Frying may be universal, but the way commercial kitchens approach it varies dramatically from region to region. Some markets rely on high-capacity fryers to keep up with fast-paced service. Others prioritize precision for specialty dishes. Understanding these differences helps foodservice operators make informed decisions when investing in fryers, ensuring they meet demand while maintaining quality...

Fried food is a universal crowd-pleaser. It appears everywhere, from bustling street markets in Bangkok to Michelin-starred restaurants in Paris. Whether it’s a crispy falafel, a delicate tempura, or a perfectly golden soft-shell crab, frying techniques transcend cultures and cuisines. Beyond tradition, fryers also drive culinary creativity. Chefs are reimagining classic dishes, experimenting with premium...

Fryer maintenance can be a grueling part of foodservice operations. Burners clogged with debris lead to uneven cooking, higher energy costs, and the constant risk of equipment failure. For operators juggling busy shifts and tight margins, maintaining burner cleanliness often falls by the wayside, creating more significant problems down the line. This is where Pitco’s...

When it comes to deep frying, oil is more than just a cooking medium—it’s the lifeblood of any operation. The choices made regarding oil directly influence food taste, texture, and safety. Selecting the wrong oil can result in soggy fries, inconsistent flavors, or even safety hazards that jeopardize a business. Efficiently managing frying oil ensures...

Deep frying is a cornerstone of global cuisine, celebrated for producing dishes that consistently delight diners. However, achieving that signature crunch goes beyond skill. It also requires a steadfast commitment to safety, quality, and compliance. For commercial kitchens, understanding global deep frying standards isn’t just a best practice – it’s necessary for success in today’s...

When choosing a commercial fryer, operators often see capacity listed as 30 lbs, 50 lbs, or even 75 lbs. But why is fryer capacity measured in weight instead of volume? The answer lies in the history of commercial frying, dating back to when solid fats were the standard. Even though liquid oils have taken over,...

Chicken has taken over menus worldwide. Once considered just another protein option, it has surpassed beef as the most adaptable and profitable choice for foodservice operators. Higher beef costs, consumer preferences for leaner meats, and the global obsession with fried chicken sandwiches have driven this shift. For operators, this means one thing: investing in the...

Every decision in a commercial kitchen impacts efficiency, food quality, and profitability. When it comes to fryers, the temptation to choose the cheapest option often results in higher operational costs over time. The true value of Pitco fryers is that they stand out as a wise investment, combining advanced technology, oil-saving features, and unmatched durability...

In 2025, the demand for plant-based menu options is pushing restaurant operators to rethink their approach to frying. As health-conscious diners seek sustainable, crave-worthy alternatives to traditional proteins, mushrooms have taken center stage. With its rich umami flavor and meaty texture, this versatile veggie revolutionizes fried dishes. This shift transforms how operators craft their menus....