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	<title>Restaurant Equipment &#187; fryer guidelines</title>
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		<title>Maintaining your restaurant equipment</title>
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		<pubDate>Sat, 04 Feb 2012 05:29:28 +0000</pubDate>
		<dc:creator>True-Restaurant-Equipment</dc:creator>
				<category><![CDATA[Deep Fryer]]></category>
		<category><![CDATA[Restaurant Equipment]]></category>
		<category><![CDATA[fryer guidelines]]></category>
		<category><![CDATA[cleaning procedures]]></category>
		<category><![CDATA[maintenance]]></category>
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		<description><![CDATA[We&#8217;ve covered quite a few topics regarding deep fryers and how to get the most out of your fryer oil and friend foods, however there is still one area that needs to be covered and is really the foundation of everything we&#8217;ve talked about so far. To truly increase the life span of your oil [...]]]></description>
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