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Handling hot, messy waste oil from fryers can be one of the most dangerous workplace hazards in the foodservice industry. Carrying full buckets and pouring oil creates the potential for burns, slip-and-fall accidents, and other injuries. Frontline International, the creator of Smart Oil Management systems for fresh and waste oil, offers flexible and customizable waste…

If you’ve searched for a safer, cleaner way to get both fresh and waste cooking oil to and from your fryers, you’ll find a hands-free solution in Frontline International’s cost-effective, highly efficient Smart Oil Management systems. The company offers a choice of automated, direct-plumbed systems for both fresh and waste oil, which send the oil…

Frontline International, a leader in cooking oil management solutions, offers a Flexible Filter System as part of their approach to Smart Oil Management. The company’s systems help customers manage all aspects of restaurant cooking oil for quality and profitability through equipment designed for efficient fresh and waste oil management and oil filtration — the key…

A new foodservice equipment installation in a quick-serve restaurant chain located in Kuwait was heralded by three days of collegiate-level product training and system indoctrination. The intensive training sessions were balanced by a 48-hour open house atmosphere, complete with celebratory dinners and attendance by all levels of chain employees, including operators, purchasing, customer service and…

M3 (Monitor, Measure and Manage) is an available web-based add-on system that works in concert with all of Frontline International’s waste oil management systems. M3 makes it easy to track all statistics concerning your restaurant’s waste oil data across any given time period. The system can be accessed online any time, from any computer, digital…

Timothy Berton to focus on safety, productivity and quality Frontline International, a leading provider of Smart Oil Management systems for foodservice operators, announces the hiring of Timothy Berton as the company’s production team leader. As production team leader, Berton oversees all manufacturing and production processes. His responsibilities include the safety and productivity of production employees,…

Harvard University Dining Services (HUDS) is the oldest collegiate foodservice establishment in the country, as well as one of the largest. With a staff of 650, they serve an average of 25,000 meals a day during the academic year and 5 million meals annually. And a lot of those meals involve fryers and cooking oil.…

Back in the 1950s, the founder of a burger chain set out to “wow” customers from their first bite of a burger so good that they’d say, “Now that’s a delicious burger!” His mission was to establish a restaurant with a reputation for quality and fresh taste, and, in its seven decades, the chain has…

Just like copper wire from abandoned or foreclosed homes can attract opportunistic thieves, waste oil stored in an unguarded bin outside a restaurant or even in sealed indoor or outdoor tanks can become a target for waste oil thieves.  According to a recent article in Renderer Magazine, used cooking oil’s increasing popularity in the biodiesel/biofuels…

Frontline International had a challenge. Their customer, a burgers-and-fries chain of restaurants with more than 300 locations, 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…