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
