Eco Fry
Revolutionizing cooking with nature-inspired technology!
Eco Fry is an innovative catalytic device designed to extend the life of cooking oil, reduce costs, and improve food quality by utilizing nature-inspired technology!
Our Customers
Our Story
With the ever increasing cost, and continuous rising of the price of cooking oil, it was established that there was a need and demand for a cost effective and easy to use solution to help drive down the cost of food processing/manufacturing. We set out with the intension to design a unit that extends the life of cooking oil which then reduces the end users’ costly outlay on cooking oil on a monthly basis. The solution is a is a bio-mechanical process that has been developed to increase the life of the cooking oil utilizing photocatalytic technology. Not only did we achieve this, but we were also able to enhance and ensure the consistency of the food quality being produced. We are proud to announce that we were nominated for the 9th Annual African Excellence Awards 2026 by MEA Markets.
The Results
We conducted an on-site performance test to prove the effectiveness of the Eco Fry oil unit. We used regular commercial cooking oil at the end of its operational cycle. The test compared food quality, heat management, and oil absorption when frying standard frozen French fries and multi-colored Chinese shrimp chips. The results demonstrate that the Eco Fry unit allows for quality premium food output at a 20°C lower frying temperature, resulting in visibly reduced oil absorption, enhanced color uniformity, and significant potential energy savings.
The test consisted of two distinct food batches fried sequentially in the same fryer using identical, aged end-of-cycle oil to isolate the impact of the Eco Fry unit:
- Control Batch (Without Eco Fry – Batch B in the photo): Oil heated to 185°C. A batch of multi-colored Chinese shrimp chips was fried first, followed by a batch of standard frozen French fries.
- Test Batch (With Eco Fry – Batch A in the photo): The Eco Fry unit was inserted into the oil. The fryer temperature was then reduced by 20°C to 165°C. An identical batch of shrimp chips and frozen French fries was then fried.
The results showed that the second batch ( Batch A in the photo ), fried with the Eco Fry unit, shows a superior golden color, a uniformly crispy texture, a clean taste profile, and minimized oil absorption across both the French fries and the multi-colored shrimp chips compared to the first batch, ( Batch B in the photo ) the control batch fried without the unit, which shows a darker, oil-absorbed color, a soggy texture, a heavier oil taste, and excessive grease retention — the visible impact of oil degradation.
Not only does the food look consistently better, it also make the food a hole lot tastier, as the Eco Fry oil units also reduces the risk of cross contamination in flovours of the food.
Up Close
To further examine internal texture and moisture retention a French fry from each of the previous two test batches was cut open and photographed side by side. The results demonstrate the distinctive difference in both appearance and taste that is achieved by using the Eco Fry oil unit.
These cross-sections confirm the surface observations.
The French fry fried without the Eco Fry oil unit shows a hardened, brittle exterior with a hollowed-out air gap, rapid moisture loss, and excess oil saturation, oil was absorbed into the product.
The French Fry fried with the Eco Fry oil unit shows a crispy, golden exterior bite with a full, plump potato interior and a velvety, soft, fluffy core, thanks to an optimized oil barrier that blocked oil absorption and kept surface saturation low.
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