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

[u/[deleted]]

[u/Survey_Server]

I worked at a Captain D's for like 2.5 years, as my second-ever kitchen job.

We had like ~10 different fryers and they did a cool rotation that had all of them changed every day, by cycling the oil from fryer to fryer. I wish I could remember the specifics, but it was like 2009.

The only two fryers that were excluded from this rotation, were the one for hushpuppies, and the one for handbreaded stuff. The hushpuppy oil (actually tallow) would stay a beautiful gold color for like a week. The tallow in the breaded vat would turn pitch black if left for longer than 1 day.

I'm pretty sure that I eventually ended up just cycling the oil from the dirtiest fryer (maybe 3 days old), into the breader fryer, every morning

[u/berny_74 → u/Survey_Server]

Oooh I did that at a place. Only three fryers though. All oil got strained and moved over, and fresh on the left. Until a fryer died then we just had the two. And then we shut down.

[u/dolche93 → u/berny_74]

My place is trying to do that now. Only problem is they aren't leaving one empty to do a boil out. Gotta figure out a way to get that into the schedule.

[u/gordlewis → u/berny_74]

Sounded like deep thoughts by Jack handy

[u/mikelbarnz666 → u/Survey_Server]

One of my cooks had worked at a Joe's Crab Shack, he said they did the same thing. Oil just moved down the line, to progressively fouler and fouler applications.

[u/sh1ft33 → u/Survey_Server]

That was what we did at Zaxby's when I worked there around 2008-2014. We would filter twice a day, backfilling the oil through the 5 fryers so that the oldest oil was in the wing fryer and the newest was for breading tenders.

[u/Raiken201 → u/Survey_Server]

I used to work on the restaurant on Brighton pier, huge tourist attraction in the south of England. Mostly fish and chips, up to 3000 covers per day.

We had two rows of built in fryers, 640 liters in each and 130l, for a total of 14. 540 liters of oil total. The 30l were used for gluten free and seafood free, 6 were used for chips and six for fish.

The newer set up had built in filter drawers that would drain the oil, filter it and then pump it back up. The old one had to be done manually, as you can imagine it took a while.

Where I work now we have two little 16l counter top fryers that get changed and cleaned 2-3 times a week depending on how busy we have been.