Welcome to the Pitco Blog

n the late 80s, when people were still wearing parachute pants and making mixtapes, Pitco was a Blodgett brand, then a Maytag brand, and Joe McAuley was the standalone salesperson. Fast forward several decades later, and Joe is about to retire from Pitco after a long career that saw him work in every single department...

Labor challenges are nothing new in commercial foodservice. While it’s even more prevalent today than in years past, it only emphasizes how important easy-to-use cooking equipment continues to be for foodservice operators. Limited experience and training in the kitchen shouldn’t prevent kitchen staff from helping operate an efficient process in the back-of-house. Going digital is...

Having control in your commercial kitchen is important – but what does control actually mean when it comes to cooking? For starters, it means consistency. With control over the cooking process, including temperatures, it ensures consistent food quality every time you use a piece of foodservice equipment, like a commercial fryer. But what else does...

Running a foodservice business in today’s environment means juggling economic and health issues, food supply and logistics, along with changing consumer behaviors. Not recognizing and responding to changes in any one of these areas can bring a previously successful restaurant to its knees. The foodservice industry is facing so many issues at once. This includes staff shortages to the point where restaurants are limiting their...

What’s on the menu isn’t the only factor that can make or break a foodservice operation. Labor also plays a sizable role in your restaurant’s success. The restaurant industry is no stranger to labor challenges, but as more restaurants gear up to operate at full capacity once more, businesses must now contend with constraints in...

Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Dave Wilson,...

No lines. Engaging activities. Captivating demonstrations. Amazing food. No, this isn’t a trip to a literal amusement park, it’s a visit to Middleby’s Innovation Kitchen near Dallas, Texas. Filled with 150 pieces of active equipment and teamed by a staff of culinary experts, the Middleby Innovation Kitchen, or MIK, will have you thinking about a...

Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Matt McMeekin,...

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...