Q&A with Jeff Yasinski, Co-owner of D&W Alternative Energy on Restaurant Grease Recycling Best Practices

Q: Jeff, thanks for taking the time to talk with us today. Many restaurant owners might not realize how important proper cooking oil handling is. Can you elaborate on why employee training in this area is so crucial?

Jeff: Absolutely, and thanks for having me. You’re right, it often gets overlooked! But the truth is, it’s a critical aspect of running a safe and efficient restaurant. The National Floor Safety Institute has some alarming statistics – over 3 million food service employees suffer slips and falls on the job each year, and a significant portion of those are related to cooking oil spills. Proper training helps your staff understand the risks and follow procedures to prevent these accidents, which keeps them healthy and productive.

Q: It sounds like those accidents can really impact a restaurant’s bottom line. Beyond employee safety, what other benefits do best practices in used cooking oil management offer to owners?

Jeff: You’re hitting on a key point. Those injuries lead to lost work time, worker’s compensation claims, and potentially higher insurance premiums. But it goes beyond that. Improper disposal of used cooking oil can wreak havoc on your plumbing. We’re talking about clogged drains, sewer backups – those are costly repairs and can even lead to temporary closure of your business. And then there’s the environmental impact. Used cooking oil can pollute waterways if not disposed of correctly, leading to fines and damage to your reputation.

Q: So, what are the essential steps involved in a proper used cooking oil recycling program?

Jeff: It’s a pretty straightforward process when you break it down. First and foremost, safety first! Always ensure the oil has cooled completely before attempting to move it. Hot oil spills are a major cause of burns. Once it’s cooled, filtering is the next step. This removes food particles and can actually extend the life of your cooking oil, saving you money. There are different filtering methods, from simple portable filters to sophisticated systems built into some fryers.

Q: You mentioned transferring the oil. That sounds like an area where things could go wrong. What’s the best approach?

Jeff: You’re right, that’s where we see a lot of spills. Using leak-proof containers is a must, and if you’re dealing with larger volumes, make sure to have multiple people involved in the transfer to avoid strain and spills. There are also some great tools available now, like oil caddies and shortening shuttles, that make the process much easier and safer. At D&W, we even offer closed systems that pump the oil directly from the fryer to the storage tank with the push of a button, minimizing the risk altogether.

Q: Let’s talk about storage. What are the options for restaurants?

Jeff: It really depends on the volume of oil you’re dealing with and your space. Indoor tanks, serviced by pipes or a caddy system, are ideal for safety and security. They keep the oil contained and protected. Outdoor bins are another option, but it’s important to choose a secure location and use a bin with sturdy locks to prevent theft or tampering. For smaller operations, there are smaller containers like Ecotubs that can be stored conveniently under counters.

Q: How does D&W Alternative Energy help restaurants manage this whole process?

Jeff: We aim to be a true partner for restaurants. We offer regular scheduled pickups, and our software actually helps us predict when your container will be full, so we can proactively schedule collection and prevent any overflow issues. And of course, we’re available 24/7 for emergencies. If a container gets overfilled or there’s a spill, we’re just a phone call away.

Q: Any final words of wisdom for restaurant owners?

Jeff: Investing in proper equipment and training is key. It might seem like an added expense, but it’s a small price to pay for the peace of mind it brings. You’ll prevent accidents, protect your employees, avoid costly repairs and fines, and demonstrate your commitment to environmental responsibility. And remember, D&W is here to support you every step of the way!