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Choosing the right cooking oil for a commercial kitchen
Compare sunflower, rapeseed, vegetable oil and blends on frying life, flavour and cost per service.
[ARTICLE DRAFT PLACEHOLDER] This is an outline. The full article is still to be written and checked.
What matters in a frying oil
Smoke point, frying life, flavour and how it suits your menu.
Sunflower, rapeseed, vegetable and blends compared
Plain-English pros and cons of each.
Making oil last longer
Filtering, temperature control and top-up habits.
Thinking about cost per service, not price per litre
Why longer-lasting oil can cost less overall.
Setting up a regular supply
Delivery frequency and pairing supply with collection.