It’s never been easier to measure oil quality – and take appropriate action

Frontline International, creator of smart cooking oil management solutions for foodservice kitchens, makes it easy to put the “Q”uality back in fryer oil with the FryQ™ Oil Management System. FryQ raises cooking oil I.Q. with two unique options to put foodservice operators in the driver’s seat. The system easily reads total polar material (TPM), the most accurate measure of oil quality. FryQ helps operators maintain oil freshness and food quality, keeping customers satisfied and protecting their brand! 

FryQ™ gives operators two choices for their oil care. 

With FryQ™ Basic, the TPM wand is inserted into the fryer, where it takes a measure of oil health. Data is then shown in the FryQ wand’s built-in display window.

Advanced FryQ™ Connect is smart and automated. Information collected by the TPM wand is fully analyzed by proprietary software able to remotely trigger recommended actions displayed on the external FryQ monitor. FryQ Connect ties to the kitchen’s complete cooking oil system—boxed oil supply, fryer vats, and used oil tanks—to monitor oil quality, usage, and volume. A single FryQ Connect system is compatible with multiple fryer vats.

FryQ Connect’s display panel uses large, easy-to-understand icons that employees can learn in minutes. Icons offer suggested next steps so employees can easily maintain oil quality and freshness. The FryQ display informs employees when vat needs to be drained or fresh oil needs to be added. Employees can initiate the action, automatically, from the display panel with the press of a button.

In addition to controlling cooking oil freshness, FryQ Connect acts as a valuable data collection tool. It tracks and logs oil used and oil disposed, down to the vat and down to the minute. It coordinates with renderers for pickups, and controls the lock to make collection safe, easy, and profitable. Operators can use this data to make better-informed decisions about oil selection, equipment upgrades, and even see if a vat is in need of repairs. They’ll know precisely when oil needs changing and filters need replacing.

Total polar material of cooking oil includes monoglycerides, diglycerides, free fatty acids, aldehydes, and ketones that show up as oil is used and breaks down. Measuring the amount of these in the oil provides the most accurate picture of cooking oil’s freshness. Typically, once oil reaches a TPM rate in the range of 25% to 27%, it is time to discard the oil.

The FryQ System brings data-driven oil management to today’s foodservice kitchens.

To explore the new Frontline International website, visit www.frontlineii.com.

New frontlineii.com reflects company evolution, adds new features

Frontline International, manufacturer of equipment that makes cooking oil management easier for foodservice, has launched a brand new website. It features video, simplified navigation, and find-it-fast categories so visitors can quickly zero in on their areas of greatest interest (fresh oil, used oil, oil life monitoring, filtration, and data management). 

Of particular interest to Frontline sales reps is the new search Wizard, which makes it easy to locate specific products and information by following prompts to enter equipment type, model, or document type. The Wizard is prominently displayed in the site’s header.

For the first time, Frontline’s site now includes a full section on sister company, OilCare®, the only fully customizable cooking oil solution for foodservice operations of every type. Where Frontline exclusively focuses on engineering and manufacturing cooking oil handling equipment, OilCare® is a complementary service that builds a suite of cooking oil-related services around this equipment, including fresh oil delivery and used cooking oil collections.

“The world of Frontline International has greatly expanded since our founding more than 20 years ago,” said John Palazzo, president and CEO. “We’ve periodically updated our web presence, and this latest version reflects all that we have become to our customers. It also leaves plenty of room to add new features and resources as we continue to evolve.”

In its history, Frontline International has been awarded more than 30 patents. Products include proprietary systems for fresh oil management, data-driven software to monitor and manage oil usage remotely, and high-tech oil management solutions that give operators greater control. Frontline has been awarded three Kitchen Innovations Awards, including two in consecutive years (2012 and 2013; the most recent award came in 2022).To explore the new Frontline International website, visit www.frontlineii.com.

Requires NO separate grease bin or dumpster

FOG (fats, oils, and greases) can come from many places in a foodservice kitchen, not just the fryer vat. One source of grease that sometimes gets overlooked is the grill. No matter the origin, all FOG needs to be handled safely, efficiently, and sustainably. Frontline International designs, engineers, and manufactures total cooking oil management solutions, including options specifically for collecting grill grease and depositing it directly in a used cooking oil (UCO) tank with other FOG. There’s no need for a separate grease bin or dumpster! 

