Why it works

Hot food is growing. The hood is what holds it back.

Supermarkets, hotels and kiosks all want to sell freshly cooked food. Most of them can't fit the kitchen it needs.

The opportunity

Shoppers now eat where they shop.

$52.1bn

spent a year on prepared food in US grocery stores.

FMI, Power of Foodservice, 2025
28%

of US shoppers now buy deli meals instead of going to a restaurant. In 2017 it was 12%.

FMI, Power of Foodservice, 2025
+15%

revenue in Intermarché's "À table!" snacking area after adding QualityFry.

QualityFry client story
A Mercadona Listo para Comer counter with a QualityFry machine
Spain

Mercadona's "Listo para Comer" counters cook ready meals in store. QualityFry is on the line.

The same shift is reaching Gulf hypermarkets, hotels and malls, where most sites cannot add a new exhaust duct.

The barrier

What an open fryer asks of a site.

Hood and ductsAED 150k to 260kfor a typical hood line. Over AED 440k where malls and towers need core-drilling and fire-rated ducts.
Approvals4 to 9 monthsof landlord, structural and civil approvals before a new hood line cooks anything.
Cooled air lost16 to 22 tonsof extra air-conditioning to replace the air a hood throws out. About AED 25k to 35k a year in electricity.*
A skilled cookEvery shiftOpen oil needs a trained hand. Hard to hire, harder to keep.

Hood and cooling figures: La Coupe market research, November 2026, based on US installed-cost benchmarks converted at AED 3.67 per US dollar. *La Coupe estimate: 16 to 22 tons of cooling, about 14 hours a day, at DEWA's top-slab electricity rate.

EcoFry filtration

Where the smoke goes instead.

Sealed chamberVapour stays in
Cooling coilCondensed
FilterDegreased
CarbonOdour removed
Clean airBack into the room

Process as described by QualityFry, Automatic Smart Cooking Equipment, 2026.

A site with no hood? Let's see what it can serve.

Request a demo