When a wildfire base camp spins up, the mobile kitchen feeding 1,200 firefighters starts producing waste grease and used cooking oil on day one — and the vendor you lined up for your restaurant accounts is usually not equipped to handle it. Fire camp grease removal...
Yes, you can switch used cooking oil collection companies — and for most Southern Oregon restaurants it takes about two weeks and one piece of paperwork. The steps are: read your current agreement for its term and notice window, send written cancellation inside that...
The fastest way to size a used cooking oil container is to look at your fresh oil invoices: a commercial kitchen sends roughly as much oil to waste as it buys. Purchase 35 gallons of fryer oil a week, plan on about 35 gallons of waste oil a week — and choose a...
If your used cooking oil container is emptier than your fryer log says it should be, you are probably being robbed. Grease theft is a real and growing problem for Southern Oregon kitchens: waste vegetable oil is a traded commodity, and unsecured outdoor bins behind...
A grease trap that is backing up grease onto your kitchen floor during a dinner rush is an emergency — it can shut down service, fail you on an inspection, and damage your plumbing within hours. If that is happening right now, stop putting water down the affected...
If your kitchen is still paying to haul away used fryer oil — or worse, pouring it into drums that leak and overflow out back — you are spending money on something a recycler will collect for free. Across Southern Oregon, restaurants can sign up for a no-cost used...
"How much does it cost to clean a commercial grease trap?" is the question every Southern Oregon restaurant owner wants answered before they pick up the phone — and the honest answer is that price depends on a handful of measurable factors, not a single flat rate....
If a sour, rotten-egg smell is rolling out of the floor drain near your cook line, the culprit is almost always your grease trap — and it is telling you the trap is overdue for service. That odor is hydrogen sulfide gas released as trapped fats, oils, and grease (FOG)...
The grease interceptor that handled your restaurant just fine for the first five years is almost always the wrong size by year six. New menu items, an expanded prep line, a second dishwasher, a patio bar that doubled your covers — each of those changes adds load to a...
When overnight temperatures drop into the teens in Klamath Falls or single digits at higher elevations across the Cascades, the grease in a commercial trap behaves very differently than it does in a 70-degree Medford kitchen. Cold weather changes the viscosity, the...
Every gallon of used cooking oil collected from a Southern Oregon restaurant has a second life waiting in a biodiesel reactor. That golden-brown frying oil drained at the end of service is one of the cleanest, lowest-carbon feedstocks in the renewable fuel supply...