A direct-plumbed cooking-oil disposal system that links fryers in the kitchens of a Harvard University dining hall to storage tanks on its loading dock eliminates the laborious, messy and potentially hazardous work of manually dumping spent cooking oil, said Bob Leandro, director of facilities and physical plant for Harvard University Dining Services in Cambridge, Mass.“In the old days, you poured used oil into 55-gallon drums or a Dumpster and called it a day,” Leandro said.However, the ...

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