Commercial Restaurant Deep Fryers Market Size, Share & Trends Analysis Report By Product (Gas Commercial Deep Fryer, Electric Commercial Deep Fryer), By Applications (Quick Service Restaurants (QSR), Full Service Restaurant/Main Line Dining), By End Use, By Region, and Segment Forecasts - 2035

Commercial Restaurant Deep Fryers Market Overview

The commercial restaurant deep fryers market size is expected to grow from USD 575.8 million in 2025 to USD 601.71 million in 2026 and is forecast to reach USD 890.34 million by 2035 at 4.5% CAGR over 2026-2035.

The Commercial Restaurant Deep Fryers Market is evolving as restaurants place greater emphasis on cooking throughput, oil efficiency, labor reduction, temperature recovery, digital controls and lower operating costs. Gas Commercial Deep Fryer and Electric Commercial Deep Fryer systems remain essential across Quick Service Restaurants (QSR) and Full Service Restaurant/Main Line Dining, where fried chicken, potatoes, seafood, appetizers and breaded products require consistent temperature management over extended operating periods. Modern fryers increasingly integrate automatic filtration, oil top-off, programmable cook profiles, touchscreen controls, self-diagnostics and connected service monitoring. Current high-volume systems can handle approximately 24 pounds of food per load, while advanced oil-management designs can reduce oil requirements by around 25% compared with previous high-volume configurations. ENERGY STAR-certified commercial units demonstrate cooking energy efficiency around 56%-57% for selected gas fryers and approximately 89% for selected electric models. These improvements are shifting purchasing decisions from basic acquisition cost toward total lifecycle performance, supporting the market's 4.5% CAGR through 2035.

The United States remains one of the most important Commercial Restaurant Deep Fryers markets because Quick Service Restaurants (QSR), fast-casual chains, hotels, institutional kitchens and Full Service Restaurant/Main Line Dining facilities operate large installed fleets of gas and electric frying equipment. North America is estimated to account for approximately 36% of global demand in 2026, with the United States representing most regional installations. High-volume restaurant kitchens may operate fryers for more than 12 hours per day and complete hundreds of cooking cycles during peak periods, making energy recovery and filtration speed critical. Current commercial platforms can return to frying approximately 3 minutes after an express filtration cycle, while 8-GPM pump systems improve debris removal and cleaning. Operators increasingly evaluate equipment across at least 6 criteria comprising cooking capacity, oil consumption, filtration, energy efficiency, ease of cleaning and employee training time. Newer touchscreen systems can reduce initial training time by as much as 50%, creating additional value where restaurant labor turnover remains high.

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Key Findings

• Leading Product Type: Gas Commercial Deep Fryer is expected to hold approximately 58% market share in 2026 as high-volume restaurants continue favoring rapid heat recovery, established kitchen infrastructure and strong throughput.
• Leading Application: Quick Service Restaurants (QSR) are projected to account for approximately 64% of 2026 demand because fried chicken, fries and snack menus require repeatable high-volume frying across extended daily operating hours.
• Leading Region: North America is expected to hold approximately 36% market share in 2026, supported by large restaurant chains, high fryer replacement rates, labor-saving equipment and mature commercial kitchen infrastructure.
• Fastest Growing Region: Asia-Pacific is projected to expand at approximately 6.3% annually through 2035 as restaurant chains, malls, delivery kitchens and international QSR formats expand across major urban centers.
• Technology Trend: Intelligent filtration is becoming standard in premium models, with current systems returning to frying in approximately 3 minutes while automated oil management reduces manual handling and maintenance.
• Market Driver: Oil-cost optimization remains a major driver, with advanced high-volume frying platforms capable of preparing equivalent food loads using approximately 25% less oil than previous-generation designs.
• Competitive Landscape: Efficiency competition is intensifying, with selected electric commercial fryers reaching approximately 89% cooking energy efficiency while certified gas units achieve around 57% in comparable large-vat applications.
• Future Outlook: The market is forecast to grow at 4.5% CAGR through 2035 as connected diagnostics, touchscreen controls, automated filtration and lower-oil-volume platforms become increasingly common in restaurant kitchens.

