Pitco Fry Guy Focus: Introducing Gavin Yu

Coming from a varied background in foodservice, Middleby China Corporate Chef Gavin Yu understands frying. We got together with Chef Gavin, who we selected as this month’s Pitco Fry Guy, to learn a little more from his expertise and discover his tricks to keeping a fryer operating and producing great meals.

How did you land in foodservice? Give us some background and fun facts about yourself.

I went into the catering industry after graduating from professional culinary school. My first job was at the Ritz Carlton Hotel. As the time goes by, and after many years of working in the catering industry, I transformed from a user into a professional chef trainer. I have worked for international chain stores such as YUM and Shake Shack for over 10 years, so I understand Pitco’s standardized operations and stability of equipment.

What are the most common questions you get about fryers?

Is the temperature stable? How long will the oil last? Is there a high failure rate?

Let’s talk oil. Why do you think operators think oil filtration is a waste?

Because there will be extra costs for oil filtration, including oil filter paper and oil filter powder. That will add a working step to the SOP.

What’s the disconnect between throwing away oil constantly and the option to filter and reuse?

From an operational point of view, oil filtration can reduce the amount of oil waste, achieving the goal of reducing costs.

What are common frying mistakes that you see?

Starting to use the fryer when the oil temperature is lower, using incorrect settings, and the oil doesn’t meet the food safety requirements but is still in use.

How would you recommend fixing those mistakes?

Make sure that the oil temperature has reached the set temperature before starting to use. Also, set parameters according to the frying standards and use the oil filtration function while paying close attention to the quality of the oil.

What’s the most important accessory to have for fryers?

A heating tube, a temperature control device, and safety devices.

What’s the best advice you’d give to someone who wants to add fried food to a menu?

It’s best if the oil temperature of the fried food about to be cooked is consistent with that of the existing fried food. And if possible, avoid frying large amounts of coated flour food.

What is the best fried food you’ve ever had?

French fries, fried chicken, and fried croaker.

What are your three best pieces of advice for a restaurant trying to make more money with fried food?

1. 1. Develop standardized processes of operation,
   2. Use oil filtration regularly to ensure the quality of the oil and to reduce wasting oil.
   3. Clean and maintain the fryer regularly to improve its efficiency, extend its life, and reduce maintenance costs.

Ready to try those Pitco Fry Guy tips, but aren’t sure if which Pitco fryer would work best? Use our product selector tool to find out: