What is the leading cause of oil loss?

The leading cause of oil loss being attributed to improper filtering is based on the understanding that effective filtration is essential for maintaining the integrity and quality of oil used in cooking. When oil is not properly filtered, contaminants and food particles can accumulate, leading to degradation of the oil quality. This degradation often results in the oil needing to be replaced more frequently, thus increasing the overall loss of oil in the kitchen.

While alternative factors such as improper storage, overfilling, and evaporation can also contribute to oil losses, they do not have the same direct impact on the oil's usability and life span as improper filtering does. By focusing on proper filtering, the operational efficiency is enhanced, and oil can be maintained longer, ultimately reducing waste and improving cost-effectiveness in a restaurant environment.