Cooking Oil for Restaurants
Source soybean, sunflower, mustard, and specialty cooking oils from Fortune, Saffola, and other top brands at institutional pricing.
Cooking Oil — Your Kitchen's Biggest Consumable
Cooking oil is typically the highest-volume consumable in a restaurant kitchen. A busy restaurant uses 100-300 litres of oil per month, making it one of the largest recurring costs. Choosing the right oil for each cooking method and managing oil usage efficiently can significantly impact your food cost.
Types of Cooking Oil for Restaurants
Soybean Oil: The most widely used restaurant oil in India due to its neutral flavour, high smoke point (230°C), and competitive pricing. Fortune Soybean Oil dominates the institutional market. Best for deep frying, general cooking, and sauteing.
Sunflower Oil: Lighter than soybean, preferred in health-conscious kitchens. Higher priced but produces lighter, less greasy food. Popular in South Indian restaurants and modern cafés.
Mustard Oil: Essential for Bengali, Eastern Indian, and some North Indian cuisines. Strong flavour, pungent aroma. Used for pickles, fish curry, and certain regional dishes. Not suitable for deep frying at high volumes.
Rice Bran Oil: Growing in popularity for its health benefits and high smoke point. Oryzanol content makes it one of the healthiest options for commercial frying.
Managing Oil Costs
Oil accounts for 5-10% of food cost in fry-heavy restaurants. Use TPC test strips to monitor oil quality — FSSAI mandates discarding oil above 25% Total Polar Compounds. Oil filtration machines can extend oil life by 40-50%, saving ₹5,000-15,000/month for a busy kitchen.