“We would have to drain and filter the oil, often while it was hot, into big stockpots that we then covered in plastic. We would then transport this oil via cart – traveling two flights down a ramp to the garage level and out the back entrance. From there, the waste oil was physically dumped into an ugly, smelly tank located outside. This process took two people to handle and was regarded as the worst job in the kitchen. It was greasy and nasty.”

“The process saves time, labor and keeps my employees safe. Employee safety is no longer a concern for us with the new system because no one can get burned. Rolling everything out of the kitchen in a self-contained system makes it easy for us. Not only is everyone safer, but the process of removing the oil is 10 times more efficient than what was done before. We are spending less time cleaning the fryers. And as we continue to incorporate new technology in our kitchen, we have also found that this electronic system helps get rid of repetitiveness and adds efficiency. This all provides a great deal of labor savings, but even after just a few months we are seeing cost savings, too. In fact, we estimate we will save $6,000 to $8,000 per year in cooking oil costs. With prices for standard goods and food products going up year after year, this is something we welcome.”