The Heated Grill Grease System allows operators to collect grill grease throughout the day, then pump it into any of Frontline International’s UCO tanks. Solids are filtered via the extra-large sediment basket, preserving the high quality of your oil while protecting the integrity of the equipment’s pump and motor.

Operation is easy: simply drain used grease into the caddy, close it, and secure the lid with the safety latch. When the caddy is plugged into a live outlet, the heating element keeps the grease in its liquid state, preventing coagulation. When the caddy is near full—or at scheduled intervals when the grill is less busy—carefully pull the caddy to the Frontline International UCO tank (or pumping station) and easily pump the waste grease into the tank.

There’s never any manual handling of grill grease, helping to improve employee safety. Less employee downtime means labor savings as well as savings on insurance and Workers’ Comp claims.

The simple system fits under grill drains and collects throughout the day. With easy collection and no separate bin or dumpster, the kitchen and grounds stay cleaner, helping to reduce health, safety, and pollution violations and fines.For more information, visit www.frontlineii.com.

Used cooking oil storage moves out of the kitchen

It’s a common misconception that used cooking oil (UCO) tanks must be positioned in the kitchen near the fryer. Not so. In fact, tanks can be positioned virtually anywhere, including outside. To further protect waterways and the broader environment, Frontline International, a leader in cooking oil management solutions, manufactures outdoor double wall containment tanks perfect for safely and securely storing UCO outside until it can be collected by a recycler.

Frontline’s double wall tanks, available in 160-gallon and 315-gallon capacities, have secondary containment (bundling) built-in to the tank with 115% secondary containment. This “tank within a tank” construction has a heavy-gauge stainless steel exterior and is insulated to withstand extreme temperatures.

The UL 142 standard for storing above-ground flammable liquids requires UCO tanks with double wall conmtainment. In addition, the National Fire Protection Association (NFPA) provides safeguards to reduce the hazards associated with the storage, handling, and use of flammable and combustible liquids. Exceeding the standard, Frontline International’s waste oil tanks with double wall containment are compliant with NFPA 30. Frontline’s double wall tanks also come with exclusive electronic locking mechanisms to discourage theft. They can only be opened remotely by the operator, or the code can be provided to an authorized UCO recycler.

When an outdoor double wall containment is paired with Frontline’s patented Direct Plumb® system, UCO is piped directly from the fryer vat to the outdoor tank via the UCO trunk line. Tanks are also compatible with pump station and mobile caddy options. Employees never have to come in contact with oil, helping to create a safer work environment with fewer burns and slip and fall accidents.

For more information, visit www.frontlineii.com.

Most operators only need to refill once a month

Frontline International, creator of smart cooking oil management solutions for foodservice kitchens, has reimagined its award-winning EZ Oil Fresh Oil Dispensing System to hold even more fresh cooking oil. The new 675 lb./90 gallon reservoir, now standard on all EZ Oil systems, holds more than 19 jibs of fresh cooking oil, allowing most operators to refill just once monthly.

The expanded capacity makes EZ Oil a truly “bulk” oil solution—while still using fresher, better-quality packaged cooking oil instead of a tank. EZ Oil’s integral pump moves oil at the touch of a button from the reservoir to awaiting fryer vats. Over and above the filled reservoir, the unit racks more plumbed boxed oil, helping to ensure the reservoir remains filled and ready.

Winner of the prestigious Kitchen Innovations Award, EZ Oil has been updated several times since its introduction more than a decade ago. This latest redesign accommodates the foodservice industry’s largest fryers, and also is ideal for kitchens with several fryers that need to be plumbed in a chain using a single, automated dispensing system.

The centerpiece of Frontline International’s Smart Oil Management™ systems, EZ Oil is the convenient, safer, and more cost-effective way to refill fryers with fresh cooking oil. Upside-down storage dispenses every drop of oil, increasing yields by up to 10%. This system can dramatically improve workplace safety, as hands and floors are kept clean and grease-free. Paired with Frontline’s automation technology, it also makes oil usage precise and less labor-intensive for consistent food quality and higher profits.

For more information, visit www.frontlineii.com.

Frontline International, global leader in the creation of smart cooking oil management solutions, has redesigned its used oil tanks to keep foodservice kitchens in better shape. And that shape is … square. The indoor world has corners everywhere, even in kitchens. With their new square shape, Frontline used oil tanks can easily tuck into corners, out of the way, taking up less room. Best of all, they store more oil in less space!

