Case Study: Hotel Zachary
Hotel Zachary, a Chicago hotel across the street from Wrigley Field, needed one cooking oil disposal system that could serve ten restaurant kitchens under one… Read More »Case Study: Hotel Zachary
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Cooking Oil Disposal
How to Boil Out a Deep Fryer: Step-by-Step for Commercial Kitchens
The Short Answer: A deep fryer boil out means draining the oil, filling the fryer with water and a fryer cleaner, then simmering it for… Read More »How to Boil Out a Deep Fryer: Step-by-Step for Commercial Kitchens
The Benefits of Using a Grease Trap in a Commercial Kitchen
The Short Answer: A grease trap keeps fats, oil, and grease (FOG) out of your pipes, which prevents backups, foul odors, and the fines that… Read More »The Benefits of Using a Grease Trap in a Commercial Kitchen
Why Are Grease Traps So Smelly? Causes and Fixes
The Short Answer: A grease trap smells because the fats, oil, and grease (FOG) and food particles trapped inside break down and release hydrogen sulfide,… Read More »Why Are Grease Traps So Smelly? Causes and Fixes
How to Calculate the Right Grease Trap Size for Your Commercial Kitchen
The Short Answer: Grease trap sizing comes down to flow rate. Measure the volume of every fixture draining into the trap, convert that number to… Read More »How to Calculate the Right Grease Trap Size for Your Commercial Kitchen
Cooking Oil Filtration: How to Extend Fryer Oil Life
The Short Answer: Cooking oil filtration removes the food particles and sediment suspended in your oil, which keeps that oil usable far longer. Filter daily… Read More »Cooking Oil Filtration: How to Extend Fryer Oil Life
Case Study: Mario’s Pizzeria & Ristorante
Mario’s Pizzeria & Ristorante, a family-run Italian restaurant in Somers, Connecticut, needed a compact, theft-resistant way to handle the used cooking oil (UCO) from its… Read More »Case Study: Mario’s Pizzeria & Ristorante
Fats, Oils & Grease (FOG): A Complete Guide for Restaurants
Fats, oils, and grease (FOG) are the greasy byproducts of cooking that clog drains, grease traps, and sewer lines when they cool and harden. Restaurants… Read More »Fats, Oils & Grease (FOG): A Complete Guide for Restaurants
How Often Should You Change Fryer Oil in a Restaurant?
The Short Answer: Most restaurants should change fryer oil every one to five days. High-volume operations frying breaded or battered items daily may need to… Read More »How Often Should You Change Fryer Oil in a Restaurant?
What Happens to Your Used Cooking Oil After Mahoney Environmental Collects It?
Have you ever wondered what happens to your used cooking oil (UCO) after Mahoney Environmental collects it from your restaurant? The journey your UCO takes… Read More »What Happens to Your Used Cooking Oil After Mahoney Environmental Collects It?
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