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The commercial fryer is one of the most essential pieces of equipment in a commercial foodservice business. That’s because once a fryer breaks, it can bring an entire kitchen to a halt. So the question is — should the fryer be fixed, or is it time to buy a new one? There are several factors...

In our ongoing series, we talk directly to the Fry Guys and Fry Gals who are experts in knowing how to get the most out of their commercial fryers. In this session, we talk to Chad Garner and Nick Sortore from Elevation® Foodservice Reps along with David Ford with Heartland Reps to get their take...

Commercial kitchens are fast-paced environments. Having access to foodservice equipment with the right features won’t slow things down. But it can have a significant impact in helping operators maximize the potential of staff. Solstice technology from Pitco offers great potential to operators looking to navigate labor shortages and increasing consumer demands. Using the right equipment...

A revolution is taking place in college food halls and university dining programs. In the past, college dining has been largely focused on cafeteria-style dining and fast food options. Students would either move down a serving line, or they’d be served quickly. While both still happen, expectations are changing. Sure, students still want the traditional...

  Commercial kitchens are always looking for ways to reduce their overhead expenses. And one of the easiest ways to do so is to save space in the kitchen. That means upgrading equipment that is easier for staff members to use and can perform multiple functions at once. Because of these goals, modular fryer lineups...

  In this edition of Pitco’s Fry Gals and Guys Focus, we return to the fine folks at Elevation® Foodservice Reps in Colorado, where we’ll spend some time with corporate chef, Cassie Borshoff. Chef Cassie is a veteran of Denver’s exploding culinary scene, where she spent a great deal of time as a pastry chef. How...

  Commercial fryers are among the most commonly used tools in a commercial kitchen. While they are efficient and versatile, they can also be dangerous, particularly if they are not used properly. It is important for everyone to prioritize safety when working with commercial fryers, and there are several essential tips that everyone should keep...

In the commercial kitchen, time is the most valuable resource. And everyone has to make sure they get as much out of their time as possible. There are ways to make a commercial kitchen more efficient. A commercial kitchen fry station can be exactly what is needed. With the right fry station, it’s possible to...

Due to disrupted supply lines from COVID-19 and global conflict, the cost of commercial cooking oil is on the rise. After several tumultuous years, rising oil prices have foodservice operators scrambling to make ends meet. Fortunately, advances in fryer technology make it easier to filter and preserve high-quality oils to help cut costs. The Current...