Efficient, Safe Fry Oil Management
Technology keeps hotel F&B staff from having to go the extra mile.
“They call it the ‘Green Mile’ at one resort—the ‘mile’ they walk to dispose of oil,” says Mike Foster, director of national accounts at Restaurant Technologies—referring to a property still doing manual oil management. “They have built workarounds to existing situations instead of solving them. They’ve created a transport process to dispose oil into buckets, lift them onto a cart, and push the cart through the property.”
It is, Foster says, a system rife with opportunities for problems, such as back strains and dangerous oil spills resulting in other injuries.
Designed with hotel customers in mind, Restaurant Technologies’ oil system is especially suited to large properties where staff may have to traverse multiple floors to get from a kitchen to the disposal area. The system allows the carrying of fresh oil and waste oil in one contained unit, completely sealed for safety. In addition to its safety benefits, the technology garners a higher quality of flavor in fried foods through better filtration.
“There’s also efficiency in optimizing the life of the oil,” Foster says. “Our process enables the operator to put the oil in the filter box. It’s the same action to filter it or dispose it, meaning you’ve got a decision point; once that oil is in the filter box, you can throw it out if it’s bad or you can decide to run it back through the filter.”
Foster says the Restaurant Technologies system reduces oil usage at resorts up to 40% and in hotels up to 25%. “It’s just by having that flexibility to make a decision to move the oil up to the fryer again or out to the rendering tank,” he says. “You don’t have to go back to get new oil each time, and you don’t have to put a process together.”
For hotels implementing Restaurant Technologies’ system, Foster adds, the return on investment comes within about six weeks.
For more information, visit www.rti-inc.com.