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Spanish Machinery Triumphs in Mexico, Europe and Africa with Automation, Quality and Minimal Consumption

Fuenlabrada, November 24, 2025 —
The Spanish company TRAINOMAQ has strengthened its international expansion, proving that Made in Spain engineering is synonymous with global efficiency. The company exports its fully automated continuous frying lines to diverse markets such as Mexico, Algeria, Rwanda, France and Northern Ireland.

The success of this expansion is built on three core pillars:

High Production and Quality:
Their equipment ensures exceptional and uniform frying quality, essential for large-scale production of snacks and fried foods.

Automation and Reliability:
Full PLC control and remote assistance systems via modem guarantee maximum operational efficiency and minimize downtime, providing a crucial assurance of performance for distant markets.

Low Consumption:
TRAINOMAQ stands out for its optimized heat-transfer technology, achieving minimal energy and oil consumption, resulting in higher profitability for its customers worldwide.

With its technical robustness and commitment to cost savings, TRAINOMAQ positions itself as the preferred technological partner for the global food industry.

We are pleased to announce that Trainomaq continues to grow. With more than 20 years of experience in the sector, we have taken a step forward and expanded our facilities, now reaching a total of 3,000 m² dedicated to manufacturing.

This expansion will allow us to improve our production capacity, optimise processes and continue to offer our customers the highest quality solutions.

We would like to thank our entire team, partners and customers for being part of this growth. We continue to move forward together towards new challenges!

At Trainomaq, we continue at full speed. Our mixers are selling like hotcakes!

Thanks to the trust of our customers and the quality that sets us apart, we have increased production, manufacturing in series to guarantee immediate availability, excellent service and the best quality on the market.

All our manufacturing is 100% Spanish, with the precision, commitment and innovation that distinguish Trainomaq.

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We continue to grow and mix success!

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At Trainomaq, excellence is our standard. We manufacture industrial fryers that combine cutting-edge technology, large capacity, and a design focused on operational efficiency.

High Performance and Quality Data:

✅ Unbeatable Capacity: Designed to handle a production of up to 120 kg of chips per hour, always maintaining the highest frying quality.

✅ Smart Cleaning: We incorporate continuous oil cleaning systems, efficiently separating frying residues to extend the oil’s useful life.

✅ Total Control: With automatic oil level for semi-automatic or fully automatic operation, ensuring a consistent and safe process.

✅ Ergonomic Design: Robust stainless steel construction with an ergonomic design that facilitates use, accessibility and maintenance.

If you are looking for high quality and durability for your potato chip production line, Trainomaq is your ideal partner.

At TRAINOMAQ, S.L., we continue to move forward steadily, and this year we have achieved something that fills us with pride: 60% of our turnover comes from exports.

Our technology and solutions have crossed borders, reaching France, Mexico, Iraq, Morocco and England, thus consolidating our presence in highly relevant international markets.

At the same time, we maintain a strong commitment to our customers in the domestic market, where we continue to grow and strengthen relationships of trust.

Our range of products includes our flagship potato fryers, which have become a benchmark thanks to their quality, innovation and reliability.

This milestone reflects not only the efforts of our entire team, but also the trust of those who choose to work with us in different parts of the world. We will continue to focus on excellence, innovation and international expansion as the drivers of our growth.

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Obviously, we manufacture deep fryers.

We manufacture a wide variety of stainless steel machines for the food industry, but as you can see we are specialised in the manufacture of deep fryers, whether they are continuous fryers or boiler or basket fryers.

These last few weeks have been particularly busy in terms of workload, as our customers are eagerly awaiting the delivery of their machines before the long-awaited holidays.

Should you require any spare parts, please take advantage of the month of July to place your order.

At Trainomaq, we check, assemble and test what is manufactured before it is delivered to the customer, even the hoods are assembled in the factory, to be disassembled and assembled at destination.

The ‘Gourmet’ fair is now over and we would like to thank all our customers for attending us. At Trainomaq, we continue working to improve and offer the best service, and we would like to announce that we will soon be inaugurating the extension of our factory.

The good weather is here and chips are a must in our aperitif. Why not give them an original touch with these suggestions…

Salt and vinegar (2 options) :

– Make a mixture of a level tablespoon of vinegar powder and a level teaspoon of fine salt (if they don’t already have salt), sprinkle it inside a 150g bag of chips, mix well and they are ready.

– Make the chips at home. Wash, peel and cut two medium-sized potatoes with a mandolin, place them in a bowl, salt them and cover them with apple or white wine vinegar. After 30 minutes, drain and dry well. Fry them in a pan or frying pan with plenty of light olive or sunflower oil in small batches to prevent sticking. Remove them and place them on a plate with absorbent paper. Add salt, and optionally black pepper.

« Campesinas » :

– Make a mixture of one teaspoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried parsley, one teaspoon of dried oregano, one teaspoon of black pepper and one teaspoon of vinegar powder. Pour half of the mixture into a 150g bag of chips and shake well. The other half of the mixture can be kept in an airtight container for another time. You can substitute the dried herbs with fresh herbs and add others such as dill, rosemary and/or thyme.

Lime and  chilli :

– Add lime zest and chilli flakes to a bag of chips. If you don’t have chilli flakes, you can opt for a few drops of Valentina sauce or Tajin powder, for example. These chips go perfectly with guacamole or sour cream.

Espinaler sauce and pickles :

– Serve the chips in a bowl and add Espinaler sauce (composed of vinegar, red pepper and other secret spices), olives and “piparras” on top or “gildas”. You can also add other pickles, such as gherkins or spring onions. An ideal combination to accompany a Martini or a cold beer.

Cacio e Pepe (2 options) :

– Add finely grated pecorino cheese and freshly ground black pepper on top of the potatoes.

– Heat the oven to 200°C, place 250g of fries on a baking tray in a single layer, grate 20g of pecorino over the top and bake for four minutes or until the edges of the potatoes start to brown. Remove from the oven, grate a further25 g of cheese over the top and add freshly ground black pepper. Leave to cool and turn them to a bowl.

Herb spread :

– Mix three tablespoons of sour cream (or 2 tablespoons of natural yoghurt and one tablespoon of crème fraiche, quark or cream cheese) with a good amount of chopped fresh dill, parsley, oregano and chives (coriander, sage, thyme, mint or rosemary are other options), salt and pepper. You can also add a teaspoon of onion powder or lemon zest.

Blue cheese and walnut spread :

– Mix 30g of Roquefort cheese (or Cabrales, Gorgonzola) with a tablespoon of cream cheese, a tablespoon of cooking cream and a handful of chopped walnuts. If you prefer a sauce, blend it all with four tablespoons of cream instead of one. Add white or black pepper.

Smoked trout spread :

– Crumble 250g of smoked trout or smoked salmon, place in a bowl and add 60g of sour cream and 60g of mayonnaise, mix well with the trout. Add the zest and juice of half a lemon and half a tablespoon of chopped fresh chives, add salt if necessary and black pepper. Serve in a bowl and finish with another half tablespoon of chopped fresh chives and, if desired, add two tablespoons of salmon roe.

Enjoy!

News source :

https://elpais.com/gastronomia/el-comidista/2022/09/30/articulo/1664526773_148181.html

On April 9th, Trainomaq will be visiting the ‘Salón Gourmet’ in Ifema – Madrid. It is a good opportunity to meet us, if you wish you can make an appointment with us at the following telephone number: 650 951 038. See you soon!