Hi, About to start construction on a new space and really want to add a dedicated fryer that uses lard only for a couple specific dishes (I'll have another fryer using peanut oil). Does anyone have experience regularly using lard in a large commercial fryer and are there any tips I should know or drawbacks? The smoke point of lard is 370-380 and I'll be steadily cooking at 350 so with that in mind anyone have an idea of how long I can use a batch of lard? Will filtration systems still work on lard (assuming it gets filtered hot and still in liquid form)? I appreciate any comments or suggestions.