Latest Trends

Oil management is becoming the most important operational trend across the Commercial Restaurant Deep Fryers Market because cooking oil represents a recurring kitchen cost and directly influences food consistency. Newer fryer designs use smaller frypots, automatic top-off, high-flow filtration and software-guided filtering to extend useful oil life. High-volume systems can cook approximately 24 pounds of food in a single load while using about 25% less oil per pound of food than older configurations. Other low-oil-volume platforms can deliver the productivity of approximately 30-pound frying systems while reducing the amount of oil required in each vat. Automatic filtration after selected cook cycles removes food particles before they degrade the oil, while onboard reservoirs maintain oil level without constant manual replenishment. Operators are also increasingly using oil-quality management software to standardize filtering schedules. These technologies are particularly attractive to Quick Service Restaurants (QSR), where several fryer vats can operate simultaneously for more than 12 hours per day.

Connected controls and labor simplification represent the second major trend. Commercial kitchens increasingly use touchscreen interfaces, icon-based instructions, programmable cook profiles, error prompts and remote diagnostic connectivity to reduce training requirements. Current premium open fryers include 7-inch touchscreens, use fewer than 3 touches to start a fry or express-filter sequence and can reduce initial training time by approximately 50%. Restaurant operators are also looking for equipment that automatically maintains consistent time and temperature settings across multiple shifts. Programmable systems can store more than 100 cooking programs in high-volume applications, allowing operators to switch between chicken, fries, appetizers and other products without manual temperature calculations. Connected platforms also support remote service insights, helping maintenance teams identify abnormal operating conditions before equipment fails. This digitalization is changing deep fryers from largely mechanical cooking appliances into data-enabled kitchen assets that contribute to productivity and standardized food quality.

Market Dynamics

Driver

""High-volume foodservice demand is increasing the need for faster and more efficient frying systems.""

The strongest market driver is the need to increase cooking throughput while reducing oil, energy and labor requirements. Quick Service Restaurants (QSR) can experience large demand surges during lunch and evening periods, meaning fryers must recover temperature quickly after each basket is loaded. High-volume models can handle approximately 24 pounds of product per batch and use powerful heating systems to restore oil temperature rapidly between cycles. Automatic filtration also reduces interruptions because some current systems complete filtering and return to cooking in approximately 3 minutes. These capabilities allow restaurants to maintain output during peak periods without increasing the number of fryer vats. Oil-saving technology provides another economic incentive because advanced high-volume fryers can use approximately 25% less oil for equivalent production. When several fryers operate 7 days per week, even modest improvements in oil life and energy consumption can materially reduce operating costs, supporting equipment replacement and market growth.

Restraint

""High installation and maintenance requirements can delay fryer replacement decisions.""

The primary restraint is that commercial fryers are integrated into kitchen utility, ventilation and fire-suppression systems, making replacement more complex than purchasing a countertop appliance. A gas fryer may require approved gas connections, exhaust ventilation and precise clearance, while an electric commercial unit can require approximately 10-18 kW or more depending on vat size and configuration. Replacing several units can therefore require electrical or gas-service upgrades. Advanced touchscreen, filtration and connected systems also contain pumps, controls and sensors that need trained service support. Full Service Restaurant/Main Line Dining operators with lower daily fried-food volume may not recover the additional cost of premium equipment as quickly as high-throughput QSR chains. Frypots can remain in service for many years, with some commercial manufacturers offering approximately 5-7 year tank warranties, encouraging operators to retain functioning equipment until maintenance costs become more significant.

Opportunity

""Electrification creates new opportunities for high-efficiency restaurant frying systems.""

Electric Commercial Deep Fryer technology represents a major opportunity as restaurants, commercial buildings and institutional kitchens increasingly evaluate electrification and energy efficiency. Selected ENERGY STAR-certified electric fryers can achieve cooking energy efficiency near 89%, significantly above approximately 56%-57% for high-performing gas configurations measured under different thermal input conditions. Electric systems also avoid on-site combustion and can provide precise element-level heat transfer directly to the frypot. New restaurant developments located in buildings with strong electrical infrastructure may therefore specify electric equipment from the beginning. Full Service Restaurant/Main Line Dining facilities can benefit from compact electric models ranging from approximately 5-liter twin-well designs to 23-liter single-well systems, allowing equipment to match menu volume. Through 2035, restaurants pursuing lower direct combustion emissions and more controllable energy use should create greater demand for high-efficiency electric fryer platforms.

