OLFO® The new membrane technology. No need to dispose of frying oil after three days.

Welcome to Gastrofrit®

Gastrofrit® stands for high performance fryer and innovative pasta maker as well as cooker made ins switzerland.

Our technologies are branch leading and support our customer in reliably archieving their goals in the daily gastronomy business.

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27 years experience.


Sustainability at its core

Gastrofrit® is working intensively on the development of a new deep fryer with a regeneration tool. Together with highly qualified partners and the support of investors a product is being developed that will use the resource deep-frying oil indefinitely. Without chemicals or other additives.

What does OLFO® stand for

OLFO® is a deep-frying center that controls the deep-frying process. With optimized energy, the heat is optimally emitted directly into the medium. The frying oil is used as a permanent resource. The aim is to use the oil indefinitely and not dispose of it as a whole. Proof of sustainability and the immense savings in frying oil and energy has been provided.

  1. You are looking for investors for the OLFO product. What are you using the money for?
    We have 30 years of experience in deep fryer construction. That's not the challenge. The filtering in the nano range in the fryer is new. Our membrane filter and its mechanism works. You can save at least 70% frying oil. But it's a prototype. Now we want to go into series production and set up production. That costs money.
  2. Why don't you sell the product OLFO in Europe?
    OLFO is a product for system gastronomy. The largest and most franchise fast food chains are located in America. The decision-makers are also in the USA. Although the International restaurants have built up.
  3. Are there any other reasons to buy an OLFO fryer?
    Many corporations and governments want to become more sustainable and waste fewer resources. You have funds for it. This is the most efficient way to save energy in a fast food or conventional restaurant. If 10% of fryers worldwide are OLFO, you can save 2.5 million tons of frying oil per year.
  4. Are there any other reasons to buy an OLFO fryer?
    Many corporations and governments want to become more sustainable and use fewer resources. Funds have been created for green causes and sustainability. The OLFO is the most efficient way to save energy and resources in a fast food or conventional restaurant. If 10% of fryers worldwide are OLFO, you can save 2.5 million tons of frying oil per year.

  5. Technoligie
    Thanks. We developed the component with the ETH University and the ZHAW University of Applied Sciences in Zurich. Membranes are used in many places. To desalinate water, etc. We use it to continuously clean the frying oil. The frying oil is regenerated in the nano range and the harmful substances are removed. This means the frying oil is kept fresh and never needs to be disposed of.
  6. What do you want to achieve with your capital increase?
    We have 30 years of experience in deep fryer construction. That's not the challenge. We have a market in Europe for our fryers. But we want to expand. The filtering in the nano range is new in our new deep fryer OLFO. Our membrane filter and its mechanism work. You can save at least 70% frying oil. But it's a prototype. Now we want to go into series production and set up production. That costs money.
  7. What is your plan for the OLFO product?
    OLFO is a product for system catering. The largest and franchised fast food chains are located in America. The decision-makers are also based in the USA. McDonalds, KFC and others have their restaurants all over the world. Hence the step with marketing in the USA. The development remains in Switzerland and the production in Eastern Europe. In the first step.
  8. Where do you sell your OLFO product today?
    At the moment, around 30,000 gastrofrit fryers are in use every day. www.gastrofrit.ch OLFO is a new development from Gastrofrit AG. OLFO is a frying center that was designed and developed for American fast food chains. Therefore to America where the restaurant market is expanding in the fast food sector.
  9. Do you have competition?
    Frymaster and Hanny Penny can also filter and save on frying oil. However, our approach is on a different level. With the OLFO product, the frying oil is no longer disposed of every three days. Only a heavily soiled portion is disposed of. The regeneration process is internationally patented by us. So we could start. We can keep up with the product prices.
  10. How does the OLFO product eliminate oil waste?
    Same as before. However, only a small part. So about 20% to 33%.
  11. What is the advantage of your fryer over current fryers?
    The fryer is built according to the standard. We have over 30 years of experience. Oil filtration is revolutionary new. We continuously filter the oil with a membrane. So we no longer have to dispose of the frying oil after three days. So no more.
  12. How does your membrane filter benefit the environment?
    Millions of square miles of canola and sunflower are grown. Or palm oil harvested. These resources can be used for something else.
  13. Do the patents belong to the universities or to Gastrofrit AG?
    The membrane, i.e. the filtering in the nano range, was internationally patented by Frima Gastrofrit AG. That was part of the deal back then.
  14. How much do OLFO fryers cost?
    The cost is 15% higher and comparable to the cost of existing fryers offered in the quality range.
  15. When can I buy an OLFO fryer?
    We are about to start the pilot series and are looking for an investor as a partner in Castle Placement so that we can sell the OLFO on the US market. Our goal is to be able to offer the product in mid-2023.
  16. Are these fryers suitable for large fast food franchises?
    Yes the OLFO is for Fastfood Franchise Restaurants. The Frying Center OLFO can save frying processes in the electronics. The fried products can be programmed. All processes, including cleaning and standby times, can be stored. Of course you can save tons of frying oil in burger/frites restaurants and thus save money.
  17. What is the ROI of the device in terms of oil and disposal savings?
    We did not calculate the disposal. That is also very different.
    A full-size franchised fast food restaurant has three deep fryers and saves an average of $64,000 annually. I allowed myself to send the graphic.

