Continue to Site

    Go Green With Frontline's Smart Oil Management

  • Industry News June 27, 2013

    The drive for sustainability in restaurant operations has, in turn, driven the search to find the best ways of handling waste cooking oil. Selling properly prepared waste oil for the manufacture of biodiesel is one of them. Frontline International has invested heavily in the research, design, and development of its Smart Oil Management systems, which make it as easy as possible for its customers to handle, recycle, and profit from their restaurant and facility grease while contributing valuable ingredients for biodiesel that will reduce the harmful emissions associated with global warming.


    Frontline customers own their equipment and can reap the benefits of managing their own rebates on their waste oil, or “yellow grease.” The production of biodiesel is a growing market, with the U.S. looking to produce record amounts of biodiesel in the coming years. That means potential profits for foodservice operators on a commodity that was once discarded. To get the highest rebates, oil should be filtered and of good quality. Frontline equipment creates the best yellow grease yields in the industry, up to 95 percent, which can help operators earn average rebates of 15 cents to 25 cents per pound.


    In Frontline’s Smart Oil Management system, operators purchase and own their fresh oil- and waste oil-handling equipment, with no monthly leasing fees. That means they own their waste oil, too, which promotes innovative and greener business practices and also ensures every possible drop of profit.

    Smart Oil Management also helps foodservice customers monitor their fresh oil supply and extend the life of fresh oil to save money. The equipment allows operators to collect and dispose of waste oil safely and profitably; tracks and monitors oil usage data at all stores; and assures increased control and profitability.


    Smart Oil Management products from Frontline International were designed to help operators in the foodservice industry incorporate sustainability into their everyday practices—and to help increase our nation’s energy resources tomorrow by taking the right steps today.