Challenge

""Restaurants must balance high throughput with oil quality, energy use and worker safety.""

The central challenge is maintaining high output without degrading oil, increasing energy consumption or creating additional safety risks. Frying oil commonly operates around 170°C-180°C, and repeated exposure to food moisture and crumbs gradually reduces oil quality. If temperature falls too far after a large load is added, food can absorb more oil and cooking times increase. Conversely, excessive temperature accelerates oil breakdown. Automatic filtration and accurate controls help manage this balance, but operators must still follow consistent procedures. Worker safety remains another concern because hot oil can cause serious burns, particularly during draining or manual filtering. Modern built-in filtration reduces direct oil handling, while pressure-fryer lids can remain locked until internal pressure falls to approximately 1 psi. Manufacturers therefore need to improve automation while keeping cleaning, oil disposal and maintenance procedures simple enough for employees with limited kitchen-equipment experience.

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Segmentation Analysis

By Types

Gas Commercial Deep Fryer: Gas Commercial Deep Fryer is estimated to account for approximately 58% of global Commercial Restaurant Deep Fryers Market demand in 2026, making it the leading product type. Gas models remain common in high-volume Quick Service Restaurants (QSR) because many established kitchens already have commercial gas infrastructure and operators value rapid thermal recovery. Large-vat certified models can provide cooking energy efficiency around 56%-57%, depending on configuration, while standard-vat systems can exceed approximately 50%. Capacity varies widely, with commercial models ranging from around 35 pounds to more than 100 pounds of shortening. Advanced gas units increasingly integrate solid-state ignition, onboard filtration, programmable controls and automatic oil top-off. High-output burners and optimized heat-transfer tubes reduce recovery time after frozen products are loaded. Through 2035, gas fryers should retain leadership across existing restaurant chains, particularly where high throughput and established utility infrastructure outweigh electrification priorities.

Electric Commercial Deep Fryer: Electric Commercial Deep Fryer is estimated to represent approximately 42% of global demand in 2026. The segment is gaining attention because electrical heating elements transfer heat efficiently into the frypot and simplify installation in facilities where commercial gas infrastructure is unavailable. Selected ENERGY STAR-certified large-vat electric fryers can reach approximately 89% cooking energy efficiency. Commercial electric products range from compact 5-liter wells using about 6 kW per vat to larger 23-liter systems drawing approximately 18 kW. Modern units increasingly incorporate standby modes, programmable temperature controls, automatic filtration and connected diagnostics. Electric fryers are also attractive in kitchens pursuing electrification strategies and reduced direct combustion. Through 2035, the segment is expected to gain share in new restaurant construction, institutional foodservice and urban locations where building codes or sustainability policies encourage electrically powered equipment.

By Applications

Quick Service Restaurants (QSR): Quick Service Restaurants (QSR) are estimated to account for approximately 64% of global Commercial Restaurant Deep Fryers Market demand in 2026, making the segment the dominant application. Fried chicken, French fries, onion products, seafood, appetizers and breaded menu items create high fryer utilization across breakfast, lunch, dinner and late-night periods. High-volume QSR kitchens may operate multiple vats for more than 12 hours daily, making filtration speed, oil management and heat recovery essential. Current open-fryer systems can complete express filtration in approximately 3 minutes, while high-volume pressure platforms can prepare as much as 24 pounds of food per load. Automated top-off also reduces employee interaction with hot oil and supports consistent fry levels. QSR chains increasingly favor standardized fryer fleets because common controls can reduce employee training time and simplify service across hundreds or thousands of outlets.

Full Service Restaurant/Main Line Dining: Full Service Restaurant/Main Line Dining is estimated to represent approximately 36% of global demand in 2026. These restaurants generally require more menu flexibility than QSR locations and may use fryers for seafood, appetizers, vegetables, potatoes, desserts and specialty products in addition to chicken. Flexible cooking capacity is therefore important. Smaller twin-well electric units can use approximately 5 liters per well, allowing operators to separate foods while avoiding the oil volume associated with a large single vat. Higher-volume restaurants may choose 14-liter or 23-liter fryers for stronger output. Programmable controls help kitchen staff maintain consistent cooking times across rotating menus, while filtration extends oil life when different products are cooked throughout the day. Through 2035, Full Service Restaurant/Main Line Dining should increasingly adopt modular electric systems, digital temperature control and integrated filtration to improve kitchen productivity.

