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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?