Just got a talking to from my boss about doing a process that gets repeated on an irregular schedule too frequently. I work in food service and we use a vat frier foroat of our hot food. With how much we cook, the oil goes bad fairly quickly, even with proper maintenance. I change the oil when the food coming out of it tastes more like bad oil than anything else, which is typically at the 10-12 day mark. My boss just told me that the last time I changed the oil I did not leave it for long enough and that it should stay in use for at least a week and a half. It was in use from April 27 to May 8. Exactly a week and a half. My boss has literally never worked with the frier (by her own admission). She sits in her office all day. I'm convinced the only reason she doesn't want me to change the oil is because she doesn't eat the food that comes out of it and this, the oil is just a bill for her.