Most fast food and restaurants get their fry oil sent in 35lb containers. Most commercial fryers hold about 40lb's each. On average fast food chains have 4-6 fryers in use. The oil, if properly filtered daily, and depending on what is fried lasts about a week (7 days). Most restaurants use an Oil caddy (long box looking thing on 2 wheels to drain their old oil and transport it to a receptacle bin located out back of the restaurant. AS far as who pick that oil up varied from state to state and city to city. In some city's, the public works department picks up the oil for recycling (those that run their buses and trucks on bio-deisel. Others there are waste companies that pick it up for recycling. Some mom and pop restaurants have local people that make their own bio-deisel pick up their used oil.Cooking oil question?
Many of the fast food and restaurants dispose there used oil by hiring a company that specifically picks up oil and fats. These companies, in some areas known as rendering products will haul the oils back to a plant where many of these oils are combined cooked and filtered and then further processed and sold as ingredients for many products, some of these are soaps and cosmetics.
Also more recently with higher oil prices, there are some who will pick up the oil, filter it and either heat or run a special automobile engine with it.
The answer depends on the size of the fryer and how many they use.
Most restaurants will have separate fryers for seafood,chicken,fries,breads. Most small fryers take about 52# or 7 +1/2 gallons oil.
They empty there oil into vats or tanks provided by companies that process used oil. They charge the restaurants for the rental on the tank and for picking it up. Then they process it out and charge for the new product..
where I work we use around 5000 litres per week.. A truck comes and pumps out the old oil which is located in huge drums and is recycled to make things such as make up, moisturisers, pet food and even the truck runs on recycled oil..
No comments:
Post a Comment