“We estimate that employees spend at least 15 fewer minutes on kitchen cleaning at the end of each day. This can get them home to their families faster, but it also saves us about $150 to $200 per week in labor costs at each location.”

“Safety is the biggest value we see with RT. Having an enclosed system eliminates the risk of dealing with hot grease – the temperature alone is an issue for burns – but not handling the oil manually also eliminates risk of slips and falls in the kitchen.”

“Like every owner/operator using a manual process, I’ve seen injuries directly related to oil disposal—burns, slips, falls. We hauled used grease in buckets, still hot out of the fryer, to 55 gallon barrels out the back door of the restaurant for the grease guy. It was a big mess and created a lot of liability.”

“Comparing our two restaurants, cost wise we’re definitely using less oil in the location with the filtration monitoring system.”

“Best commercial oil system. No more messy pot filtration process, no more risky hot oil manipulation. Saving tons of money avoiding 5 gallon oil jugs and storage space. Easy, clean, every time without hassle.”