How it works – Lightfry

Gain a better understanding

This is how LightFry works
- the commercial airfryer

More than replicating oil frying - Lightifry is a very versatile product with a lot of functions and it can:

of course replicate oil frying but it can much more. It can also excel with steam cooking, grill, roast and dry products with great result. The capacity of the basket with batches up to 2,5kg of products together with the speed of cooking makes this piece of equipment to your best friend.

The cooking/preparation process works with 3 main functions, see here below in detail, in three cook phases where two are steam phases and one is the crisp phase totally without any remaing steam in the oven chamber:

1. The steam phase

This is the phase we cook the product thoroughly. With the high temperature, the water is released from the product itself. we don’t add any water to create steam into the machine when cooking.

2. Rotation

The basket in the machine rotates at a speed of 5 revolutions per minute, which ensures that the products are evenly exposed to the hot dry air enabling uniform texture and color. The rotation can be adjusted depending on the product. When cooking delicate products we rotate less often, or don’t rotate at all. For example when heating a sandwich or other delicate/fragile breaded products. 

3. High speed, hot air
- The crisp phase

During this phase the Lightfry unit works with hot dry air, after that all the steam from inside the oven chamber has been vented out in a few seconds, to create the uniform surface regarding texture, crispness and color to the product.

We set the individual cooking program according to the desired result on the product.

All this is done in a closed oven compartment to preserve the temperature, this means that there is no recovery time in-between batches.