Tools | Quinn Bowman
Restaurant Technologies Incorporated (RTI) offers a proprietary food oil management system that cuts nearly all of the dirty work of maintaining a deep-frying operation.
RTI’s MaxLife Total Oil Management Solution pumps fresh oil from a tank into the fryer and then pumps out used oil into a separate tank. Controls allow workers to empty or fill the tanks as needed.
MaxLife Total is designed to eliminate what RTI CEO Jeff Kiesel considers the worst job in the kitchen—handling the standard 35-pound jugs of cooking oil. Ever try hauling one up to a 400-degree fryer to replace used oil? “It is a bummer job, no doubt about it,” Kiesel says.
RTI’s founders who started out doing bulk carbon dioxide installations for soft drink machines applied lessons learned from beverage machines to food oil. This allowed them to streamline the process, eliminating difficult—and potentially dangerous—work for employees.
RTI’s monthly fee is approximately equal to the amount of money saved on labor, claims Kiesel, who adds that possible workman’s compensation claims from hot oil burns should also be weighed against the fee.
RTI’s oil management system consists of three basic steps. First truck crews deliver fresh oil to either an outdoor fill box or via a wall port to the more commonly used indoor tank, which looks exactly like a water heater. The indoor tank, which is 28 inches in diameter and 81 inches tall, can hold 1,400 pounds of fresh oil, while the outdoor version has a 973-pound capacity. Once the tanks are full, a control panel regulates when oil is pumped into the fryer via a tube. RTI also offers an oil filtration system for fryers not equipped with them. After the oil has worn out, employees use the same controls to pump waste oil into the waste tank.
Waste oil can be pumped to an RTI truck any time of the day, Kiesel says. RTI installs nozzles on the side of the restaurant to streamline the process. No restaurant employee needed.