Best Frying Oil for Restaurants — A Buyer's Comparison

Choosing the Right Frying Oil Matters

For restaurants, choosing frying oil isn't just about flavor — it affects food quality, operating costs, kitchen safety, and increasingly, customer perception. The wrong oil can increase costs by thousands of euros per year.

The Top 5 Frying Oils Compared

1. Standard Refined Sunflower Oil

The workhorse of European kitchens. Affordable, widely available, and versatile.

• Smoke point: 225°C
• Frying cycles: 8-12 before replacement
• Cost: $1,100-1,200/ton
• Taste: Neutral
• Health: Moderate — high in polyunsaturated fats (omega-6)
• Best for: General frying, budget-conscious operations

2. High-Oleic Sunflower Oil

The premium upgrade. Same neutral taste but dramatically better frying performance.

• Smoke point: 230°C+
• Frying cycles: 20-30 before replacement
• Cost: $1,300-1,450/ton
• Taste: Neutral
• Health: Good — high monounsaturated fats (like olive oil)
• Best for: High-volume frying, quality-focused restaurants

3. Palm Oil

Widely used globally but facing consumer backlash in Europe.

• Smoke point: 230°C
• Frying cycles: 15-20
• Cost: $800-950/ton
• Taste: Slightly sweet
• Health: Mixed — high in saturated fats
• Best for: Industrial food production, price-sensitive markets
• Drawback: "Palm oil free" trend in Europe reduces appeal

4. Rapeseed (Canola) Oil

Popular in Northern Europe, good all-round option.

• Smoke point: 205°C
• Frying cycles: 8-12
• Cost: $1,000-1,150/ton
• Taste: Mild, slightly nutty
• Health: Good — balanced fatty acid profile
• Best for: Light frying, sautéing, Northern European cuisine

5. Olive Oil (Refined)

Premium option for Mediterranean restaurants.

• Smoke point: 210°C (refined)
• Frying cycles: 10-15
• Cost: $3,500-5,000/ton
• Taste: Mild olive flavor
• Health: Excellent — high monounsaturated fats
• Best for: Mediterranean restaurants, premium positioning
• Drawback: Very high cost for deep frying

Comparison Table

| Oil Type | Smoke Point | Cycles | Cost/ton | Health Rating | |----------|------------|--------|----------|--------------| | Standard Sunflower | 225°C | 8-12 | $1,100-1,200 | ⭐⭐⭐ | | High-Oleic Sunflower | 230°C+ | 20-30 | $1,300-1,450 | ⭐⭐⭐⭐ | | Palm | 230°C | 15-20 | $800-950 | ⭐⭐ | | Rapeseed | 205°C | 8-12 | $1,000-1,150 | ⭐⭐⭐⭐ | | Olive (Refined) | 210°C | 10-15 | $3,500-5,000 | ⭐⭐⭐⭐⭐ |

Our Recommendation

For most European restaurants, high-oleic sunflower oil offers the best balance of performance, cost, and health benefits. Despite the higher per-ton price, the extended frying life makes it more economical than standard oils in actual use.

For operations focused on lowest cost, standard refined sunflower oil remains an excellent choice — especially when sourced at competitive wholesale prices.

What UB Market Offers for HORECA

We supply both standard and high-oleic sunflower oil in HORECA-friendly packaging:

• 5L and 10L PET bottles
• 18L containers
• IBC 1,000L containers for large operations
• Bulk delivery for chain restaurants

Need frying oil for your restaurant? Request HORECA pricing — specify your volume and we'll find the best option for your kitchen.