Running out of usable fryer oil faster than expected? It’s more common than you think, and often, it’s not the oil’s fault. Many operators chalk it up to heavy use or aging equipment, but the real cause usually lies in the food you’re frying and how foodservice businesses manage the oil. With fryer oil prices...
Commercial frying oil costs are rising faster than many operators can keep up with. Between inflation, supply chain hiccups, and global tariffs, frying oil has become one of the most unpredictable expenses in a commercial kitchen. But the real kicker? Most operations waste oil well before its lifecycle is up, creating an unnecessary drain on...
From learning to weld on his breaks to leading a team of skilled craftsmen, Rick Ruopp’s journey at Pitco is a story of curiosity, dedication, and growth. As the Ultrafryer Weld Lead, Rick brings a hands-on mindset and a constant drive for improvement to his team and position. We caught up with Rick to hear...
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,...
There are many reasons why restaurant or foodservice customers might ask about the type of frying oil used in fryers. The obvious answer is a food allergy, but another frequent reason is health. Ultimately, foodservice operators should be prepared to answer the following question: What type of oil do you use in your fryer? Whether...
At Pitco, we’re known for designing and manufacturing top-tier commercial fryers. But it’s really the people behind the machines who keep things running smoothly every day. In our new blog series, The People of Pitco, we’re pulling back the curtain to highlight the incredible individuals behind the scenes. From the production floor to the logistics...
What sounds more appetizing: a fried chicken sandwich or a crispy buttermilk chicken sandwich? For today’s health-conscious diners, the menu language can make all the difference. Fried food isn’t going anywhere, but guests want to feel better about what they’re ordering. With a few clever menu language tweaks, operators can keep the crave factor high...
What do hot honey wings, chili-glazed donuts, and sriracha-laced maple fries have in common? They’re all part of the flavor wave that’s taking over menus: swicy. A fusion of sweet and spicy, swicy dishes are showing up everywhere, from food trucks to global QSR chains. And for operators, that’s a golden opportunity to crank up...
Commercial kitchens are no strangers to price swings, especially when it comes to cooking oil. Lately, however, those shifts have been sharper, and the culprit isn’t just supply and demand—it’s tariffs. For restaurant operators, an oil cost hike doesn’t stop at the fryer. It reaches all the way to the plate, the menu, and the...
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