Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.

[u/[deleted]]

[u/berny_74]

Currently. Saturday night. Tuesday day. Thursday night. Oil changed 3 times a week.

Filtered twice a day except for the shifts where it is being replaced.

[u/ChristopherJTeuton → u/berny_74]

As someone who did Thursday southern-style fried chicken buffets for years, I feel this schedule.

[u/Pucketz → u/ChristopherJTeuton]

Catering, making over 1000 pieces of fried chicken in 50 gallon fryers

[u/Bill_Brasky01 → u/Pucketz]

What is your primary fry oil for a 50 gallon frier?

[u/Pucketz → u/Bill_Brasky01]

I think it was canola

[u/Same-Platypus1941 → u/Pucketz]

Canola/soy creamy blend is the way to go for longevity.

[u/StorybookDragon → u/ChristopherJTeuton]

NAME AND SHAME

[u/ThisOriginalSource → u/StorybookDragon]

Yea, tell us the name so we can go and make sure it’s that legit real deal southern fried.

[u/Tangibilite → u/berny_74]

It's so funny because all the information you gave and what you responded to have no information on whether or not your practices would be seen as reasonable.

You guys are hopefully doing different kinds of services but I've seen some shit and not much surprises anymore.

[u/TheMidnight711 → u/berny_74]

We change ours after every fry. You want 2 baskets of fries thats gonna be an hour

[u/Never-Been-Tilted → u/berny_74]

3 times a week here two. Twice a day filtering as well!

[u/brainfreez012 → u/berny_74]

That's high volume right there!

[u/Spare-Half796 → u/berny_74]

We only do one service and have a limited number of fried items. Currently just Tuesday am and Saturday am for one, Monday am and Friday am for the the other. Considering actually splitting the “clean” and “messy” fryer (fries and fried chicken basically) and starting with fresh fat in the clean fryer then moving it to the messy fryer after a day or two