One of our key benefits is sustainability and that means packaging reduction and used cooking oil recycling. Whether you call it yellow grease, shortening, used cooking oil or used fry oil, we recycle over 90% of what we collect into advanced biodiesel. Biodiesel is a renewable energy source that can reduce carbon dioxide emissions by up to 75% compared to regular diesel - as well as reducing carbon monoxide and soot particles by double digits. Best of all it is totally renewable. The small amount of oil that cannot be turned into biodiesel gets turned into animal feed - nothing is wasted.

Feedback from all our customers is that restaurants prefer not to own this type of equipment (specifically waste oil containment systems) due to repair and maintenance liability, so Restaurant Technologies typically maintains ownership. However, we can certainly explore purchase options if they make more sense for your organization.

With the rare exception of abuse, you will never have to pay to call out a service technician or to get parts fixed or replaced – we stand behind our systems.

We have several program models to offer, and some include a rebate for used oil. Your Restaurant Technologies representative can discuss option with you.

Our program fees cover not only the capital and installation cost of the equipment, but more importantly all of the service and repair for that equipment over the whole lifetime of our relationship. With the rare exception of abuse, you will never have to pay to call out a service technician or to get parts fixed or replaced – we stand behind our systems and include the cost.

Filtering improves the color and taste profile of your oil while allowing you to remove the debris from the oil that breaks it down. With proper & consistent filtering habits you can extend the usable life of your oil ensuring that you are serving your customers fantastic fried food while using the proper amount of oil – and saving money

This depends on a few variables - What are you frying in your fryers? Is it heavily breaded or does it crumble easily?  How much food (volume) are you frying?  What size are your fryers?  For a typical restaurant that is frying a mixture of proteins and starches and has standard 50lb fryers, we would recommend filtering once a day for 5 minutes per vat.  However, if you have smaller fryers or are frying large volumes or heavily breaded items, filtering more frequently during the day may help remove the extra debris from the oil ensuring that you are always serving your customers the best fried food product.

We have the ability to carry your specific proprietary oil, given sufficient volume, like we do for our largest national partners (McDonald’s, Burger King, KFC and others). Otherwise we have either premium soy or canola high durability industry standard choices available. Let’s discuss which option is best for you in terms of bringing not only oil, but managed oil care into the equation.

Our process is simple and will require minimal involvement from you and your team. Once you have signed up for the Restaurant Technologies system, you will be introduced to your local account manager who will coordinate a site survey of your location(s) to develop a customized equipment plan to meet your needs. Depending on the different variable of each custom install (location, equipment onsite, system requirements) an install date will be scheduled. Generally all you need to do is ensure the right kind of electrical outlet is available near the tank location.

Typically the process from signature to installation takes less than a month. Our installations typically take 6-8 hours and do not impact the day to day operations of your location(s).  Post install training will be scheduled with our account manager/trainer within 24 hours of the installation to ensure that your team is immediately maximizing the value of your investment in the Restaurant Technologies system.

With the portable solution we can handle any distance from tanks to fryers – and to multiple fryers at that. With the plumbed-in solution we typically like to be less than 150 feet apart.

Regardless of how much frying oil you use, the safety benefits of not having to handle hot oil or carry jugs of fresh oil are so significant that many of our customers who use less than 5 jugs of oil a week have still seen the value of the system and installed.

Our tanks are connected to the internet and keep us informed of how much oil is left and how much waste oil has accumulated at all times. Typically when you are down to 3-5 days of inventory we will deliver new oil and pick up the used oil.

Our tanks are connected to the cloud and keep us informed of how much oil is left and how much waste oil has accumulated at all times. Typically when you are down to 3-5 days of inventory we will deliver new oil and pick up the used oil. For an average restaurant deliveries should be every 4-5 weeks, though from time to time our trucks will also make partial deliveries and pickups when in your area.

There is no capital expenditure with our equipment. Ask our Inside Sales team for more information.

We don’t clean hoods.  What we do is offer solutions to either reduce or eliminate your need to have your hoods cleaned by a 3^rd party. With AutoMist you keep your hood clean, reducing the need for an outside service to come in and disrupt your operations.

Most operators see a financial benefit of purchasing our top of the line, stainless steel baffles, wiping them down themselves when they swap our filter pads and keep that extra money in their pocket. Most find a savings not only from the company they contract out with but also from frequent hood cleanings because of the slow up of grease build up in their flues from Grease Lock.

Grease Lock captures the grease before it enters the exhaust system, reducing the grease particles emitting through the rooftop fan. The necessity of rooftop containment systems is virtually eliminated. This can result in cost savings while potentially extending the life of the roof itself.

Grease Lock filters capture the grease before entering the exhaust system. This greatly reduces the contaminants that enter the exhaust hood, duct work, fans and roofs, helping to reduce the risk of a catastrophic fire.

Many commercial kitchens clean their baffle filters nightly or weekly. With Grease Lock filters, the metal baffle filters need to be cleaned only once a month.

Grease Lock filters are all natural. The filter media is carbon-neutral and will break down in the landfill along with the internal support frame.​