The longevity of cooking oil in commercial fryers depends on several factors, including the type of oil used, frying temperature, and how well it is maintained. Typically, most commercial fryers can keep cooking oil in use for several days to a week before it needs to be replaced. Regular filtering and removal of food debris can extend its life. However, as cooking oil breaks down over time due to exposure to high temperatures and repeated use, it may eventually develop off-flavors, darker colors, and reduced frying performance. To ensure food quality and safety, it’s essential for commercial kitchens to monitor and replace cooking oil as needed, following recommended guidelines and best practices for oil maintenance and disposal.

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