The breaded chicken boom shows no signs of slowing down. Fast-casual concepts built around fried chicken are expanding across the country, and established brands are adding chicken offerings to capture market share. But here's what many operators discover too late: frying high-sediment, breaded chicken requires equipment designed specifically for that challenge. Standard fryers that handle other proteins just fine can become liability risks when faced with the constant sediment production of ...| Pitco | The World's Most Reliable Commercial Fryer Company
Running out of usable fryer oil faster than expected? It’s more common than you think, and often, it’s not the oil’s fault. Many operators chalk it up to heavy use or aging equipment, but the real cause usually lies in the food you’re frying and how foodservice businesses manage the oil. With fryer oil prices on the rise, proper oil management is no longer optional. It’s a key part of keeping food quality high and costs under control. Here’s what commercial kitchens need to know a...| Pitco | The World's Most Reliable Commercial Fryer Company
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