It’ll add up quick. You figure even smaller restaurants that don’t fry much tend to have at least 2 fryers holding at least 5 gallons a piece. Last place I worked had 4. Change the oil at least once a week, and you’re filling a 55 gallon drum in 3 weeks.
And any place doing a lot of frying has more or bigger fryers and is changing the oil more often. So you’re filling up multiple drums in a week.
$.25/gallon seems low to me. Don’t recall what we were getting but it was more than that. I wonder if they were getting a lower price cause it was under the table.