  18. What is the advantage of your fryer over current fryers?
    A good question:
    1. The unique selling point is the patented membrane filtering. So that the frying oil no longer has to be disposed of.In addition, the heater that is unplugged from the OLFO fryer. This can be cleaned in the dishwasher.
    2. Latest precise electronics
    3. Serviceability with pluggable design.
    4. Swiss quality with 30 years of experience

  19. There are so many things we can do to improve our environment. This is a perfect example!
    The membranes are used to keep the air in the aircraft almost germ-free again. To filter from salt water to fresh water. To get beer without alcohol. Can also be an advantage :-) . And to save on frying oil. This membrane technology is just beginning.

  20. How big is Gastrofrit AG today?
    We are a very small company of 10 employees. But we have a lot of know-how about fryers and frying. We manufacture and sell fryers with 30 years of experience. Now we have developed a product for the American fast food franchises market. With a uniqueness.

  21. Can you save anything with this product?
    Yes oil and energy. The OLFO product only uses 20% of the frying oil. The frying oil is continuously regenerated and treated gently. So it no longer has to be disposed of.

  22. Is the fryer difficult to use? Nobody has time in the restaurants.
    No on the contrary. It all simplifies. The frying oil no longer has to be disposed of every third day. Only a third is disposed of. This saves storage and waste oil logistics.
  23. Is this fryer sustainable and do you have a green label?
    The deep fryer with the high power consumption of energy and oil is the point where you can save the most in the fast food restaurant kitchen. So we have a revolutionary and logical solution. Certification is pending.
  24. Why do you need an investment? The product looks finished.
    We have largely completed the development and are about to start series production. We also budgeted for marketing and sales.
  25. Looks like terrific tech, and good for the environment.
    Many restaurant chains like McDonald's want a competitive advantage with green labels and sustainability. We could deliver the product.
  26. How long it takes to get ROI while replacing old style fryers?
    The fryers aren't much more expensive and you save up to $64,000 in oil a year per Restaurant with three fryers. Is the investment amortized in 2.5 years?

  27. How does this fryer compare to other industrial fryers in terms of ease of operations, training staff, etc?
    Operation is simple with three buttons for the staff. All frying processes can be programmed and stored. Also with the option of automatic basket lifting. We give a three-year guarantee for the automatic basket lift. This is an advantage over the competition. It simplifies everything. The training is shortened and the quality can be ensured by programmed deep-frying processes. The frying oil no longer has to be disposed of every third day. Only a third is thrown away. This saves warehousing and waste oil logistics.