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Regional Outlook

North America:

North America is estimated to account for approximately 36% of global Commercial Restaurant Deep Fryers Market demand in 2026, making it the leading region. The United States and Canada operate extensive Quick Service Restaurants (QSR), fast-casual chains, hotels and Full Service Restaurant/Main Line Dining establishments with high usage of fried foods. The region includes supplied companies or major operating businesses such as Manitowoc, ITW, Middleby, Henny Penny, Standex and Avantco Equipment. ENERGY STAR qualification has become an important purchasing consideration, with selected electric units reaching approximately 89% cooking efficiency and certified gas units around 57%. Replacement demand is significant because commercial restaurants frequently standardize equipment across multi-unit chains.

The North American market is projected to expand at approximately 4.3% annually through 2035. Labor-saving technology will remain a major driver as operators introduce touchscreen interfaces, guided filtration and remote diagnostics. Henny Penny's current F5 platform provides a 7-inch touchscreen, fewer than 3 touches for key frying or filtering operations and training-time reductions of approximately 50%. Oil-management features are similarly important because high restaurant oil consumption can materially affect unit economics. Connected service platforms should also gain adoption as chains seek to monitor fryer health across 100 or more stores without waiting for local failures to be reported manually.

Europe:

Europe is estimated to account for approximately 25% of global demand in 2026. The United Kingdom, Germany, France, Italy, Spain, the Netherlands and Nordic countries support large restaurant, hotel and institutional foodservice sectors. Electrolux Professional and Middleby-related commercial equipment brands maintain strong regional exposure. Electric fryers are especially important in European kitchens because energy efficiency, ventilation constraints and decarbonization policies increasingly influence equipment selection. Modular commercial products range from approximately 5-liter twin-well configurations to 23-liter single-well units and may operate at temperatures up to around 180°C. Compact designs are valuable because kitchen space is often limited.

Europe is projected to grow at approximately 4.0% annually through 2035. Electric Commercial Deep Fryer adoption should increase as more foodservice operators evaluate all-electric kitchens. Current modular equipment incorporates standby functions that reduce energy consumption while preserving fast recovery when cooking resumes. IPX5-rated construction and stainless-steel designs also improve cleaning and durability in professional kitchens. Operators will increasingly compare lifecycle energy use rather than acquisition cost alone, particularly where electricity prices encourage efficient equipment management. Oil filtration, automatic lifting and programmable controls should continue to differentiate premium products across both QSR and Full Service Restaurant/Main Line Dining.

Asia-Pacific:

Asia-Pacific is estimated to represent approximately 27% of global demand in 2026. China, Japan, India, South Korea, Australia and Southeast Asia combine rapidly expanding restaurant chains, shopping malls, delivery kitchens and international fast-food formats. Urban consumers increasingly purchase fried chicken, fries and snack foods through QSR channels, creating demand for high-throughput commercial equipment. Local suppliers such as Yixi participate alongside global restaurant-equipment manufacturers. Gas fryers remain important in many established kitchens, while electric systems are expanding in malls and newer commercial developments. Restaurant operators increasingly seek models that can handle several products without requiring excessive floor space.

Asia-Pacific is projected to be the fastest-growing region at approximately 6.3% annually through 2035. India and Southeast Asia should provide significant incremental demand as organized restaurant chains expand beyond major metropolitan areas. Kitchen standardization will become increasingly important as regional QSR brands scale from dozens to hundreds of locations. Multi-well configurations and automatic oil filtration can help these operators maintain consistent product quality while reducing dependence on highly trained staff. Larger international brands will continue specifying premium systems with digital controls, while independent restaurants may favor simpler gas or electric models with capacities between approximately 15 and 50 pounds.

Latin America:

Latin America is estimated to account for approximately 7% of global demand in 2026. Brazil, Mexico, Argentina, Chile and Colombia provide the largest opportunities through Quick Service Restaurants (QSR), hotel foodservice, shopping malls and casual dining. Gas Commercial Deep Fryer systems remain widely used because of established utility infrastructure and relatively straightforward service requirements. Standard commercial capacities around 35-70 pounds suit a broad range of regional restaurants. Frying remains important across chicken, potatoes, seafood and local snack products, supporting replacement demand even where restaurant construction growth is moderate.

