Savoy installs oil management system to protect staff
The Savoy has implemented a new oil management system at its Simpson's-in-the-Strand restaurant that is designed to allow staff to empty and store used oil at the touch of a button.
The Oilsense system, from waste management firm PDM Group, removes the need for any manual handling of used oil, sending it directly from a hot fryer to an external storage tank.
Remote monitoring allows PDM to plan efficient collection routes, avoiding unnecessary road miles, while all collected oil is recycled into biodiesel.
The Oilsense implementation will be extended across all the Savoy restaurants when the iconic hotel reopens in 2010 after its £100m refurbishment.
"The added bonus is that the oil can be filtered hot, which makes the fryers considerably easier to clean, saving even more time and allowing staff to concentrate on maintaining our high standards in food preparation and customer service."
The move follows the implementation of PDM's food waste recycling service at Simpson's-in-the-Strand, which diverts all food waste away from landfill and converts it into energy.
Savoy to turn leftover food into electricity >>
Savoy general manager plays down sale rumours >>
Gordon Ramsay appoints Stuart Gillies to oversee relaunch of the Savoy Grill >>
McDonald's food waste helps power buildings across the UK >>
Restaurants' used chip fat could be re-used for road building >>
By Daniel Thomas
E-mail your comments to Caterer News here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Caterersearch.com jobs
Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs
|