In the hustle and bustle of a commercial kitchen, managing used cooking oil can often be an afterthought. However, proper disposal of this common kitchen byproduct is crucial for maintaining a clean and efficient operation.
If you run a commercial kitchen, you’re likely familiar with the role of a grease trap in controlling oil and grease output. As a refresher, check out our article on how grease traps work and the difference between a grease trap and grease interceptor.
Read on for a brief guide on environmentally responsible ways to dispose of used cooking oil (sometimes referred to as UCO)—for both residential and commercial kitchens.
