Proper handling of commercial kitchen fryer pouring is essential to ensure safety and maintain a clean working environment. When disposing of used oil or cleaning the fryer, it is crucial to follow a few key steps. First, allow the oil to cool down to a safe temperature to avoid burns or accidents. Next, use a designated container to collect the used oil, ensuring it is heat-resistant and leak-proof. Carefully pour the oil into the container, being cautious not to spill or splash. Once the container is 75% full, contact American Bio Source and schedule service. Regularly clean the fryer to prevent the buildup of grease and debris, promoting food quality and reducing fire hazards. By following these guidelines, kitchen staff can efficiently and safely handle fryer pouring, maintaining a hygienic and secure cooking environment.

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Solutions for Used Fryer Cooking Oil: A Guide for Restaurant Owners and Operators