Point-of-use frying oil monitoring and blending

A method for controlling delivery of edible oil from a plurality of frying oil reservoirs to a frying vat, the frying vat having a frying oil contained within the frying vat, and the plurality of frying oil reservoirs including at least a first frying oil in a first frying oil reservoir and a second frying oil in a second frying oil reservoir, each of the plurality of frying oil reservoirs capable of selectively delivering the frying oil to the frying vat,

• the method comprising:
• receiving sensing information as measured by a sensor monitoring one or more oil characteristics of the frying oil in the frying vat;
• in response to receiving the sensing information from the sensor and, based at least upon the sensing information, determining a desired oil blend of the first frying oil and the second frying oil to be added to the frying vat, and selectively delivering the desired blend of the first frying oil from the first frying oil reservoir and the second frying oil from the second frying oil reservoir to the frying vat to adjust a characteristic using the first frying oil and the second frying oil to establish a specified blend by a control system;
• wherein the control system is located on-site and shared amongst multiple frying vats, and the control system is configured to establish respective blends amongst the multiple frying vats;
• and wherein controlling delivery of the first frying oil and the second frying oil includes determining a composition of the blend in response to at least on attribute from a list including a time of day, a time of week, a time of month, a time of year, a duration since last oil replacement, a duration since last oil filtration, or a duration since a last fryer cleaning.