Safe, Clean, Data-Driven
We develop used cooking oil solutions that improve safety, cleanliness and provide data driven insight regarding oil management and utilization.
Handling UCO is one of the most dangerous and disliked jobs in the kitchen.
SAFE
Improved Safety. Minimized Risk.
The handling and transferring of UCO is one of the most dangerous and disliked jobs in the kitchen. According to a recent study in March of 2015 by Hart Research Associates, 79% of fast-food workers surveyed said they suffered burns on the job in the past year. Of those, 58% reported that they were burned multiple times. Creating a safer working environment by limiting the handling of hot oil can reduce the risk of burns, slips and falls, ultimately lowering the costs of workman’s compensation claims.
Protect Employees: Limit exposure to burns associated with changing out oil.
Reduce Risk: Protect employees and your business by reducing the risk associated with handling hot oil, e.g. burns, slips and falls.
Save Money: Limit the cost of workman’s compensation claims and improve backdoor security.
The SmartTank eliminates the challenges of outdoor grease bins.
CLEAN
Improved Customer Perception.
Outdoor bins exposed to the elements are at increased risk of overflow, creating an unappealing environment near your restaurant. The odor and eyesore of messy outdoor bins can create an unfavorable consumer perception, negatively impacting your business. Outdoor bins also reduce oil yield while creating an easy target for UCO thieves. The SmartTank eliminates these challenges by offering a clean, concealed in-door alternative.
Protect Your Oil: Outdoor bins exposed to the elements are at increased risk of overflow, yield less oil and are easy targets for thieves.
Improve Sanitation: The smell and appearance of messy outdoor bins creates negative customer perceptions.
Cut Costs: Maintaining bins and corrals is expensive and time consuming.
Because you can’t manage what you don’t measure, eLMS provides actionable data.
DATA-DRIVEN
Improved Safety. Minimized Risk.
The handling and transferring of UCO is one of the most dangerous and disliked jobs in the kitchen. According to a recent study in March of 2015 by Hart Research Associates, 79% of fast-food workers surveyed said they suffered burns on the job in the past year. Of those, 58% reported that they were burned multiple times. Creating a safer working environment by limiting the handling of hot oil can reduce the risk of burns, slips and falls, ultimately lowering the costs of workman’s compensation claims.
Protect Employees: Limit exposure to burns associated with changing out oil.
Reduce Risk: Protect employees and your business by reducing the risk associated with handling hot oil, e.g. burns, slips and falls.
Save Money: Limit the cost of workman’s compensation claims and improve backdoor security.
