Having the right fryer in a commercial kitchen can mean the difference between crispy and tender French fries or serving a soggy order. However, as valuable as these machines are to the bottom line, not all operators know how to select the right fryer for their specific menus, volumes, or overall challenges.
Pitco understands this and has made it easier to select the right commercial fryer for each unique operational requirement. With their new fryer selector tool, foodservice operators can quickly find out which fryer features and benefits will work for their foodservice operation.
In the United States, fried food is king, but why is it so popular? What is it about fried comfort foods that make them so alluring? There are a few factors at play, although the exact appeal can vary from one person to the next.
First, there's the variety of sensations that occur when one first bites into a fried dish. There's a signature crunch from the batter, followed by a wave of delicious fat, and finally, the flavor of the food itself. With such a diverse assortment of experiences happening in rapid succession, fried food is much more dynamic than other types of dishes.
Second, there's the comfort factor. When people are stressed or upset, there's nothing better than digging into delicious foods. Plus, many kids love fried foods like chicken nuggets or fish sticks, so there's a bit of nostalgia at play as we become adults. Even if someone is biting into a piece of fried chicken at a new restaurant, it can bring them back to their childhood.
Finally, there's just pure satisfaction happening when dishes are fried to perfection. Everyone knows the experience of biting into a soggy or bland fried dish. But, when the food is prepared just right, eating it becomes more than a way to get a full stomach. It's an experience filled with pleasure.
Knowing that fried food is popular is one thing. Ensuring consistency and quality between fried dishes is another. When choosing a commercial fryer, an operator has to know that the machine will be able to hold the right temperature and not get overwhelmed too quickly. Considering that most fried foods are cooked from frozen, it's easy for a fryer to cool down after several rounds of orders.
Unfortunately, if a fryer does get backlogged or overloaded, it can take a while to bring the oil back up to the correct temperature. Plus, if workers don't stay up-to-date on filtering and cleaning the oil, dishes can taste demonstrably worse as time goes on.
Another point that operators have to consider when selecting a commercial fryer is how well it will pay off as an investment. Fried menu items are often the most profitable, so buying a model that can meet all their needs can lead to better sales and more satisfied customers.
Fortunately, Pitco goes above and beyond, providing operators with a handy product selector tool to make it easier to find the best model for a foodservice operation.
The tool itself is remarkably easy to use. First, an operator selects the types of fried food they make the most (i.e., fries or wings). Then, they put in their output level (low, medium, or high). Based on this information (and a few other details), Pitco can curate a list of fryers to meet those demands.
Pitco also offers smart fryers that handle tasks like oil filtration and cleaning so operators can reuse their oil more often and increase profitability. Plus, automating these steps helps ensure consistency throughout the day since workers can't accidentally forget to clean or filter the oil.
Overall, the fryer selector tool takes a complex problem and streamlines a solution. Any operator with a robust fried food menu should take advantage and see how well a Pitco fryer can deliver superb results.
Once you use the Pitco Product Selector, we encourage you to schedule some time with our Jaymark corporate chef to build out your menu.