If you’ve been following us for a while, you’re well aware of our used cooking oil service, where we collect your waste vegetable oil for recycling purposes. However, if the cooks in your establishment can tell you one thing, fryer oil can be a volatile factor in the kitchen, and when you add transportation into the equation, it greatly increases the risk of burns. Fortunately, we have some tips for safely transporting used cooking oil from the fryer to the collection container.
Let the Oil Cool Before Transporting
The cooking oil in fryers typically reaches levels of 350°F to 375°F. Train your kitchen staff to let the oil cool either in the fryer before emptying or in a mobile container before transporting. Small obstacles can cause spillage of the mobile container, which can lead to dangerous slipping conditions and serious burns.
Encourage Staff to Partner Up
Teach your kitchen staff to use the buddy system when transporting oil. Restaurants with heavy oil output can tire staff members, increasing the risk of injury. Even if a team member believes they can handle the weight of the oil alone, encourage them to bring a partner, as it will decrease the risk of spills when dumping the oil into the collection bin.
Check the Collection Bin Level
Post a reminder to check the level of the collection bin before dumping the used cooking oil. Adding oil to a bin that has reached its maximum capacity can cause overflow, leading to dangerous slipping hazards. Though if the bin is reaching maximum capacity on multiple occasions, inform your grease trap service team and adjust the frequency of your scheduled pickups.
Keep the Collection Bin and Surrounding Area Clean
To prevent staff members from slipping or tripping over obstacles, keep the ground around the collection bin clean, and if outside, ensure you salt the ground in winter. Also, if your staff notices the oil is slowly draining into the bin, it could be the result of a clogged grate. If not cleaned regularly, the bin’s grate can become overwhelmed by solids, leading to inefficient filtering. Instruct your staff on how to scrape debris off the top grate to reduce the risks of clogs and splashing.
Providing your staff with tips for safely transporting used cooking oil from the fryer to the collection bin minimizes the risk of serious injuries. Additionally, it’s important your collection bin is emptied regularly. With Food Grease Trapper’s waste vegetable oil (WVO) program, we’ll help you set up a collection schedule that suits your needs. If you would like to sell your used cooking oil or schedule a pickup, contact us today.
