As we’ve seen over the last 18 months, Americans are turning to comfort foods as a source of enjoyment and normalcy. And what says comfort more than fried chicken? Even before the current pandemic, the popularity of chicken was in full force with trends such as Nashville hot and the ever-so-heated fried chicken sandwich wars, as more and more restaurants and...

When operators consider foodservice in prisons and other institutional facilities, the first thing that comes to mind is safety. It’s critical to ensure the safety of prison staff as well as the inmates themselves, and this means selecting foodservice equipment and supplies that can be modified to fit these particular needs and challenges. Fryers are...

All you need is a few minutes in just about any commercial kitchen to understand space is at a premium. In many cases, chefs need more space to perform their processes, and with a little creativity, it’s possible to add workspace in some previously unused places. That’s why Pitco developed an extended work shelf that...

One of the quickest ways to alter the taste of the food that you’re frying is to allow sediment to collect in the oil. Not only does the sediment impart the flavors and smells of the food it came from, but it can cause other issues as well. Here are some tips and tools to...

No matter what industry you work in, labor challenges exist, and both finding and keeping employees is not a new challenge to the foodservice industry. Now that many restaurants are opening up, or getting ready to open up to full capacity, the challenge is amplified by the fact that not all of the furloughed or laid-off employees...

Once you have decided on the fryer model or custom fryer bank you need, it’s time to pick out all of the accessories that will compliment your new fryer suite. The first place to start is baskets. The baskets you will need will depend on two major factors; menu items and production capacity. Using the...

A restaurant is responsible for the cleaning and maintenance of equipment and supplies, from running daily foodservice operations to investing in the success of its frying program. With a well-conceived and followed plan, these types of critical tools can result in longer lifespans, decreased overhead, and enhanced profits. Think about this from a day-to-day perspective....