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...

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...

Rising oil prices are reshaping the economics of foodservice, and operators are feeling the pinch. From QSRs to full-service kitchens, teams are searching for ways to protect their margins without sacrificing quality. This is where equipment choices start to matter. A wise commercial fryer investment can mean the difference between shrinking profits and long-term stability....

Picture a kitchen built for evolution. Where adaptability isn’t an afterthought but the entire foundation. That’s the experience awaiting chefs and operators at the Middleby Innovation Kitchens (MIK). There, Pitco’s commercial fryer lineup takes center stage, giving foodservice professionals a hands-on look at the latest in frying. Whether fine-tuning a process or planning an overhaul,...

Not every fryer setup fits every kitchen. A fine dining restaurant and a busy sports bar might both serve fries, but their operations are entirely different. One moves at a slower pace with curated plates, while the other turns out baskets by the minute. That’s why restaurant table turnover plays a significant role in fryer...

Middle Eastern cuisine is bold, vibrant, and built on tradition, and frying is at the heart of many beloved dishes, from crisp falafel to golden samosas. These foods aren’t just sides or snacks. They’re essential parts of the meal and must be served hot, fresh, and consistent every time.  For commercial kitchens focused on Middle...

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...