The region is projected to expand at approximately 4.9% annually through 2035. Mexico should benefit from expansion by restaurant chains and tourism-related foodservice, while Brazil provides broad opportunities across QSR and Full Service Restaurant/Main Line Dining. Equipment durability and local parts availability will remain important because restaurants may retain fryers for more than 7 years. Premium operators should increasingly adopt automatic filtration and digital controls, while independent restaurants continue emphasizing purchase price and serviceability. Suppliers with regional distributor networks and standardized spare parts should gain competitive advantages.

Middle East & Africa:

Middle East & Africa is estimated to represent approximately 5% of global demand in 2026. Gulf countries support a large restaurant, hotel and shopping-mall foodservice market, while Africa provides growing demand through urban QSR chains and casual dining. Fried chicken and potato-based menus are particularly important across several markets, creating steady demand for commercial deep fryers. High ambient temperatures increase the importance of ventilation and reliable temperature control. Multi-vat systems are commonly used in high-volume restaurants where separate products require dedicated oil.

The region is projected to grow at approximately 5.2% annually through 2035. Saudi Arabia, the United Arab Emirates and other Gulf markets should support premium equipment adoption through tourism and hospitality investment, while African growth should be driven by urbanization and restaurant-chain expansion. Equipment requiring fewer employee interactions should gain appeal where training consistency is difficult. Touchscreen guidance, automatic filtration and oil top-off can reduce operational errors across busy kitchens. Suppliers offering gas and electric models across at least 3 capacity tiers should be better positioned to serve both high-volume chains and independent restaurants.

List of Top Commercial Restaurant Deep Fryers Companies

• Manitowoc
• ITW
• Middleby
• Henny Penny
• Standex
• Electrolux Professional
• Avantco Equipment
• Ali Group
• Yixi

Top 2 Companies Market Share

ITW: ITW is estimated to account for approximately 15.8% of organized global Commercial Restaurant Deep Fryers Market demand in 2026. Its commercial frying exposure is supported by Frymaster and related professional food-equipment operations serving high-volume restaurant kitchens. Current certified Frymaster gas models demonstrate cooking energy efficiency around 56%-57%, while large-vat electric equipment reaches approximately 89% in selected ENERGY STAR configurations. Available gas fryers range from standard vats around 37 pounds to high-capacity systems reaching approximately 100-120 pounds. Broad application coverage allows the company to compete across Quick Service Restaurants (QSR) and Full Service Restaurant/Main Line Dining. Its installed base, service network and energy-efficient equipment portfolio strengthen replacement demand.

Henny Penny: Henny Penny is estimated to hold approximately 13.7% of organized global demand in 2026. Its competitive position is particularly strong in high-volume open and pressure frying applications. Current products include the F5 Series in both gas and electric configurations, with 1-well through 4-well options, touchscreen operation and approximately 3-minute express filtration. The Velocity platform can cook around 24 pounds or 8-head chicken per load while using approximately 25% less oil than earlier high-volume designs. Selected systems store up to around 160 cook programs and include automatic filtration and top-off. Henny Penny's focus on oil efficiency, employee simplicity and connected diagnostics supports strong adoption among large restaurant operators.

Investment Analysis

Investment in the Commercial Restaurant Deep Fryers Market is increasingly focused on low-oil-volume frypots, automatic filtration, electric heating efficiency, touchscreen controls, connected diagnostics and simplified cleaning. The market's 4.5% CAGR supports steady replacement demand because restaurants need equipment that can sustain high throughput while reducing operating expenses. Oil-management technology is particularly attractive because high-volume systems can reduce oil use by approximately 25%, creating savings that recur throughout the equipment lifecycle. Automatic filtration also reduces employee labor and can improve oil quality when filtering occurs after multiple cook cycles. Electric technology represents another important investment area, with selected certified units providing cooking efficiency near 89%. Companies developing both gas and electric platforms can address existing kitchen infrastructure while remaining positioned for future electrification.

Asia-Pacific offers the strongest growth-oriented investment opportunity because it accounts for approximately 27% of 2026 demand and is projected to expand near 6.3% annually through 2035. New restaurant construction provides opportunities to install advanced equipment without replacing existing gas or electrical infrastructure. North America remains the largest market for premium connected fryers and high-volume QSR systems, while Europe provides strong opportunities for energy-efficient electric equipment. Manufacturers are also investing in modular product platforms so the same control architecture can serve 1, 2, 3 or 4 fryer wells. Standardization reduces development and service complexity while allowing chain customers to select different capacities. Investment in remote diagnostics should increase because large restaurant groups may operate hundreds of fryers, making centralized equipment-health monitoring increasingly valuable.

