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...

Frying isn’t just a cooking technique. It’s an art form shaped by regional flavors, culinary traditions, and the expertise of chefs who take it to the next level. From bustling street stalls in Southeast Asia to the classic kitchens of Europe, frying connects cultures. To unlock the secrets behind some of the world’s best frying...

The global foodservice industry faces challenges like never before, with the rising cost of cooking oil reshaping how operators approach frying. From supply chain disruptions to geopolitical conflicts, the price and availability of essential frying oils are causing headaches for restaurants worldwide. Navigating these uncertain times requires a blend of strategic choices and technological innovation...

As a restaurant operator, every decision made about kitchen equipment directly impacts profitability. One often overlooked investment is oil filtration. In comparison, it may seem like an extra expense, but investing in a high-quality oil filtration system can significantly reduce long-term costs. Oil management affects everything from food quality to staff efficiency and even safety....

Corporate Chef Austin Schafer recently started at Philadelphia’s One Source Reps, but he brings a wide knowledge of cooking in the foodservice industry. From preparing meals for professional athletes and even one of the former presidents of the United States of America, Chef Austin has seen plenty. We sat down with this month’s Pitco Fry...

Managing cooking oil and grease disposal can be challenging in any commercial kitchen, but it can also be an opportunity for improvement. The risks of burns, slips, and high labor costs from manual handling make it a task many operators would prefer to avoid. Improper disposal can lead to hefty fines or environmental violations. And when...

Rising vegetable oil prices are becoming a significant challenge for foodservice operators. With oil costs cutting into thin profit margins, bar, restaurant, and grocery store operators need a solution. Fortunately, technology from Pitco fryers, integrated with smart solutions such as Powerhouse Dynamics’ Open Kitchen platform, provides operators with real-time data, which enables them to make...

Development Chef for Middleby UK, Rob Fairhurst, has been cooking since he was a little one in the kitchen alongside his grandma. We sat down with this Pitco Fry Guy to learn more about him, what he thinks about oil filtration, and his thoughts on that famous British side dish, mushy peas. How did you...

Growing up eating a variety of foods that some would consider untraditional, chef Dale Williams has learned that no matter what’s being served, food means community. Today, as the Director of Culinary Innovation, Multi-Units at Chrane Foodservice, he’s sharing his more than 30 years of foodservice experience with his clients. We sat down with Chef...