Welcome to the Pitco Blog

Development Chef for Middleby UK, Rob Fairhurst, has been cooking since he was a little one in the kitchen alongside his grandma. We sat down with this Pitco Fry Guy to learn more about him, what he thinks about oil filtration, and his thoughts on that famous British side dish, mushy peas. How did you...

Latin American fried food blends the ingredients of the New World with the history of colonial Europe. The results are textures and flavors that captivate discerning palates worldwide. From the bustling streets of Mexico City to the vibrant markets of São Paulo, these deep-fried delicacies have a reputation beyond borders. In past editions of the...

Technology continues to reshape the foodservice industry, and smart kitchens are emerging as an efficiency benchmark. By connecting different aspects of a commercial kitchen to a cloud-based system, operators can optimize processes and equipment. While this is common with solutions like ventilation and refrigeration, it’s also possible to achieve with frying, and integrating Pitco Fryers with...

Running a restaurant or foodservice operations can be one of the most expensive endeavors. Not only does foodservice provide one of the lowest profit margins in all of business, but today’s operating prices continue to rise. The cost of goods and ingredients is increasing. Energy costs fluctuate at best and are consistently increasing as a...

Growing up eating a variety of foods that some would consider untraditional, chef Dale Williams has learned that no matter what’s being served, food means community. Today, as the Director of Culinary Innovation, Multi-Units at Chrane Foodservice, he’s sharing his more than 30 years of foodservice experience with his clients. We sat down with Chef...

Restaurant owners face a crucial decision when it comes to chicken wings. And it’s an age-old debate that doesn’t seem to go away. What’s better – bone-in or boneless chicken wings? The availability on a menu of either or both options can significantly impact customer satisfaction and profitability. This is why the ongoing discussion over...

Foodservice operators and managers face many problems, including economic uncertainty, supply chain costs, and labor issues. While these issues are unavoidable, careful planning can increase profits and help restaurants survive. One way to do this is by using technology and automation to assist staff, making commercial kitchens more productive and efficient.  Embracing Automation in the...

Growing up in the foodservice industry helped Andy Schlag fall in love with being in a kitchen. Today, as the Director of Culinary Innovation-General Market at Chrane Foodservice, Chef Andy gets to work directly with operators and their staff to ensure they have the best equipment. We sat down with him to learn a little...

Cherished for its crispy textures and comforting flavors, European fried food also has plenty of cultural significance. In many cases, just mentioning certain dishes conjures images of famous European capitals from London to Lisbon. Many European fried food staples have historic roots and are today favorites all across the world. So grab your Pitco Passport,...