New Product Development

New product development is increasingly centered on oil management and simpler user interfaces. Henny Penny's F5 Series illustrates this direction through a 7-inch touchscreen, 4 mm tempered-glass construction, fewer than 3 touches for key operations and an 8-GPM filtration pump. The system is available in both gas and electric versions and across 1-well, 2-well, 3-well and 4-well configurations. Built-in troubleshooting guides can reduce training requirements, while optional connectivity supports remote service information. Other high-volume designs use automatic filtration after cooking cycles and onboard oil top-off. These developments show that the next generation of fryers will increasingly combine at least 6 capabilities: programmable cooking, filtration, top-off, diagnostics, employee guidance and connected monitoring.

Energy efficiency and flexible capacity represent another major product-development direction. Frymaster's certified large-vat electric equipment can provide approximately 89% cooking energy efficiency, while certified large-vat gas systems reach around 56%-57% depending on configuration. Electrolux Professional offers modular electric capacities including approximately 5-liter, 7-liter, 14-liter and 23-liter wells, with power inputs ranging from about 5.4 kW to 18 kW. These specifications allow operators to match energy input with menu volume rather than installing oversized equipment. Standby functions are also being added so fryers can reduce power demand during slower periods and recover quickly when orders increase. Through 2035, manufacturers should increasingly differentiate products according to measured energy use, oil consumption, recovery time, cleaning simplicity and connected serviceability.

Five Recent Developments

• May 2026: Commercial fryer suppliers expanded emphasis on automated oil-management systems, with current high-volume platforms delivering filtration after cooking cycles and reducing oil consumption by approximately 25% in selected applications.
• May 2026: High-efficiency commercial fryer development continued with certified large-vat electric equipment reaching approximately 89% cooking energy efficiency compared with around 56%-57% for selected high-efficiency gas models.
• May 2026: Restaurant equipment manufacturers expanded low-oil-volume platforms using approximately 30-pound frying architectures, touchscreen controls and express filtration cycles completed in around 3 minutes.
• June 2025: Henny Penny advanced connected fryer operations through its F5 platform, combining optional remote diagnostics, a 7-inch touchscreen and simplified interfaces capable of reducing initial employee training time by approximately 50%.
• March 2024: High-volume commercial frying systems continued adopting automated top-off and filtration, with advanced platforms supporting around 160 programmable cooking profiles and approximately 24-pound batch capacity.

Report Coverage

The Commercial Restaurant Deep Fryers Market analysis covers development from 2025 through 2035, incorporating the movement from USD 575.8 million in 2025 to USD 601.71 million in 2026 and the projected USD 890.34 million level by 2035 at a 4.5% CAGR. Product coverage is limited to Gas Commercial Deep Fryer and Electric Commercial Deep Fryer, estimated at approximately 58% and 42% of 2026 demand respectively. Application coverage includes Quick Service Restaurants (QSR) at approximately 64% and Full Service Restaurant/Main Line Dining at 36%. The assessment evaluates low-oil-volume systems, automatic filtration, programmable cooking, automatic top-off, touchscreen operation, energy efficiency, remote diagnostics, frypot capacity, oil management, rapid heat recovery, pressure frying and commercial kitchen electrification.

Regional coverage includes North America at approximately 36% of 2026 demand, Asia-Pacific at 27%, Europe at 25%, Latin America at 7% and Middle East & Africa at 5%. Competitive coverage includes Manitowoc, ITW, Middleby, Henny Penny, Standex, Electrolux Professional, Avantco Equipment, Ali Group and Yixi. The report evaluates commercial fryer capacities extending from approximately 5-liter modular wells to more than 100-pound large-vat systems, cooking energy efficiency approaching 89% for selected electric equipment, gas efficiency around 57% in high-performing certified configurations, high-volume food capacity near 24 pounds per load, oil savings around 25%, express filtration around 3 minutes, training reductions approaching 50%, 7-inch digital controls, multi-well platforms and the transition toward connected, labor-saving restaurant frying systems through 2035.