The current supply chain shortages have been well documented, as well as the subsequent rates of inflation that are driving up prices in all sectors of the economy. Foodservice isn’t immune, as we’ve seen increases in the costs of raw materials, manufacturing, and even the food supply. Whether it’s greater expenses or the decreased supply,...

We’ve already established that Hanukkah is the greatest holiday for fried foods. From fried potato latkes to the famous sufganiyot jelly-filled donuts, the use of oil as it relates to food is a symbolic nod to the meaning of the holiday, a holiday that celebrates the miraculous use of oil. Though we don’t have any miracles up our sleeves...

The shift is almost over. All the orders have been run, and tickets have stopped coming in. Perhaps a semblance of a staff meal has been served with the remaining pieces of fried chicken coming off the rack fryer. Now it’s time to shut that fryer down. Just about every piece of foodservice equipment requires more than just...

How you choose to maintain your frying oil can have ripple effects across your entire foodservice operation. It can affect your staff, your customers, and your bottom line. For staff, cleaning, maintaining, and changing out frying oil can be time-consuming, messy, and laborious at best. It’s important to create a standardized set of processes that...

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...

Did you know that Pitco was the first fryer company to have a fully contained filtration system within a fryer? The patented oil filtration system stands strong as the most effective and efficient way to manage your oil use, but the benefits don’t end there. Oil Management with Commercial Deep Fryers Choosing the right fryer...

There are two basic choices when looking at oil filtration — portable filtration options and build-in filtration in the form of a filter drawer. In order to fully understand those differences, we’re going to take a closer look at the pros and cons behind each option. PORTABLE FILTRATION Let’s start with portable filtration. Without a...

When you boil it all down, your oil filtration practices can be a huge drain on time, labor, energy, and even profits. At the same time, if you don’t maintain clean oil that’s ideal for frying your customer’s favorite foods, you’ll be doing them a disservice and likely losing business as well as missing the...

Whether it’s a classic Wisconsin Friday night fish fry or proper oyster po boy in Louisiana, fresh breaded foods are often some of the most iconic in our country. When it comes to producing these dishes on larger, high-volume scales in restaurants and other types of foodservice operations, they can cause some challenges. Luckily, with...