When to Change My Deep Fryer Oil in a Restaurant
Bad fryer oil can leave food greasy, dull in color, and off in flavor. For restaurant operators, used cooking oil change frequency affects food cost,
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How to Store Used Cooking Oil Before Recycling
Frying oil becomes a safety and sanitation problem when it leaves the vat. Heat, water, food scraps, leaks, and poor placement can affect worker safety,
What Restaurants Do With Old Cooking Oil in NJ and Philadelphia
Across New Jersey and Philadelphia, restaurants collect used cooking oil, including fryer oil, after service and keep it separate from wastewater. Oil collection uses bins
Can Restaurant Staff Clean a Grease Trap, or Call a Pro?
A grease trap can become an expensive problem long before it overflows. Odors, slow drains, and kitchen backups often stem from an accumulation of fats,
When Your Restaurant Grease Trap Needs Cleaning
A grease trap protects your restaurant plumbing by capturing fats, oils, and grease before they enter the sewer line. When it fills up, the warning
What Happens When a Commercial Kitchen Grease Trap Isn’t Cleaned?
During a busy dinner service, restaurant owners must be vigilant as even a slightly slow floor drain can turn into standing wastewater near the dish