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Efficiency is not optional in a commercial kitchen. It is the key to the business’s survival. Operators already juggle labor, food costs, and tight profit margins. But there is one expense hiding in plain sight that many do not even consider: the gas that fryers consume. The good news is that smarter frying does not...

Chicken wings are a menu item that reliably sells, adapts to countless flavor profiles, and keeps the fryer running from open to close. The appetite for fried wings continues to grow, fueled by both consumer demand and the ease of adding to existing programs. That puts restaurants, wing concepts, and quick service restaurant (QSR) chains...

Fried food rarely goes out of style. From chicken tenders to onion rings, it’s usually one of the best-selling categories on any menu. But the path from raw product to plate isn’t as simple as dropping something in hot oil. The fried food coating (batter, breading, or a mix of both) decides whether a dish...

When it comes to craveable cuisine, few regions compare to South America. Across the continent, street food plays a central role in everyday life, and a lot of it is fried. These foods are delicious and represent a rich mix of cultures, ingredients, and traditions that span from the Andes to the Amazon. This edition...

There’s something irresistible about biting into a warm, crispy apple pie. The crackle of golden crust, the spiced apple filling, and the rush of nostalgic flavor all combine in a single satisfying dessert. Fried apple pies have held a special place in American food culture, beginning in home kitchens and rising to fast-food fame. But...

The breaded chicken boom shows no signs of slowing down. Fast-casual concepts built around fried chicken are expanding across the country, and established brands are adding chicken offerings to capture market share. But here’s what many operators discover too late: frying high-sediment, breaded chicken requires equipment designed specifically for that challenge. Standard fryers that handle...

Every piece of equipment that leaves Pitco goes through a rigorous inspection process, and Thomas Clough plays a big part in making sure it meets the mark. As a QC Inspector II focused on inspecting outgoing product, Thomas brings decades of Quality Assurance experience to the job. He’s this month’s featured team member in our...

Loaded French fries are no longer just a side. They are a full-blown menu feature, served everywhere, from sports bars and fast-casual chains to trending social media feeds. Drenched in bold sauces and topped with craveable ingredients, they check every box for comfort food that is also easy to share. This is more than just...

Running a profitable kitchen requires more than great food. It demands control over every cost. But fryer oil is one of the most overlooked sources of waste. Many operators still change oil based on habit, not data, which leads to unnecessary spending, labor strain, and inconsistent results. Without smart oil management, kitchens could be losing...