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Cooking oil moves through a commercial kitchen every day, but it is easy to overlook just how much work goes into managing it. Fresh oil has to be stored and transferred to fryers. Oil needs to be filtered and maintained during use. Once it reaches the end of its useful life, staff need a safe way to remove it, transport it, store it, and eventually have it collected. When those steps are handled separately, cooking oil can quickly become a messy and inefficient part of kitch

Used cooking oil collection should be simple. But for busy restaurants and commercial kitchens, keeping track of container levels and knowing when to schedule the next pickup can easily become another task that gets pushed aside. Phibro RenewOil makes the process easier with smart sensor technology that remotely monitors used cooking oil container levels. Instead of relying only on fixed schedules or waiting for restaurant employees to request service, remote monitoring gives