We have a cajun restaurant in Michigan.
We have a fryer for meat & fish and a fryer for fries and all the other things like okra, hushpuppies ect.
Our fryer is on all day 6 days a week from 9am to 10pm.
We have to change our oil about ever 4 days.
What is the best oil to use? We use the Creamy Shortening but with it up close to 40 bucks a box and 2 boxes pure fryer it is cutting into us pretty hard. When I ran a doughnut shop we used solid lard to fry with. Would that be okay in a quick serve restaurant?
Any suggestions as to get the cost down and save my oil.
I do skim it 3 times and a day and filter all the sludge out at least once a day. But even in the fries fryer the oil gets brown real fast oh and we keep it at 350.