  28. Can I buy the OLFO product now?
    Yes, the OLFO product is available. However, with a conventional filter system.
    https://gastrofrit.ch/gb/deep-fryer/128-f2-400-electronic-device-7649997595187.html#/automatic_safety_release_with_one_button_push-none/plugin_heater-none/automatic_oil_pump_filtration-none/power_heater-none/energy_optimization-none/training -none/automatic_basket_lift_smart_watch_volume_system-none
    The OLFO with the filter in which the oil is regenerated in the nano range and the frying oil does not have to be sorted out will be on the market in 2023.
  29. Do you have to clean or change the filters daily?
    Yes, the pre-filter must be emptied, such as with a dyson vacuum cleaner. However, this is very easy and can be done in minutes.
    The membrane cannot be opened or cleaned. The oil flows through the membrane. The residues separate in the river. The cartridge in which the membrane is located must be changed annually.
  30. Does the filter change the quality of fried products like french fries or chicken wings?
    No definitely not. The competition works with supplements such as additives. So they add something to the oil. This can also become a problem for the product. Gastrofrit with OLFO only filter. However, in the nano range and therefore the most efficient.
  31. Does it improve flavor Douglas Jendras? Looks really interesting.
    No, the taste remains the same. The soot particles and all residues are removed from the frying oil. The frying oil always tastes fresh. We can also remove the particles from used frying oil and make the frying oil usable again. In the test on the picture you can see from left to right how the oil quality improves after filtering with the membrane.
  32. In addition to minimizing oil waste, does it help that the fries taste like fries and not onion rings?
    Odor transfer can occur between onion rings and fries from the same fryer. Now a bit of physics: We clean in the nano range. Flavors are molecules. So a thousand times smaller. However, the fried products are already separated today. You can't expect a vegan or vegetarian to get fries from a fryer that has previously fried chicken. We have a self-contained filter circuit for each frying unit.
  33. There is so much controversy and debate about global climate change. I feel like we (the people of Earth) are not focusing nearly enough on reducing our personal energy use and recycling. Much easier to talk than to sacrifice. Stagnation is much easier than innovation.
    We hope that we will achieve our goals. We have good young engineers on our project who want to change something for your future. The restaurant chains want to become greener. So let's do it. The OLFO product could really make a difference and save a lot of recusing without great effort.
  34. If a person has been practicing good health habits in general and eating habits in particular since the age of 15, this seems like a great product from a health point of view as well. Good gastro fit.
    The membrane filter technology continuously separates the soot particles and burned breading in the nano range from the frying oil. The particles therefore do not burn on the heater for days. The harmful formation of acylamide is inhibited. Acylamide is known to be carcinogenic.
  35. Great product
    We developed OLFO with the ETH University of Zurich and the ZHAW University of Applied Sciences Zurich.
  36. Interesting and practical approach to solving a real problem.
    Cars, nuclear power plants, airplanes and rockets are usually the focus. In our case, it's the deep fryers of the fast food franchise chains.
  37. Takes recycling and reuse to the next level
    Yes, it is feasible and plausible. Our goal is to sell the first OLFO fryers in 2023 and achieve a 10% market share in the professional fryer market.
  38. How is the maintenance for this product?
    The metal pre-filter (green, brown) must be emptied once a day. That's where most of the residue is. That means pander residues that fall down to particles that are no longer visible to the naked eye (40µ). The membrane, which separates particles in the nano range, is located in a cartridge that has to be replaced once a year. The membrane cannot get dirty. This separates the residues using a flow technique.
  39. Is there serious competition for this technology?
    No, we regenerate the frying oil in the nano range with a patented process, i.e. a membrane. The competitors have mechanical filters or filter cloths that simply catch the dirt.
  40. Does the competition also have such innovations?
    We have been manufacturing and selling fryers for restaurants and catering for 25 years. In 2016, when we were asked to develop an innovation with a university, we took the opportunity. Now we are the only ones who can offer such a filtration with such a saving. It's really revolutionary.
  41. Has there ever been a sustainability check?
    We don't have an official certificate yet. We can map the process and have laboratory tests and tests in restaurants with the university where we can prove success. Among other things in the largest Swiss canteen in Zurich.
  42. Is the filter durable for daily use?
    Yes, the membrane is in a stainless steel cartridge and is extremely resistant. This must be replaced once a year. In front of the membrane there is a pre-filter that has to be emptied daily.
