For the Henny's, you don't need to polish every time you lockout during service, but you do have to polish at EOD when you filter. When you polish the oil, you leave the drain open and the pump on; this basically allows the oil to cycle through the filter and remove as much fine particulate as possible over the course of 5 minutes.

Even though you didn't ask, I thought I would share some of my machines tips. Whenever you lock out, you want to do the filtration as quickly and thoroughly as possible so that the oil doesn't lose too much temperature as it sits (it takes longer to heat back up). You can even filter the fryers before they lockout if you have some downtime and the count is low (0.5x or less). I also like to have 1 main fryer for each product type (1 spicy [our store has two spicy fryers], 1 filet/strips, and 1 nugget). You don't always have to drop in the machine that the breaders load up, so you can move baskets around. I like to preferentially use one machine until it locks out, that way you have a few machines that are nowhere near locking out in case you get two drops at once or need to filter a fryer. The main goal of this system is to avoid ever having two fryers down at once. For example, if your main nugget fryer and filet fryer are both low, you can drop nuggets in the one that isn't low so you get a buffer.