, shops and leisure facilities, so that we recognise and remember them from a purely olfactory perspective. But what about the foodservice industry? Do we promote good smells? Do we eliminate bad smells, such as that of frying?

Most foods leave a trail of scent which is characteristic of the product and reminds us of its taste, texture and aroma. For a foodservice establishment to smell good, it must smell of food, NOT the cooking process. Chips, fried squid and croquettes all have pleasant and appetising smells, however the same cannot be said for the frying process itself. How many times have you left a restaurant with your clothes smelling a little too much like the menu of the day? The elimination of smoke and odours from modern kitchens is already a priority for pioneering foodservice entrepreneurs and chefs. The Fast Chef Elite fryer is one of the R&D investments that are helping to achieve this.

Some cooking processes produce a pleasant smell, such as baking bread or grinding coffee. Other processes, however, do not share this virtue, for example the boiling or frying of certain foods. We fondly remember the smell and taste of traditional dishes such as fried squid, fish and croquettes on the beachfront, however this is not often the case with the smell of frying. With the Fast Chef Elite automatic fryer, good memories of Mediterranean fried food are strengthened whilst negative impressions are kept at bay. What is more, this foodservice machine has a reduced environmental footprint in terms of smoke emissions, which is an important advantage for the future.

Fast Chef: Smoke-free technology with guaranteed quality

The most advanced fryer on the market can fry independently without the need for an extractor hood or fume extraction ducts. It uses a filter system to ensure smoke and odour-free cooking, which means that it can be installed anywhere on the premises, indoors or outdoors, in the kitchen, on the counter or on the backfittings.

Due to its smoke-free technology, Fast Chef is a perfect fryer for small premises, with or without a kitchen. It is ideal for snack bars, fast food outlets and new business models within the franchise system. The possibility of installing this fryer on premises which do not have cooking facilities means that new businesses can be set up in the main shopping streets of towns and cities or in supermarkets, hypermarkets, station and airport service areas and other “casual eating” areas where food stalls, foodtrucks and streetfood offer attractive business opportunities.

The smoke and odour-free technology developed by QUALITYFRY offers a competitive edge to business models which provide high-quality fast food at affordable prices.

What is more, the quality of the results achieved by this smoke-free fryer serves to further its success and rapid growth. Fast Chef Elite produces fried foods which are healthy, non-greasy and crispy in texture because only a minimal amount of oil enters the product. The technique used by Fast Chef (deep frying with vapour extraction) quickly “seals” the product’s pores during the frying process and thereby prevents the flavour of one food from affecting another, whether sweet or savoury, even when they are fried at the same time and in the same oil. The flavours do not become mixed.

Due to its draining system and vapour and active particle extraction technology, this machine produces healthy fried food and offers gastronomic results which are hard to match using a conventional fryer.

The time has come for odour and smoke-free kitchens. These are the key concepts which are pushing the foodservice sector with the greatest potential and growth in Spain: those of a service based on flexible and innovative forms of casual cuisine.

 

Fast Chef Elite aporta rentabilidad a los nuevos negocios de Bakery Café.

 

Fast Chef Elite offers profitability to new bakery café businesses

Establishments known as bakery cafés or coffee bars are changing the traditional way of consuming bread, cakes and pastries in Spain. They take the form of bakeries which serve coffee or cafés which sell bread at an unbeatable price, adapting better than anyone to changes in the way people consume food outside the home. The automatic deep fryer Fast Chef Elite has entered into this “game of thrones” of the flour and yeast industry.

The increased consumption of bread, baguettes, sandwiches, cakes and pastries observed in Spain over recent years, together with the consumers’ desire for a wide choice of products combined with quality coffee, are some of the factors behind the success of these establishments. Furthermore, this business model offers a pleasant place for tasting foods, with fast-service or self-service and WiFi, which successfully brings customers into bakery cafés from first thing in the morning right through to late afternoon and the evening.

Chains such as Granier, Uvepan, Panaria, Pannus, Panishop, El Fornet, Próxima, Fripan, 365 Café and Cafe &Te, most of which are franchises, have implemented a model inspired by the European café tradition. This format has been reinvented in line with Spanish tastes and timetables and offers everything from traditional breakfasts to lunchtime meals, aperitifs, savoury snacks and late suppers. Within this broad range of services, we find the most technologically advanced deep fryer on the market: Fast Chef Elite.

