We understand that every establishment is different and comes with a unique set of challenges. But as an equipment manufacturer, Frontline International is able to work with you and come up with a custom solution to meet your individual needs.
The following whitepapers touch on solutions we’ve provided to a handful of our customers. Each one of these customers had an interesting story and a unique challenge, and in all cases, our Smart Oil Management™ systems delivered.
When Five Guys needed a total solution for managing both waste oil and grill grease, our Smart Oil Management™ systems delivered. Other companies offered equipment solutions for collecting cooking oil from fryers, but that only addressed part of the problem. Our product design engineers worked with Five Guys to achieve vast improvements over their previous systems.
Harvard wanted a better system for managing used cooking oil to comply with the university’s spill prevention and containment program. Unlike chain restaurants, college dining establishments’ menus are different every day. There are solutions for managing used cooking oil whatever the setup, menu, or volume
Supermarkets need flexibility from their oil collection equipment partners, as store layouts can vary. When Giant Eagle needed better waste oil collection and storage solutions, our Smart Oil Management™ systems delivered. Plus, the new equipment and systems support Giant Eagle’s sustainability efforts through recycling used oil.
A burgers-and-fries chain of restaurants needed an equipment solution to efficiently manage the large quantity of cooking oil they use.
The chain is dedicated to freshness, with no freezers or microwaves in any of their locations. In initial discussions with the customer, Frontline learned the company wanted a waste oil filtering system to help maintain the fresh taste they are famous for.
A burgers-and-fries chain of restaurants throughout the south wanted to better manage cooking and waste oil while increasing employee safety, protecting the oil supply, and controlling costs.
Hot oil is not only a slip-and-fall hazard in the kitchen, but toting and pouring hot oil into a dumpster is hazardous for employees. And then there’s waste oil theft. They wanted to better manage cooking and waste oil while increasing employee safety, protecting the oil supply, and controlling costs.
The stats are impressive: 27 dining locations, 25,000 meals a day, 5 million meals each year. Also impressive? Many of those locations are served by more than a dozen Frontline International Direct-Plumbed® waste oil tanks—some in their 15th year of service.