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ECOFRY

Demonstration of a healthy and sustainable fry-technology for fast processing of food

Total Cost €

EC-Contrib. €

Partnership

Views

Outcomes and
results

ECOFRY project word cloud

Explore the words cloud of the ECOFRY project. It provides you a very rough idea of what is the project "ECOFRY" about.

significantly improves 65 maintenance relation oil food savings odour healthiness flavour transfers consideration place thanks installed provides energy limiting quality 40 extraction absorption improvement fume flexibility safety fire smell vending qualityfry installations minimises dependence projections eliminates consumption segment huge organoleptic texture protection annually degradation hot installation frying avoids designed

Project "ECOFRY" data sheet

The following table provides information about the project.

Coordinator	QUALITYFRY SL Organization address address: AVENIDA ARROYO DEL SANTO 6 city: MADRID postcode: 28042 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.
Coordinator Country	Spain [ES]
Total cost	71˙429 €
EC max contribution	50˙000 € (70%)
Programme	1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument) 2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
Code Call	H2020-SMEINST-1-2015
Funding Scheme	SME-1
Starting year	2016
Duration (year-month-day)	from 2016-03-01 to 2016-08-31

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	QUALITYFRY SL QUALITYFRY SL Organization address address: AVENIDA ARROYO DEL SANTO 6 city: MADRID postcode: 28042 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	ES (MADRID)	coordinator	50˙000.00

Map

Project objective

In relation to the food frying process, QUALITYFRY has developed a new that improves significantly its limiting factors: - Healthiness: Minimises the oil degradation and the oil absorption by food - Organoleptic quality: Eliminates smell/flavour transfers and improves the food texture - Safety: Avoids hot oil projections - Costs: Minimises the oil consumption, energy consumption, and eliminates the dependence of fume and odour extraction and fire protection installations and their maintenance. Thanks to the new frying technology developed by QUALITYFRY, not only a significant improvement of the frying quality and safety of the process is achieved but also the absorption of oil by the food has been reduced up to a 40% and annually savings in terms of operating costs up to a 65%. The new designed process provides the equipment with a huge flexibility since an extraction installation is not needed. This means that the equipment could be installed in any place, relevant consideration for the segment of the vending.

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The information about "ECOFRY" are provided by the European Opendata Portal: CORDIS opendata.