Whether you are here for Fryer 101 or you want some help mastering the consistency of your own fried creation, the Pitco culinary experts are here to help. We can help you understand the science behind deep frying foods in oil, how it will effect different ingredients and why, as well as help give you some operational advice on getting a consistent product batch after batch.
Some may call it a science, some may call it art, but we know it's a combination of the two. With fried food being popular across all cuisines, deep frying knows no borders and we want to make sure your imagination is the same.
Get our tips and tricks on ingredients, operations, and more from the experts who know that Pitco will always deliver your masterpieces with quality and consistent frying performance.
Learn more about Pitco culinary experts! Each month we feature a new Pitco chef as they share their fried food adventures. Ready to talk to your local expert?
Sometimes when you talk to a professional chef for advice you never really know what you are going to get. A lot of it is based off of the specific experience they have and whether or not the have a true understanding of your type of operation. One thing we can assure you, is that you are in good hands chatting with Chef Matt McMeekin about any operation in your restaurant, especially when it comes to fryers.
Originally from New Jersey, Matt moved to Florida in 1982 and spent most of his culinary career in South Florida. After graduating South Tech Culinary Arts, he stayed in the area to master his skills and became the sous chef of the ala carte restaurant at the Woodfield Country Club. He loves the local seafood and seeing how chefs are combining different cooking styles and techniques in their menu offerings.
Matt is with Eaton Marketing that covers all of Florida for Pitco. Eaton has two state of the art locations you can visit to get some hands on time with new equipment technology and spend some time with Matt to talk about your operation. Head down the page to see him in action while he deep fries a Monte Cristo....
Take care of your oil, and it will take care of your food. Make sure you filter your oil and clean your fryer every night.
Keep temperatures in check. Don't fry food over 350˚ F, but if you do go over, only go to 375˚ F and turn it back when you are done.
Batter up! If you are using dry dredges, make sure to shake off all excess before dropping it into your fry tank. If you are using wet batters, hold the product and swing half of it back and forth until it's started to harden so you can drop the rest in without it sticking to the basket.
Some people spend their careers perfecting a staple fried food menu while others will explore new ways to create deep fried treats. Check out some of the history of some of the most common fried dishes and see a few tips on some new menu items you may have tried or want to try.
From the fried chicken sandwich wars to the protein alternatives, fried food held strong as the most popular option for diners. Long gone are the days of the beef burger reigning supreme, fried chicken has taken over.
Not only that but meatless fried foods are also on the rise. Check out the top ordered menu items of the year.
When it comes to fryers, Joe McAuley is our resident expert. He's traveled all over the globe and has worked in just about every department in our company. When you're ready to dig deep into both fried foods and the equipment that makes them, pull up a seat and listen to Joe as he shares his wisdom in Fryerside Chats with Joe McAuley.
Watch here as he discusses fries from around the world and learn more in his video series.
For all your fried food needs, there's a Pitco fryer for you. We offer a full range of fryers in different makes and models to handle whatever frying capacity you need to handle. From the new entrepreneur exploring a few fried food options, to the powerhouse operations that need to pump out food to meet heavy demand, Pitco has you covered.