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The versatility of chicken is the secret to success.

The World Economic Forum estimates that roughly 50 billion chickens went

to dinner in 2018 and didn’t come back

Alyson Zaborowski posted: "Everyone likes chicken. Bloomberg calls it the only meat everyone agrees on. The world is on pace to consume 133 million tons of poultry in 2022, so it’s not going away anytime soon. And yet the USDA, the OECD and other organizations that track such thing"

- Henny Penny

Record high inflation, rising food, labour, and utility costs along with ongoing staffing shortages are leading many restaurant operators to wonder if a recession is looming.

Could what lies ahead be worse than what they faced during the pandemic?

Commercial fryers, sometimes referred to as chicken fryers, are one of the most common pieces of kitchen equipment in food service.

And for good reason, too.

It’s no surprise that many operators struggle with how to maintain food quality in a restaurant. A lot of it comes down to your fryer oil!

In the restaurant industry, we call a 35 lb. container of bulk cooking oil a “jug-in-box” or “JIB” for short. Not surprisingly, just like everything else restaurants are paying more for these days, JIBs have increased in price too.

How much? Depending on what type of cooking oil you purchase, a JIB will now run you as much as four times what you paid in 2019. So, today you’ll pay between $40 and $100 for a JIB of cooking oil and that’s wholesale pricing.

Increasing costs associated with fry oil and inflation in general are important reasons to make sure you’re prioritizing keeping your commercial fryer in tiptop condition. Doing so will not only ensure you continue to dish up quality menu items that delight your customers, but it will also help manage costs and prioritize profits.

To help, I’ve identified three tips that will keep your commercial deep fryer operating in peak condition.