Pitco Fry Guy Focus: Introducing Rob Fairhurst

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

After spending many hours of baking with my Nan producing egg custard, fruit pies, and many more dishes I decided to attend catering college and make it my career of choice.

I absolutely love working with the Pitco fryers, They’re reliable and quality, high performance with many benefits to the caterer.

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

Well, it must be Fish and Chips – nothing like it fresh from the fryer with mushy peas and not forgetting the gravy!!

What is the most common question you get about fryers? 

Mainly I receive many questions on the best operating temperature to set your fryer at. I always suggest 175 degrees Celsius (347 degrees Fahrenheit) as this gives the best results for most fried foods and helps prolong the oil life.

Let’s talk oil. Why do you think operators think oil filtration is a waste? What’s the disconnect between throwing away oil constantly and the option to filter and reuse? 

Oil filtration is fundamental in preserving the oil life and producing good quality fried foods. This removes any debris and slows the colorization of the oil, therefore saving you money on a very expensive commodity – oil!

Using a good oil testing method along with filtration will ultimately deliver you savings (that will make you not want to change) your oil too soon.

What is the best piece of advice you would give someone who wants to add fried food to a menu? 

Invest in a high-quality fryer with exact temperature control and filtration to extend the oil life and ensure consistency and quality foods.

What are the most important accessories to have for fryers? 

I would always employ an oil skimmer and a spider for the removal of unwanted batter and debris during frying. And for being able to drain our famous deep fried British Fish (no fried Mars candy bars for us!)

What are common frying mistakes that you see? 

Overfilling the vat with oil, which really adds no value. And it can become hazardous when dropping in foods as the surge becomes close to the top.

Secondly, emptying bags of frozen foods, including any ice crystals and breading for example directly into the basket over the fryer!

How would you recommend fixing those mistakes? 

Fill to the correct oil level and place the basket over a tray.

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

1. 1. Regular filtration of oil – prolonging the oil life and saving money.
   2. Only cook off the required measured portions – extra costs money!
   3. Remove baskets from the vats and cover the fryers when not in use to prevent degradation of the oil.

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