 

What can the Fast Chef deep fryer offer to bakery cafés?

Using a Fast Chef automatic deep fryer, without the need for a kitchen or chef, it is possible to prepare a wide variety of healthy, freshly-prepared dishes to be served at lunch or dinner time (12 noon till 4pm and 8pm till 11pm) when local customers prefer a hot meal rather than a baguette or sandwich.

 

Croquettes, chips, nuggets, hamburgers, hot dogs, pork loin, bacon and chicken wings can be prepared using this deep fryer in just a few minutes and without the need for a fully-equipped kitchen or fume extraction ducts. Fast Chef is the ideal machine for bakery cafés because it is a fully automatic device: the product is placed in the loading tray, the programme is selected according to the type of food and in no more than three minutes the product can be collected from the dispenser tray. The high technology developed to produce crunchy, non-greasy fried food takes care of the rest.

 

Another great advantage of this smoke and odour free fryer is that it can be used to prepare both large and small portions, according to the demands of each bakery café. Large portions consist of 650 grams of product, with an additional portion on hold, and small portions consist of two portions of 300-350 grams which are prepared at the same time, with a third one on hold. This system considerably minimizes frying times.  What is more, two different products, sweet and savoury, can be fried at the same time without the flavours getting mixed.

 

Without doubt, the ability to offer a wider range of products within the bakery café format, with the help of Fast Chef Elite, provides this kind of business with a highly promising future. These companies are experiencing such high growth that many venture capital funds have chosen to invest in them. As announced in the main economic headlines, last year the investment group HIG Capital took control of the Panaria and Café&Té chains. This operation led to the creation of the new Compañía del Trópico group, with over 240 establishments throughout Spain. Another more recent example is the 25 million-euro operation in which the venture capital company Corpfin took over the Rosendo Milà group, owner of the El Fornet bakery café chain which has over 30 premises in Barcelona.

FastFood & Café 2015: La comida rápida, mercado emergente en Europa.

 

QUALITYFRY, in collaboration with Vestfold Fulg, presented its automatic fryer FAST CHEF ELITE at the largest casual and fast food fair of the Nordic countries. The FASTFOOD & CAFE RESTAURANT 2015 Expo, which was held on 11th and 12th February in Lillestrom, Norway, brought together over 300 exhibitors who research and develop products and equipment to improve the quality of food and cooking processes in this foodservice sector.

In collaboration with the food producer Vestfold Fugl, the QualityFry team presented its FAST CHEF ELITE automatic fryer at the FASTFOOD & CAFE RESTAURANT 2015 fair, where fast food was confirmed to be a growing market in Europe.

Although it is true that Spain and Italy are amongst the industrialised countries with the lowest consumption of fast food (according to a recent study by the EAE Business School*), it is striking to see how much per-capita spending on fast food has increased in Spain over recent years. The wide variety of casual and fast food services (self-service restaurants, take-aways, stands, vans, etc.) has helped to diversify and promote a fast food model in Spain which is committed to providing quality products at an affordable price.

At a national level, fast food is developing in directions which have given rise to the food truck or street food movement, such as the event held this weekend in Madrid (MadrEAT) with the presence of over 50 trucks, carts and stalls bringing together the very best of national and international gastronomy (including Michelin-starred restaurants) at popular prices. Every month, QUALITYFRY participates in this culinary event with its FAST CHEF ELITE automatic fryer which offers environmentally-friendly cooking (producing no smoke or odours) on board the Taberna Arzábal foodtruck, thereby helping to improve the environmental impact of this kind of business in the urban setting.

Fast food is without doubt an emerging market in Europe which is changing the rules of the game, or indeed creating its own rules. The forecasts, according to the above-mentioned EAE Business School study, predict growth for this business in Spain. In 2016, spending on this kind of food will increase to as much as 1.93 billion euros, 68 million euros more than in 2013 (3.65% more).

*Fast Food Spending 2014. EAE Business School.