Restaurant operators using deep-fat fryers face a tough decision every day: Should they keep the oil in the vats or replace it? If you act too soon, you lose money from a food-cost standpoint. Wait too long to replace the oil, however, and off-tasting fare may cause your restaurant’s reputation to suffer.
Shortening is by far the most expensive component in a frying program after food costs. While it’s normal to try to use oil as long as possible, “discarding oil too soon can b