Pitco Fry Guy Focus: Introducing Sean Lozito

Growing up in a big family meant lots of cooking (and eating!) for Sean Lozito. After working in a variety of foodservice jobs, he eventually landed at Preferred Marketing Group as their Development Representative and Beverage Segment Specialist. With all that experience, Sean knows his way around a fryer. As this month’s Pitco Fry Guy, we got some insight from him, including his thoughts on fryers, on working with a variety of oils, and who’s the best home cook he’s ever encountered.

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

I’ve always loved to watch my family cook (I come from a big Italian family) and quickly developed a palate for the finer foods in life thanks to my dad who is still the best home cook I’ve ever encountered. He still, somehow, is still improving daily. His food is what inspired me to follow a similar path, but professionally.

I began my foodservice career as a teenager working at Starbucks in Sacramento, CA. After my short, year-long tenure there I moved to New England where I landed a job at the Melting Pot in Providence, RI getting my first taste of cooking in a restaurant setting. I quickly moved up to fine dining, both front and back-of-house. But the kitchen is always where I loved being the most. I had a nice career on the East Coast before spending time in Saint Louis where I had the opportunity to work directly with the professional teams and athletes in the area. I eventually moved back to California to be closer to my family and spent some time in the Sacramento fine dining scene for a number of years. Eventually, I got a job offer from this amazing company I now work for, PMG!

Where do you think the industry is headed?

I think the food and beverage industry is headed into new frontiers with the past few years proving to be so difficult. I believe it is something that will eventually make the industry stronger. And I think a lot of people have learned a lot about how to operate efficiently while still producing a great product and experience for their consumers because of it.

What is the most common question you get about fryers?

“How fast can I get one?”

Let’s talk oil. Why do you think operators think oil filtration is a waste and how will looking for the cheapest option affect them?

I have yet to meet anybody who thinks oil filtration is a waste, but perhaps the ones who do are just stuck in the past and are uncomfortable with accepting change.

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

Most consider it a lot easier to just throw something away rather than bother with the unknown possibility of simple oil management. It’s up to us to educate them.

What are the top types of oils you’d use in commercial fryers?

Peanut, Vegetable, and mixed. I suggest frying just about anything that is edible if the situation calls for it!

What are common frying mistakes that you see?

Overloading, not filtering or replacing oil in a timely manner, improper cleaning.

How would you recommend fixing those mistakes?

Through demonstrating the proper ways to operate the unit.

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

A good cook.

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

Fried enoki mushrooms.

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

1. 1. Know your target market.
   2. Make it delicious.
   3. Take care of your oil!

Ready to try those Pitco Fry Guy tips, but aren’t sure if your fryer should be repaired or replaced? Take our quick quiz to find out: