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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...

When choosing a commercial fryer, operators often see capacity listed as 30 lbs, 50 lbs, or even 75 lbs. But why is fryer capacity measured in weight instead of volume? The answer lies in the history of commercial frying, dating back to when solid fats were the standard. Even though liquid oils have taken over,...

Chicken has taken over menus worldwide. Once considered just another protein option, it has surpassed beef as the most adaptable and profitable choice for foodservice operators. Higher beef costs, consumer preferences for leaner meats, and the global obsession with fried chicken sandwiches have driven this shift. For operators, this means one thing: investing in the...

Every decision in a commercial kitchen impacts efficiency, food quality, and profitability. When it comes to fryers, the temptation to choose the cheapest option often results in higher operational costs over time. The true value of Pitco fryers is that they stand out as a wise investment, combining advanced technology, oil-saving features, and unmatched durability...

In 2025, the demand for plant-based menu options is pushing restaurant operators to rethink their approach to frying. As health-conscious diners seek sustainable, crave-worthy alternatives to traditional proteins, mushrooms have taken center stage. With its rich umami flavor and meaty texture, this versatile veggie revolutionizes fried dishes. This shift transforms how operators craft their menus....

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...

Fried foods hold a universal appeal, bringing crispy textures and savory flavors to dining tables everywhere. While regional tastes and culinary traditions vary widely, the demand for fried delights transcends borders. For commercial kitchens, understanding global frying trends is vital to staying competitive and catering to diverse palates. The commercial frying world is rapidly evolving...

Oceania’s culinary identity is a mosaic of diverse cultures, each contributing unique flavors and traditions. Comprised of thousands of islands in the Pacific Ocean, the region’s many fried foods reflect a rich heritage. With options from Hawaii to French Polynesia, the fried dishes of Oceania captivate diners and offer commercial kitchens opportunities to stand out....

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...