Frequently Asked Questions for Restaurant Operations Fresh Cooking Oil Delivery, Automated Cooking Oil Filtration, Used Cooking Oil Removal, Disposal, and Recycling

Total Oil Management

There’s no upfront capital cost and no unexpected service charges – we stand behind our system and we include everything. Without having to worry about your fryer oil you and your staff can get back to what matters: delivering the food and dining experience your customers crave.

It really comes down to a full automation process. By taking the employee out of the process we are removing the risks of handling hot oil, lifting heavy JIBs (Jugs in Box) of oil, and automating the process of oil removal; you are taking out the common risk factors that affect kitchen staff and kitchen safety. 60% of Workers' Compensation claims in kitchens are related to oil - whether burns or slips and falls.

T.O.M. (Total Oil Management) is a intelligent remote oil management system, which is our system installed in your kitchens plus the customer portal that gives you the power to know what is going on in your kitchen. All our systems are connected up to the cloud via wireless connectors. In the customer portal you can view when oil is being dumped, track oil usage, view an executive overview into managing oil consumption and understanding your kitchen from all angles.

Yes. To ensure our equipment meets all food safety standards, it is certified by NSF to ANSI/NSF Standard 4. To ensure that it meets all other safety requirements, the various components of the system (pumps, tanks, etc.) are certified to the appropriate UL standard for their function.

The oil we deliver is supplied by the leading companies in food oil production, names with which you will be very familiar. It is often the exact same oil that is sold in JIBs (Jugs in Boxes). In order to maintain compliance to the national standards of the Food Safety Modernization Act (FSMA), all RTI depots are registered with the U.S. Food and Drug Administration (FDA). In addition, to ensure for our customers that all the oil we deliver is safe and of high quality, all RTI depots are audited annually by a certified third-party food safety auditor to ensure that they comply with our rigorous HACCP (Hazard Analysis and Critical Control Point) program. We serve many of the largest and most prominent corporate global food service operators in the nation and it is the rigor of our Quality & Food Safety program that allows us to meet the demanding requirements of those organizations.

Our tanks are 28” in diameter. There are two of them. They do not need to be next to the fryer or even next to each other. Typically we are able to find space in even the smallest restaurants – especially as space is freed up from storing 5-10 JIBs of oil in the back room. Where space is really at a premium we have been very inventive, using basements and other locations. If there is still no space we have an outdoor solution. Over 90% of our systems have been installed in existing buildings and have found space.

Our Restaurant Technologies installation team will provide a quick overview of the system components when installed and then a professional trainer will follow-up with a full training for your staff. All our training is done by our own expert staff.  And if you ever need additional training, due to customer turnover or new equipment, our team is available to retrain to ensure your staff is maximizing the value of the Restaurant Technologies system.

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.

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.

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.

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.

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.

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

None of our oils contain trans fats.

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.

AutoMist

The AutoMist system eliminates the need to perform manual cleaning on the entire commercial ventilation system. Restaurant Technologies technicians are training to perform inspections in accordance with NFPA 96.

The restaurant operator is still required to remove and clean the filters, as well as areas considered to be outside the ventilation system. The filters should be cleaned when the AutoMist system is not scheduled to spray. A sticker indicating spray times is applied to the hood at the time of installation.

There is no regulation requiring the system to run. Compliance to NFPA-96 requires only that the ventilation system be inspected for cleanliness at a defined frequency, and that it be cleaned if found dirty.
Restaurant Technologies will inspect the system at the required frequency to ensure compliance. During those inspections, if it is found that the system had not been operating consistently since the prior inspection, Restaurant Technologies will correct the issue so that daily cleaning resumes.

NFPA 96 requires that the owner is presented a report that specifies areas that were inaccessible or not cleaned. NFPA 96 also requires that all areas not cleaned must be reported to the AHJ. Restaurant Technologies will provide the reports, per NFPA requirements.

The system currently is not supervised or capable of doing any off-site reporting. The service and inspection cycle consistent with NFPA 96 does ensure that there is no long-term system shutdown.
Typically, the system can catch up and clean the hood successfully after being re-activated because the build-up period was limited.
If the system cannot catch up to standards, Restaurant Technologies technicians will use a combination of system activations and manual cleaning to eliminate build-up.