QualityFry a frier with no odour impact

quality fry   The company QualityFry has developed the first patented frier in the world that is able to tackle the odour emission from the process of deep frying. This way, there is no need of installation of stacks or ventilation systems for these processes. Deep frying is a source of odour emission, as odorants are easily carried out to the atmosphere at temperatures of 175-190 ºC. If the gases emitted during deep frying are not collected and treated adequately, they can be a source of odour complaints on communities nearby.

   Restaurants are sometimes a source of odour complaints around the world, but unfortunately, here at olores.org we have not paid much attention to these activities, probably because we focus a bit more on the big scale of the odour impact of industrial activities. However, that does not mean that nothing is happening around the management of the odour impacts in restaurants. The company QualityFry has developed an interesting frier totally covered and with a controlled ventilation that is able to reduce de odour emission by passing the gases of oils, fats and food through an activated carbon filter.

  The maker has made an evaluation of the odour concentration abatement efficiency with this device. To this effect, an EN 13725 accredited laboratory that regularly participate in interlaboratory testings evaluated the odour concentration at the outlet and at the cooking chamber. The following table summarizes the result of the lab.

Product oil used for deep frying Odour concentration (ouE/m3) inlet Odour concentration (ouE/m3) outlet  efficiency
French fries Sunflower oil 62.148 73 99,88
French fries Sunflower oil 91.807 70 99,92
Fried calamari Sunflower oil 303.174 96 99,97
Fried calamari Sunflower oil 409.293 74 99,98
Fried calamari Olive oil 168.593 45 99,97

   The results show that odour concentration efficiency is over 99,88%. Another interesting and expected result is that deep frying of calamari produces gases with a concentration up to 6 times higher than that of French fries. In addition, it seems that frying calamari in olive oil generate approximately half of the odours as compared with deep frying in Sunflower oil. The results are very interesting although in any case, more data is needed.

   In this study, the activated carbon inserted in the filter was a new one. This kind of filter works pretty well for odour abatement, but they have to be frequently replaced in order to work efficiently as they trend to saturate or clog easily. Life expectancy of the filter was not studied here. In this particular case, the manufacturer recommends to exchange the filter once a year.

  To learn more about this device read the press note or visit the website of the maker here.


Carlos Nietzsche Diaz Jimenez's Avatar

Carlos Nietzsche Diaz Jimenez

Carlos is the editor-chief of olores.org and has been in the odour world since 2001. Since then, Carlos has attended over 90 conferences in odour management, both national and international and authored a few papers on the subject. He has also organized a few international meetings and courses. Carlos owns a small company named Ambiente et Odora (AEO). He spends his free time with his wife and his twins, Laura and Daniel, and of course, writing on olores.org.

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