Use the Shortening Shuttle For Safe Protect Fryer Oil Transport

A commercial deep fryer is a vital piece of equipment in any restaurant kitchen. But as anyone who has worked in a commercial kitchen know, maintenance can also be high when it comes to cleaning. Changing the heating oil is an ongoing task, especially in institutions of higher volume, and when the dirty oil means that you are using your fryer too, this also means it's time to change the oil.

Transport of oil deep frying pan is probably not a very popular task for his kitchen staff. Even more important, can be a dangerous job. The potential for skin burn is very high, and this is a danger and an expense you can afford.

The greatest risk of injury does not occur when you empty the pan or move the oil to the oil container of waste. The biggest risk is actually pouring oil on the container, because that is when a stroke is more likely to occur. A carrier oil pattern is easy to fill, if it has wheels like the picture above, it is easy to move. But a complete survey of oil and dump it safely can be very difficult.

Shorten Shuttle is good because, unlike a regular carrier oil, it is easier to fill and move. But the best part about the transfer is how easy it is empty in a standard 55 gallons of oil waste containers. The top of the Shuttle hooks to the container, allowing his team to lift the extreme and just dump the oil out. All in all is a very well designed with comfort and safety in mind.

Assuming you use a frying pan in your kitchen business quite regularly, the investment in an insurance carrier oil for heating fuel is definitely worth it. After all, a trip to the emergency room for burns is definitely more expensive than a lifetime of using the bus shortening.

Gregory Scott McGuire is a regular contributor to the back burner Blog, a resource of restaurant news and trends written by employees of the Tundra Specialties, a company specializing in restaurant equipment, supplies, parts and equipment

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