The 6 Enemies of Oil
On average, oil is the second largest item in a restaurant’s consumables budget right after proteins. With the rising cost of edible oils in mind, extending oil life should be a top priority for foodservice operators.
Fortunately, protecting your oil from the factors that degrade it is not difficult if you know what you’re fighting against.
There are six enemies that regularly endanger your oil and one simple acronym to remember them: CHAMSS.
When frying is a key part of your operation, avoiding common errors can improve your food quality and bottom line. Discover the top 6 frying mistakes and how to avoid them: https://pages.hennypenny.com/f5-campaign
Save money on expensive cooking oil with best practices from our experts! Download these free resources and watch your oil savings add up: https://pages.hennypenny.com/oil-savi...
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