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You will be happy to know that finding ways to recycle your used cooking oil can even earn you an extra income. However, to get to a place where you can earn rebates for your used frying oil, you need to know how to store it right, so that you do not diminish its “recyclability.”

Grease traps are also called grease interceptors, and they are indispensable tools in commercial cooking places and restaurants. In fact, it is a requirement to install one and if you do not have it, your business is not compliant.

Today, two important aspects rise to the surface regarding the companies involved in the food business - sustainability and ecology. There is no doubt that one of the biggest concerns for eateries is the disposal of old cooking oil.

When you own or manage a food business that generates pounds of used cooking oil, it is easy for plenty of that oil to find its way to the sink. However, even if only a minimal amount of the same keeps going down the sinks, it will accumulate, and eventually cause a serious clogging problem. Besides, there is no reason why you should waste it if you can sell the used frying oil for extra revenue.

The restaurant industry in California is a major employer and driver of the economy. Thus, if you are planning to go into business there, one more restaurant is just like a drop of water in the ocean, and there is a lot of cake to go around. But before you open your restaurant, you need to know all the legal requirements

The kitchen is the most hazardous space in the home, with fire, slipping, falling, and sharp object injury risks never too far away. Now, you can imagine how much more hazardous a busy commercial kitchen is, with the employees always being exposed to hundreds of hazards like used cooking oil spills.

Nothing could be more disconcerting than having strange odors seep into the kitchen, whether from the outside, the sinks or from the floor drains. Yet this is what happens when you ignore on-time grease trap service!

While the busiest time for the food service businesses is from April to September, there is still enough work to go around in the winter. As long as your kitchen runs, it will keep generating used cooking oil, and other solid waste. Besides, even during this season, there are some peak days when you serve a lot of clients. Therefore, you need to know how to manage the waste effectively during the cold months, with the tips shared in this short guide.

To ensure the success of your business, you need to know the key performance indicators, so that you can know whether you are meeting them. When you engage a restaurant facility management company, you want to know for sure that it is helping you meet your goals. You want to increase efficiency, which means keeping your restaurant business at peak performance all the time.

If you are in a business that generates used cooking oil, you need to train your employees how to handle the vegetable waste oil safely. This can prevent many freak accidents in the kitchen and personal injuries that can affect your business reputation.

For businesses that generate used cooking oil, installing a FOG (fats, oils, and grease) interceptor is a legal requirement. But installation is just the first step, since you also need to maintain the FOG trap efficiently. This means ensuring on-time emptying, proper care, timely repair, and maintenance. Most importantly, good grease trap service will keep your business moving like clockwork, make you compliant and prevent problems with the authorities.

To give you a clear picture of what happens when you contract a used cooking oil (UCO) recycling company to collect your oil, they will provide you with a clean, tight-lidded bin, that is compliant with the city ordinances for the disposal of used oil. When this bin, or bins, depending on the size of your food service business, is full, they will come collect the oil, clean the bins and leave your workplace neat.