Managing cooking oil in commercial kitchens can be a hidden drain on profitability. Without proper filtration and maintenance, oil becomes a recurring expense that compounds quickly. Frequent oil replacements, labor-intensive manual handling, and safety hazards are common pain points.

Country club managers, executive chefs, and purchasing directors understand that exceptional culinary offerings are the cornerstone of any prestigious club. From casual morning meals to elegant evening dinners, each dish presents an opportunity to impress and satisfy members. 

The holidays are approaching, which means chefs are planning delicious menus that will delight their guests and create a memorable dining experience. And while many associate classic holiday foods turkey, ham, or green beans, incorporating fried foods into the menu not only satisfies customers but is also a part of some holiday traditions.

Having a reliable fryer is an important component of any successful restaurant or foodservice operation that's serving up our favorite crispy comfort foods. If your foodservice business is new to frying, or if you're ready to upgrade your equipment, Pitco's Electric Solstice Fryers and Gas Solstice Fryers feature groundbreaking technology that make it all possible to have consistently delicious fried foods when you need them the most. 

Let's start with a question. Why is frying oil expensive and labor-intensive?