The EasyFry electric pressure fryer is the entry-level model in the MFF range — the gateway to professional chicken fast food for restaurant owners who want to launch their business without having to spend between €4,000 and €5,000. Without compromising on the essentials — pressure cooking, robust AISI 304 stainless steel construction, and a crispy-on-the-outside, tender-on-the-inside result with every batch — it allows you to get started with professional-grade equipment at an affordable price. It’s the choice for restaurateurs who want to test their concept before investing further in automation, or who produce moderate volumes with a stable, trained team.
Why start with the EasyFry?
The fast-food chicken market is a growing sector, but the initial investment in equipment can hold back opening a business. The EasyFry solves this problem: you can access professional pressure-frying technology without a budget of €5,000. It is particularly well-suited to four situations:
- Opening your first outlet: you can test the market, refine your recipe and build your customer base. The EasyFry allows you to start with professional-grade equipment without straining your budget. As your business grows, you can upgrade to a model with 10 programmable buttons.
- A chicken corner in an existing restaurant: you’re introducing a fried chicken station into your establishment to gauge demand. The EasyFry is perfectly suited to this — a modest investment, professional results, and quick to master for an existing team.
- Snack bar or catering business with moderate turnover: less than 30 to 50 kg of chicken produced per day, a stable and experienced team, one or two recipes. In this case, the EasyFry’s simple programming covers 100% of your needs, and the extra cost of a 10-key control panel is not justified.
- Dark kitchen in the launch phase: you’re starting your delivery business, managing your volume and refining your offering. The EasyFry gives you the right tool at the right time, with the option to upgrade as your throughput grows.
Pressure cooking: why it’s the gold standard in fast-food chicken
Before comparing the models, here’s why pressure cooking is the gold standard in professional fast-food chicken — and what difference it actually makes compared to a conventional open-top deep fryer:
- Speed: 4 minutes for 3 to 7 kg of chicken, compared with 12 to 18 minutes in an open deep-fat fryer. During service, this time saving translates directly into higher throughput and a smoother workflow for the kitchen team.
- Superior texture: the pressure seals the surface of the chicken on contact with the hot oil and locks in the juices during cooking. The result: uniformly crispy skin and tender, juicy meat — the standard your customers recognise from leading chains.
- Less oil absorbed: under pressure, the penetration of oil into the meat is reduced. The chicken is less greasy and lighter — a commercial advantage in markets where the perceived quality of the product matters.
- Long-term oil savings: at the same throughput, a pressure fryer uses less oil than an open fryer. Over 12 months of operation, the difference in consumption translates to savings of several hundred euros.
The EasyFry gives you access to all these benefits from just €2,600 excluding VAT.
EasyFry vs Carte Classique: how to choose between the two?
The main difference between the EasyFry and the Carte Classique (€2,990 excl. VAT) lies in the level of programming and the consistency each model offers:
| Criterion | EasyFry (this model) | Carte Classique (€2,990 excl. VAT) |
|---|
| Price excluding VAT | €2,600 | €2,990 |
| Programming | Temperature + time — manual adjustment per course | 10 buttons — recipes permanently stored |
| Repeatability | Depends on the operator — adjustment required for each cooking cycle | Guarantee — same settings every time a button is pressed |
| Staff required | Stable team trained in the recipe | Variable or inexperienced staff — consistent results |
| Recipes can be saved | None — manual adjustment only | Up to 10 permanent recipes |
| Recommended profile | Start-up, low volume, stable team | Continuous service, variable staff, expansion |
If your team is stable, trained and does not change frequently, the EasyFry is sufficient. If you anticipate staff turnover or rapid growth with a changing kitchen team, the Carte Classique at €2,990 (excl. VAT) represents a more sustainable investment from the outset.
Electric vs gas: which version should you choose?
| Criterion | Electric version (this model) | Gas version |
|---|
| Installation | Three-phase electrical connection | Gas connection — requires a compliant extractor fan |
| Energy costs | Depends on the local electricity tariff | Often cheaper to run in France |
| Local restrictions | No gas restrictions — ideal for town centres | Compliant gas installation required |
| Maintenance | Simple — no burners to maintain | Burners to be checked periodically |
| Recommended applications | Dark kitchen, shopping centre, premises without a gas supply | Restaurant with existing gas installation |
Technical specifications
- Electronic programming: adjustment of temperature and cooking time
- Pressure cooking: 3 to 7 kg in 4 minutes
- Multi-tier basket included
- Tank capacity: 25 litres
- Power: 12 kW/h
- Dimensions: 955 × 465 × 1,315 mm
- Voltage: 3N 380 V / 110 V — 50/60 Hz
- Weight: 111 kg
- Material: AISI 304 stainless steel
- Also available in a gas version
Training included with purchase: a complete recipe for fast-food chicken, an introduction to the machine and how to set your initial parameters, plus information on suppliers of flour, marinades and packaging. You’ll be up and running from the very first service. Delivery to mainland France and Europe. Contact us for a personalised quote or a demonstration.
