KFC Franchise Owner

"Our restaurants are cleaner and free of the messes caused by shortening spills - our employees are happier and love the RTI system."

Russ Warder
Franchise Owner

Cleanliness — Clean, from the kitchen to the curb

Foodservice organizations spend a lot of time ensuring the cleanliness of customer-facing areas of the business, but a healthy environment requires that the back of the house and external areas be just as clean and modernized.

An automated oil management solution eliminates the need for a dirty, smelly rendering tank, and all the unpleasant odors and pests that come with it.

It also eliminates the possibility of spills and oil trails to and from the rendering tank or the trash and decreases the time employees spend cleaning in the kitchen area and outside of the restaurant where oil is disposed. Having a clean interior and exterior not only improves worker safety but proves to customers that cleanliness is a priority. RTI makes cooking oil disposal quick, easy, and clean.

Are you still doing things the old way? Reduce Fats, Oils, and Grease (FOG) run-off, all while increasing quality, consistency, and safety.

Removing incidental used cooking oil run-off from your city's public works system is more than just good business. FOG issues can lead to health concerns, lingering odors, unwanted creatures and critters, and cost the community millions annually in repairs. No matter how you dispose of your oil, if you or your employees have to handle potentially scalding hot oil, roll it on an open cart to a remote collection bin, and manually pour the waste oil into a container, you will have run-off, even as small as a splash on the lid of the container. Rain and elements can carry those fats, oils, and greases into the public sewage system, which can harden and constrict the city's infrastructure drains, and slowly becoming a problem for your community.


FOG Disposal

New FOG disposal laws and local regulations may impact your restaurant more in the years to come

Include any substance such as a used vegetable cooking oil or animal product that is used in, or is a byproduct of, the cooking, deep frying or food preparation process, and that turns or may turn viscous or solidifies with a change in temperature or other conditions.

Uncontrolled and/or inadequately controlled discharges of Fats, Oils, and Grease (FOG) into municipal sanitary sewage systems has caused a significant number of raw sewage overflows resulting in public health risks and negative impacts to waterways. The U.S. Environmental Protection Agency (EPA) developed two rules to address this problem:

The SSO Rule (Sanitary Sewer Overflow)
CMOM Rule (Capacity, Management Operations and Maintenance of Sewers)
Both of these rules require municipalities to establish regulations, rules and procedures to control FOG disposal requirements and enforcement of FOG regulations. The EPA's Report to Congress on combined sewer overflows (CSOs) and sanitary sewer overflows (SSOs) identified that "grease from restaurants and other industrial sources are the most common cause (47%) of reported sewage blockages." Grease and Oils, in particular, are the most problematic because they solidify, reduce conveyance capacity, and block proper sewage flow. Controlling FOG discharges will help publicly owned treatment works (POTWs) prevent or lower the risks of blockages that impact sewage overflows, which cause public health issues and can impact water quality issues. Controlling FOG discharges from Food Service Establishments (FSEs) is an essential element to prevent sewage overflows, blockages, and reduce costs for all municipalities.

What is the source of FOG at Food Service Establishments?

Fats, Oils, and Grease captured on-site are generally classified into two broad categories: yellow grease and grease waste. Yellow grease is derived from used cooking oil and waste greases are separated and collected at the point of use by the food service establishment.

The annual production of collected and uncollected grease that enters the sewage treatment plants today are significant and ranges from 800/lbs. to 17,000/lbs. per year/per restaurant.

Our Intelligent Oil Management process is a closed-loop system, which means that you can remove the risk to your employees, and eliminate accidental or incidental FOG run-off and spills. All these may lead to costly fines, compliance issues, and community health concerns. Even with a rendering process in place, oil run-off adds up, causing issues to your customers and the community you serve.