That means more critical space for other kitchen operations, greater ease of kitchen design, and more rebates on used cooking oil (UCO).

In the past two decades, rebates have soared by 500%, currently standing at approximately $2.25 USD per gallon. The average restaurant will produce at least 1500 gallons of UCO per year, for an annual return of about $3,375. Which speaks to the importance of a smart, high-quality used oil collection tank.

Frontline beta-tested its square tank in a smaller, 150-gallon format. The results were so successful, the company is going square with its entire line of UCO tanks. They’re available now.

Frontline perfected the safe, sustainable, cost-efficient lifecycle of cooking oil with the help of UCO tanks that make recycling easy, keep workers away from hot grease, and maximize the profit-potential of every gallon. These redesigned tanks carry on that tradition, just without the rounded edges. Getting cornered never felt so good!

For more information, visit www.frontlineii.com.

Will oversee total manufacturing processes, training, quality control

Frontline International, a leading maker of smart cooking oil management solutions for foodservice kitchens, welcomes Max Palazzo as its new director of manufacturing. In this role, Palazzo will oversee the entirety of the manufacturing process, including designing, implementing, and reviewing procedures and equipment, maximizing efficiencies, and innovating workflow. He will serve as the final word on quality control.

Frontline International helped create the cooking oil management category two decades ago and has continued to lead through innovation in the intelligent administering and maximizing of fresh oil, collecting and deploying real-time data to make critical oil management decisions, and sustainable, profitable collection of used cooking oil (UCO) for rendering into biofuels and other products. Frontline is the winner of three Kitchen Innovations Awards, and its technology is found on six continents.

Prior to joining Frontline, Palazzo spent six years at Proctor & Gamble, focused on product lifecycle management. He most recently served as technical engineer for P&G’s North American fabric care division.

At Frontline, Palazzo will be challenged to increase production capacity at the flagship manufacturing plant. He will also structure scalable training programs to both strengthen onboarding consistency as well as advance employee development. Leading new product development within Frontline’s best-in-class oil management category will similarly be part of Palazzo’s responsibilities.

“Throughout my career, I’ve been blessed with diverse responsibilities that touched every aspect of production. I’m excited to apply what I’ve learned to strengthen Frontline’s manufacturing and engineering operations,” said Palazzo. “By maximizing production capacity and capability, my aim is to help the company continue growth with existing and new customers.”

Palazzo earned his bachelor’s degree in mechanical engineering from Purdue University. His new position serves as a homecoming of sorts. Palazzo was previously a product design engineer for Frontline during his college years, and he now rejoins the company his father founded.

For more information, visit www.frontlineii.com.

Frontline International, a leading maker of smart cooking oil management solutions for foodservice kitchens, has promoted Zack Palazzo to director of sales and finance. Palazzo has been with the company since 2015 and most recently served as director of sales. Prior to that, he was the organization’s sales manager.

In his new role, Palazzo will manage all aspects of the company’s sales operations to ensure topline growth, oversee the overall financial health of the company, and safeguard long-term sustainable growth.

Sales responsibilities include planning and executing marketing and sales policies, setting objectives and initiatives, as well as managing key accounts and identifying new markets and strategic partners. Financial responsibilities include creating controls that manage and track expenditures, overseeing quarterly financial reports, developing departmental budgets, and providing guidance on annual expenditures.

Palazzo earned his bachelor’s degree from Purdue University in industrial technology, giving him a unique understanding of how critical technologies are the backbone of today’s foodservice kitchen; expertise further forged as he became entrenched in the business. He earned his MBA from Kent State University, fortifying real-life experience earned on the “frontlines” of foodservice finance.

“Zack has been a key member of our leadership team for nearly a decade,” said Giovanni Brienza, senior vice president. “In his new role, he will build stronger bridges between external accounting counsel and our internal finance teams. He understands our industry, company, customers, and product, and is the ideal choice to serve in this new capacity.”

“Frontline is a forward-thinking company that leads our industry, and I’m excited to be tasked with building budget tools to support our roadmap for aggressive growth,” explained Zack. “This new role enables me to stay connected to our products and customers while assuming a more active role in shaping Frontline’s financial future.”