Frying oil is a must-have ingredient in every commercial kitchen. After all, some of our favorite foods tend to have that crisp, golden texture. As a result, deep frying has become a popular cooking method for restaurants and foodservice operations across the globe. If we can all agree on that -- and I'm sure we do -- one of the next concepts is quality. How can an operation create high-quality fried foods that are better than the competition while keeping costs down and maximizing profits? O...
