Lightfry is a revolutionary concept for deep-frying with hot air instead of traditional oil, offering an incredible number of advantages. It´s a much healthier cooking process, safer for your staff, and much more environmentally friendly – creating a fantastic end result that even tastes better than traditional frying, making the cooking process and technology a clear winner.
LIGHTFRY 12E
Lightfry is based on Air Fry Technology, which makes French fries and all kinds of finger food without the need to add even a single drop of oil or fat. Steam, hot air and motion are used instead. The cooking process is divided into two steps. First, a steam phase during which the product is thoroughly cooked. Then comes the second phase the crisp phase during which a fan with very hot and dry air gives a crispy surface. Everything happens in a rotating basket in a closed oven chamber.
All the Benefits
All the negatives with oil frying will become benefits when using Air Frying technology. Traditional frying involves high costs, poor working environment and major risks. Oil frying requires grease traps, expensive air-conditioning. Furthermore, the oil mist from oil frying increases the risk of falling in the kitchen due to slippery floors. Obviously without oil frying and the oil mist the time consuming cleaning of the premises will be so much easier. Hot oil is also a risk and extremely flammable.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Deep fat fried food is a contributing factor to obesity and various associated diseases. With LightFry you can still enjoy your favorite food with less impact on your health. Air fried French fries contain 40-60% less calories than oil fried French fries and up to 100% less oil.
Lower investment cost upon installation
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
Deep fat fried food is a contributing factor to obesity and various associated diseases. With LightFry you can still enjoy your favorite food with less impact on your health. Air fried French fries contain 40-60% less calories than oil fried French fries and up to 100% less oil.
Lower investment cost upon installation
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
When we cook food products in the LightFry unit we don’t add any oil. The oil prices are higher than ever and come with other costs such as transport and removal of the oil.
Healthier
Deep fat fried food is a contributing factor to obesity and various associated diseases. With LightFry you can still enjoy your favorite food with less impact on your health. Air fried French fries contain 40-60% less calories than oil fried French fries and up to 100% less oil.
Lower investment cost upon installation
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
When we cook food products in the LightFry unit we don’t add any oil. The oil prices are higher than ever and come with other costs such as transport and removal of the oil.
Healthier
Deep fat fried food is a contributing factor to obesity and various associated diseases. With LightFry you can still enjoy your favorite food with less impact on your health. Air fried French fries contain 40-60% less calories than oil fried French fries and up to 100% less oil.
Lower investment cost upon installation
You plan on installing the LightFry unit where there is no built-in exhaust hood ,we provide two solutions. The first solution is we have a standard hood which is connected to the duct fan system. the second would be a ventless hood system which can be placed anywhere. This way you can fry food with lower investment costs or add frying capacity without having space under the extraction hood.
No recovery time between batches
The cooking is done in a closed oven compartment to preserve the temperature, this means that there are no recovery time in-between batches.
Automatic cleaning
You also save staff costs when it comes to cleaning, LightFry has an automated integrated wash system. You can leave the restaurant and the machine will be 98% clean once the cleaning cycle is finished. (e.g. after opening hours).
Energy consumption savings
Up to 50% lower energy consumption. If you cook constantly for one hour the energy consumption is 9,5kW in the LightFry unit. The standby energy consumption in the LightFry is 1kW/hour, which is much lower than the deep fat fryer.
Environment
LightFry contributes to reducing the deforestation of rainforests to produce palm oil. Since we don’t have to transport the oil, we don’t have to worry about transport emissions. Nor do we contribute to the removal and disposal of the waste oil.
Consistency
You are able to program up to 30 menu items in the LightFry device, each program having specific settings for the item on the menu. This means that each batch performs the same and gives us a fantastic result every time.
Save staff labor and time
Staff can do other tasks while frying. After you have loaded a batch into the basket and started the cooking program your hands are free to do other tasks. LightFry cooks the food without any supervision from the staff.
Reheat
It is possible to reheat the products after cooking them. For example, if you know that the restaurant will be busy at lunchtime, you can cook the products and set them aside, then heat up portions for 30-45 seconds. This way you can serve fresh and tasty food to a busy restaurant.
Less risk – better working environment
There is a big risk of fire when handling hot oil, oil can set fire on itself. With the LightFry unit we avoid this risk. Since there is no oil, you avoid the oil mist and slippery floors. When you have an oil fryer the floors get very slippery and can cause injuries if you fall. If you get rid of the oil fryers you also avoid the risk of burning yourself with hot oil.
No Emissions
The steam that comes out from LightFry is easily lead away with our standard hood, or ventless hood our by the preinstalled extractor hood. Since we do not use oil in the cooking process, we do not create any oil mist or other emissions that affect the environment/surroundings.
