I'm a new owner/operator of a food cart and wondering about deep fryer oil maintenance and fuel savings. I serve a deep fried chicken drumstick (brinned, par-cooked by steaming, then in the fryer before being tossed in a glaze) and experimentation has shown that 375F (I'm using organic sunflower oil) gives me the best results in terms of crispness. However...I have a big slow lull during the middle of the day (2-6pm), wondering if other folks with this sort of setup just turn the temperature down and then back up if the odd order comes in to a) safe fuel, and b) keep the fryer oil longer. I was thinking of turning down to 250 or so. I have a 90,000 BTU fryer, so it can heat up pretty quickly.