The decisions you make about your cooking oil from delivery to disposal, not only impact on cost and environmental considerations for your business, but also on the quality of product you deliver to your customers.

CLUBCO has launched a new range of cooking oils made from 100% Australian home-grown ingredients and sourced from one of the country’s largest producers.  Like all products in the CLUBCO range, their aim is to help provide customers with the highest quality products at the lowest possible prices.

The new cooking oils range include:

  • Blended Vegetable Oil – high in healthy, unsaturated fats and suitable for stir-frying, shallow-frying and sautéing. It can also be used for dipping, dressings, marinades and salsas.
  • Cottonseed Oil – a heavy-duty oil rich in healthy, unsaturated fats, particularly omega-6 fatty acids. It’s an oil that is tried and trusted by some of the largest food producers in Australia, providing a 33% longer fry time which means a reduction in monthly consumerable costs. And because less oil builds up in extractors, it has labour saving benefits as well. Cottonseed oil is ideal for sautéing, shallow-frying, deep-frying, and baking, but not for dressings, marinades or salsas.

Both oils are available in 20 litre drums for ease of use and storage.

David Borean, General Manager of CLUBCO said, “We believe in providing quality products and service at the best price, across everything we do. The launch of CLUBCO cooking oils is no exception.  We have also partnered with a leading Oil Disposal provider, who will customise a collection and recycling solution for all of our customers, at no additional charge.”

CLUBCO, the purpose-built eCommerce buying platform for the hospitality industry, continues to look for ways to help customers ‘save more in one place’ and the launch of CLUBCO premium cooking oils is a welcome addition to the product range.

Click on and explore the CLUBCO Oils range plus over 150 other specialty products.


There’s nothing worse than serving a piece of deep fried food that’s oily and soggy, which is why it is important to treat your oils correctly. Here are a few top tips to ensure you get the best out of your deep-frying oils.


The type of food you cook and the type of oil you use will impact on how often you need to filter, but depending on the size of your kitchen and if you do a lot of deep frying, you may need to filter your oils at least twice a day.


It is advised to not mix different types of food in the frying oil, to avoid the blend of different food tastes and to help the oil last longer.


When using oil in your deep fryers, it is important to remember to heat the oil slowly and to the correct temperature needed for your dish. If the oil is not hot enough, it will reach the food before the coating cooks enough to form a protective layer resulting in greasy food. If your oil becomes too hot, your food will burn from the outside and may result in not being cooked through.


Don’t overload the fryer with either oils or foods. It’s also important to remember that over time, the frying oil becomes downgraded after each use, meaning foods will absorb more oil during the frying process.