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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...

Oil is eating into profits faster than ever. With inflation, tariffs, and global supply disruptions driving up costs, restaurants can’t afford to waste a drop. Rising commercial oil prices aren’t just a headline. They’re a daily threat to the bottom line. The good news? Filtration is one of the most effective ways to make every...

Across the globe, commercial kitchens are rethinking their approach to frying technology. Gas bans are gaining traction, utility costs continue to shift, and sustainability goals are influencing purchasing decisions more than ever. The choice between gas and electric fryers is no longer just a matter of preference. For many operators, it’s a strategic decision that...

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...

Frying may be universal, but the way commercial kitchens approach it varies dramatically from region to region. Some markets rely on high-capacity fryers to keep up with fast-paced service. Others prioritize precision for specialty dishes. Understanding these differences helps foodservice operators make informed decisions when investing in fryers, ensuring they meet demand while maintaining quality...

Fried food is a universal crowd-pleaser. It appears everywhere, from bustling street markets in Bangkok to Michelin-starred restaurants in Paris. Whether it’s a crispy falafel, a delicate tempura, or a perfectly golden soft-shell crab, frying techniques transcend cultures and cuisines. Beyond tradition, fryers also drive culinary creativity. Chefs are reimagining classic dishes, experimenting with premium...

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...