Consultant / Designer / Engineer:  DWG / DXF & CAD file library

Thousands of collaborative decisions are made in the course of any new build or renovation. The ability to rely on clash detection and digital design-to-construction workflow is essential in sustainable commercial construction. Reducing rework means reducing the waste of the energy and construction materials during the build. Restaurant Technologies wants to help make your building information modeling (BIM) projects go as smoothly as possible. That’s why Restaurant Technologies is proud to offer multiple Architecture building design files. (DWG / DXF / CAD)

Complete the form below

For access to CAD, BIM, or other engineer design files, specifications or assistance from the Restaurant Technologies Engineering and development team.

Have all your bases covered

With Total Oil Management, it’s easy to specify a closed loop cooking oil management machine for any application. Simply request the file format you need into the form below. We have Revit, CAD, BIM, or Autodesk drawing files that automatically upload the correct dimensions, power requirements, and access needs for that machine. With Total Oil Management, our system installation process can be highly customized for any facility application.

Finding new ways to lower costs

Restaurant Technologies is committed to helping you avoid costly workplace accidents. With Total Oil Management, the benefits extend beyond the automation of what is considered to be one of the most outdated and unsafe daily restaurant tasks. By eliminating the manual human element from handling hot, dangerous cooking oil, disposing of used cooking grease equip with Fryer Filtration Monitoring to measure and monitor filtration practices. Restaurant Technologies is proud to be releasing the Kitchen Innovation award-winning AutoMist;  available marketing throughout 2017.

We are experts in the management of fryer oil and provide solutions for foodservice organizations and commercial kitchens of all types and sizes. Our in-depth knowledge of these industries is the backbone of our turnkey approach. Our full suite of programs supports your objectives while providing unmatched visibility into your processes.

Whether you are consulting for fast casual, quick service, specialty, independent, government or institutional facility, our goal is to help you get the resources you need to assist with design and specification processes for new or remodel building projects. We know it’s a tricky business, but it is vital to get right. Our kitchen service solutions are designed to decrease the costs, hazards, and inconvenience while improving food quality and consistency, cleanliness, safety, and accessibility.

HyVee
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Managing oil effectively is vital in our business because it affects cleanliness, employee safety, and operational efficiency. We can’t afford to misuse shortening because it affects the flavor, quality and consistency of our products.
Kevin Schlutz
President Central Iowa KFC Inc.
Compliance for filtration went from 43 percent to 95 percent and we have sustained a 21 percent reduction in oil usage for the past three years.
Rick Borchers
DavCo Restaurant
I recommend the system to my fellow franchisees. I do think it improves the quality of your product and it does give you the ability to hold your managers accountable and I highly recommend it based on my experience.
Brian Vaughn
Franchisee, Burger King
We started with Restaurant Technologies last May, and it has really been a great experience for us. Everyone in our company loves it.
Kevin Schlutz
President Central Iowa KFC Inc.
The results we saw from Restaurant Technologies exceeded our expectations. Thanks to them, we’ve gained optimal control over the cooking-oil handling process, benefiting our bottom line, our customers and our employees.
Jim Hannan
VP Operations, TEAM Schostak
Our old system was so messy, physically strenuous and even dangerous, that employees were cutting corners to avoid doing the work. Instead of filtering the oil, employees would add fresh oil to bad oil, overuse the oil and then dump and replace large quantities.
Tony De Salvo
Franchisee, Bar Louie