A commercial deep fryer is a vital piece of restaurant equipment in any kitchen. But as anyone who has worked in a commercial kitchen knows, they can also be high maintenance when it comes to cleaning. Changing the heating oil is a constant chore, especially in higher volume establishments, and while dirty oil means you’re using your fryer a lot, it also means it’s time to change out the oil.
Transporting hot deep fryer oil is probably not a very popular task for your kitchen staff. Even more importantly, it can be a dangerous job. The potential for skin burns is very high, and that’s a hazard and an expense you can ill afford.
The highest risk for injury doesn’t occur when emptying your fryer or transporting the oil to the waste oil container. The highest risk is actually dumping the oil in the container, because that’s when a spill is most likely to occur. A standard oil transporter is easy to fill, and provided it has casters like the one pictured above, is easy to move. But lifting one full of oil and dumping it out safely can be very difficult.
The Shortening Shuttle® is nice because, unlike a regular oil transporter, it’s easy to fill and move. But the best part about the Shuttle® is how easy it is to empty into a standard 55-gallon waste oil container. The top of the Shuttle® hooks onto the container, allowing your staff to lift the far end and easily dump the oil out. All in all it’s a pretty well designed product, with convenience and safety in mind.
Assuming you use the deep fryer in your commercial kitchen pretty regularly, the investment in a safe transporter for spent heating oil is definitely worth it. After all, one trip to the emergency room for burns is definitely more expensive than a lifetime of using the Shortening Shuttle®.