Let Your Menu Dictate Your Commercial Fryer Choice

When designing a new foodservice operation or considering what type of equipment is needed for remodeling a restaurant, where should you begin? The most effective method is to start with a menu and then compare solutions that will provide operational versatility. This is the concept behind Pitco’s Solstice restaurant deep fryer line. As with most things, there’s never a one-size-fits-all fryer, and Solstice was designed with modular capabilities in mind. Offering a wide variety of commercial fryer options in both gas and electric powered units, these fryers are built to last day in and day out. There are even options available to alleviate the day-to-day rigors of cooking, cleaning, and servicing for staff.

Review Your Menu and Forecast Traffic

If you’re opening a brand new restaurant, a menu examination and traffic forecast will help you determine equipment needs. If the start of your menu is fried foods like fish and chips, fried chicken, fried seafood, or other large quantities of similar menu items, then you can look to the 18″ deep fat fryer that offers more frying space. Need a little bit more room? Add on a 14″ fryer to create a customized double deep fryer station. Putting out large quantities of fried foods? Consider a Solstice BNB holding and merchandising piece to your new custom station to extend the shelf life of your food and profits.

Save Room In Your Kitchen

Those renovating should take a look at the pain points of the deep fry station. Do you need more fry space but not a lot of room? The Solstice line has all the options. A bump up from a standard 14″ x 14″ fryer to a wide 18″ x 14″ fryer gives you an additional fry basket without taking up the extra room of an 18″ x 18″ commercial fryer. This provides 33% more cooking area while still saving space which is more important than ever before in commercial kitchens.



While some options were already mentioned, they are just the tip of the iceberg. Not only can additional fry pots be added, but also mix and match fryer sizes and add on holding and merchandising stations directly to your fryer. Once a fryer configuration has been determined, you have a variety of control options from which to choose.

Keep it basic with solid state or digital controls, or enter the worlds of automation with computer and touchscreen options as well. More advanced controls will help fry cooks manage multiple recipes, especially if they fry at varying temperatures.

Cooking in the fryer is only half the battle. When it comes to maintenance, commercial fryer oil management is the real battle. There are options of both portable or built-in filtration, as well as hookups for waste oil management systems.

While all fryers need to go through oil filtration on a regular basis, your menu will dictate exactly how often you need to filter. If large amounts of fresh breaded product are being fried, then take a closer look at how built-in filtration drawers can help with efficiency and labor.

Accessorize Your Commercial Fryer Station

Lastly, the menu will drive how to accessorize a fry station. Basket choices are important so knowing the options for a commercial fryer can make both the fry station a safer place to work and more efficient. For instance, if frying small amounts to order for a varied appetizer menu, take a look at the triple or quadruple-sized baskets. Cooking large quantities of fried products? While some bulk baskets might seem tempting, take into consideration the weight the product will have when a chef has to maneuver the basket multiple times a day. In this case, smaller, dual-sized options could be a better fit.

Solstice represents a line of high-quality fryers, so every type of operation can find a unit that meets its own set of challenges. The result? A line of the best commercial deep fryers that can accommodate different types of menu items with unique features.

Discover how Solstice and other Pitco lines can help your foodservice business succeed – visit Fry Station Central for more frying tips and tricks.

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Topics: Restaurants