Restaurants & food businesses
Used Cooking
Oil Collection
A collection plan for your kitchen’s used fryer oil. Discuss storage, pickup frequency, and the volume your business produces.
Service overview
Give used oil a clear collection route.
Keep used cooking oil separate from other waste streams and arrange collection before storage becomes a problem. All In Sanitation works with restaurants and commercial kitchens on practical collection arrangements.
Collection scheduling
Discuss regular pickups or a specific collection need. Your oil volume and available storage help determine a workable schedule.
Storage & access
Ask about containers, placement, and access. Confirm the storage arrangement before service begins so staff know where used oil belongs.
Program details
Ask about current rebate arrangements and any related pumping services. Availability and terms should be confirmed for your operation rather than assumed.
Before you call
A few details help.
Whether you operate a restaurant, hotel kitchen, school, or another food-service facility, the collection plan starts with your volume and site conditions.
- Business name and collection address
- Approximate used-oil volume
- Current container type and storage location
- Access restrictions and desired pickup frequency
Common questions
Before we get started
Do I need a collection container?
Tell the team what you currently use for storage. Container options and placement can be discussed as part of the collection arrangement.
Is cooking-oil collection the same as grease-trap service?
No. Used fryer oil collection and grease-trap/interceptor pumping involve different waste streams. Ask about both if your kitchen needs both services.
Are rebates available?
The existing AIS program includes rebate inquiries. Ask the team to confirm current eligibility, material requirements, and terms for your business.
Tell us what you need.
Share your service address and the work required. The team will help you confirm the next step.