Starting up a small wings restaurant. Deep fryer: do you turn it on/off as needed or this would give everyone cancer?
As a starting up (very very small business) I do not see how I am going to financially make it if I keep the fryer on the whole day. My main concern is that I don't want to spoil the oil or give people cancer the minute they eat their food because I reheated the oil to cook wings. On the other hand, I don't want to go broke within three months because I paid mucho electric or gas bills.
Any advice from a knowledgeable source? Any wingstop employees around here, how do I resolve this dilemma?