  43. Is there other savings other than frying oil? Electricity? Maintenance?
    The savings from frying oil are gigantic. However, electricity and gas are also saved. Especially when it comes to electricity, we have optimally adapted the heating circuit and two standby functions that can be set individually. To program at manager level.
  44. How can I get more information?
    We have an international patent for development.
    For investment questions: Doug Jendras <djendras@castleplacement.com>
    For technology questions:
    We can also arrange an online appointment, or www.gastrofrit.ch
  45. This reduces the carbon footprint from restaurants and also improves profit margins! Is this being used by big fast food chains?
    The OLFO should become a must for the big fast food chains. Many of these chains like Mc. Donalds have budget to become greener and more environmentally conscious. It would also improve the image of the chains. Sustainability is definitely an issue.
  46. Who are the best customers for this product?
    It's actually all restaurants. Mainly franchise restaurant. The savings for the frying oil would be enormous and the logistics and storage of frying oil must also be taken into account.
  47. What can help you become successful with the OLFO unit?
    We developed the filter membrane with two Swiss universities (ETH and ZHAW). Gastrofrit AG has exclusively patented this internationally. We are about to start series production and are now looking for an investment. Since this product OLFO can be positioned quickly primarily in the US market, we are looking for an investor in Castle Placement. The demand for fried food will remain. Even if everyone knows that you should eat healthier. We see the potential for efficient frying and sustainable action.
  48. Tremendous need for helping sustainability
    That's correct. In many restaurants, the fryer is a greasy thing that nobody likes to clean. Everything about it is hot and after work the clothes smell like it. But actually you can save a lot with this thing and make sales. You can invest in it and massively improve the quality of the restaurant. Everyone knows where the fries are fresh and where the quality is always the same.
  49. It's interesting how many products and services are out there dealing with sustainability.
    It never occurred to me that this was an issue, but it's good to see companies like Gastrofit finding new, cheaper, better, and more efficient ways of doing things.
    Yes, we have been dealing with fryers since the 90s. We make these in small batches and have learned a lot in the process. The deep fryer is a product that nobody else actually deals with. Instead, the focus is on solar panels and electric cars. We've developed something that makes the world a better place and saves money. Now the only thing that can happen to us is that nobody eats fried chicken or fries anymore....
  50. Curious, how am I supposed to think about the magnitude of the problem caused by frying oil waste?
    That's a good question. With a conventional fryer, the frying oil is changed every third day. A restaurant (McDonalds) typically has three fry centers. Depending on size. That's 84 gallons a week. That's 4536 gallons a year. The oil is not usually thrown away. It is collected, stored, pumped around and then used as heating oil. However, it is an edible that is then consumed very quickly.
  51. With all the energy consumption in restaurants, why is there only limited innovation in the kitchen?
    That's a valid question. In my opinion, the energy expenditure is underestimated. The electricity, gas and cooking oil consumption is gigantic. Great advances would be made with new technology. Well, let's start with OLFO.
  52. Curious, how am I supposed to think about the magnitude of the problem caused by frying oil waste?
    This has concerned some people. Thanks for the interesting question. Cooking oil is an edible. After 3 days, the oil is discarded. That's 84 gallons per restaurant per week (McDonald's regular size with three fryers). So 4536 gallons a year. The oil is filtered / pumped out / stored / picked up / bought again etc. And finally burned. We can do better.
  53. You come from Switzerland. Why are you coming to the US market?
    Thanks for the question. I am the CEO of Gastrofrit AG. In Europe gastronomy is rather in decline. It's getting harder and harder to make money from conventional restaurants. We have more and more American fast food restaurants, McDonalds, KFC, Burger Kings, etc. A lot of fried food is eaten in these restaurants. The decision-makers are in the USA. Now the mountain comes to the prophet.
  54. it is amazing how innovation is transforming kitchens and health!
    Yes I think it's a place where a lot of energy is wasted. Still. Cooking oil is edible and should be continuously cleaned of dirt. Acylamide is cancer-promoting. This must be removed immediately from the oil. Acylamide is formed when residues are repeatedly heated and reheated for hours and days.
  55. Do I need more or fewer employees with an OLFO fryer?
    He needs less manpower in the kitchen. The OLFO works automatically. The frying oil is constantly regenerated. The storage of oil. Pumping out oil. The daily filtering of oil etc. is no longer necessary.