Final answer:
The proper order of rotation for fryer oil typically involves cycling from heavy-use to lighter-use fryers and is monitored by frequent oil testing for quality and safety. Filtration and complete changes are standard practices when oil no longer meets quality standards.
Step-by-step explanation:
The proper order of rotation for fryer oil is not explicitly outlined in the provided information. However, when managing fryer oil in a food service setting, it is essential to maintain oil quality and safety. As a general practice, oil should be rotated based on its usage and the types of food items being fried. Operators should frequently test the oil for signs of deterioration, such as an increase in viscosity or the presence of off-flavors and odors. In a professional kitchen, the order may involve cycling through from heavy-use fryers to those with lighter use, to optimize the oil's lifespan while maintaining quality.
Oil testing tools or kits can assess the quality of the oil and determine whether it needs to be replaced. In addition, filtration systems are often used to extend the life of the oil by removing food particles that can hasten degradation. As for rotation, each establishment may have its own schedule, but a common method is to filter the oil daily, top-up with fresh oil as needed, and completely change the oil when it no longer passes quality tests.
Regarding the information provided, it seems to list viscosity values for various types of oils at 20 degrees Celsius, which can influence how different oils are handled and used but doesn't directly relate to fryer oil rotation procedures.