It’s hard to resist the perfectly crisp, deliciously savory call of a heap of expertly cooked chicken wings or French fries, but the truth behind what happens to most used cooking oil is not nearly as appealing. When eateries face gallons upon gallons of used cooking oil, health hazards abound. At Oregon Oils, Inc., we strive to educate clients on why used cooking oil is problematic and how their business can benefit from prompt, safe disposal.
Risks Of Long-Term Exposure To Used Cooking Oil
Every restaurant wants to earn a profit, and that means learning to utilize products as efficiently as possible. That often translates into reusing cooking oil to stretch each batch, but studies show that squeezing in a few extra orders of mozzarella sticks or pushing your existing fryer oil through another dinner rush could have disastrous results.
Deep-fat frying requires high temperatures. Those soaring temps initiate a series of complex chemical reactions, changing the very makeup of cooking oil. Reheat that oil excessively, and you not only end up with off-flavors that affect the quality of your food, you also degrade the oil itself, a process that can lead to everything from diabetes to hypertension to vascular inflammation. Some studies even suggest a link between used oil and degenerative diseases such as Parkinson’s and Alzheimer’s.
Reheated Cooking Oil And Cellular Changes
When researchers at the University of Illinois at Urbana-Champaign conducted a study around “thermally abused frying oil,” they discovered a link between oil that had undergone repeated reheating and breast cancer growth in laboratory mice. Two groups of mice were injected with tumor cells, then fed a diet of either fresh or reheated soybean oil. The mice fed the reheated oil showed a tumor growth rate four times that of the other group.
Though one study is far from conclusive, the results seem to indicate that exposing diners to reused cooking oil could harm your business on several levels. Not only will the food taste off, but you could be putting your guests at risk of long-term, serious health problems. Luckily, it’s easy to make changes to your in-house protocols and kitchen practices to minimize these hazards and deliver meals that are good for your customers’ palates and their well-being.
Finding A Safer Alternative: Minimizing Used Cooking Oil Health Hazards
The best way to improve your oil is to change it out regularly and avoid stretching each batch beyond its prime. This includes vegetable oils as well as other fat sources popular in commercial cooking. Oregon Oils, Inc., not only accepts typical cooking oil sourced from fryers, we also recycle other oils, fat and grease. Whether you’re faced with an unsightly can of bacon grease following a busy Sunday brunch or need somewhere to put peanut and sunflower oil when they’ve exceeded their lifespan, we can help.
We’ll collect your tired, used-up oil, distill it and turn it into biodiesel fuel That fuel can then be used by a wide range of vehicles in other industries, easing the stress on our environment and reliance on petrol and other fossil-derived fuels. At the same time, selling your used cooking oil ensures your food always tastes fresh, and you’ll get a monetary return on your investment. Not only are you protecting your clients, but you’re also protecting your bottom line.
Timely Disposal With Oregon Oil, Inc.
The health risks of old cooking oil are just the tip of the iceberg. The longer used grease sits, the more likely it is to clog your grease traps and lead to costly, noxious backups. It all adds up to a potentially gargantuan mess. Avoid the pitfalls of hanging on to used cooking oil and contact Oregon Oils, Inc., to learn more about your options for biodiesel recycling. Our incredible customer care team can’t wait to fill you in.