Why storage matters
Good storage keeps your kitchen safe and clean, and it keeps your used oil in a condition that recyclers can use. It also makes every pickup faster, because the driver can measure and collect without waiting.
Step 1: let the oil cool
Never pour hot oil into a container. It can deform plastic, cause burns and create a fire risk. Let the oil cool in the fryer or in a metal pot before transferring it.
Step 2: strain it
Pour the oil through a mesh strainer or a filter cone to remove crumbs and food pieces. Cleaner oil is easier to recycle and keeps its value.
Step 3: use sealed containers
Use the sealed containers provided by your collector. Close the lid after each use to keep out water, dust and insects. Do not reuse containers that held chemicals or cleaning products.
Step 4: choose the right place
Keep containers in a dry, shaded area away from sinks, drains, cookers and walkways. A spot near the back door makes pickups quick and keeps the oil out of the way of your team.
What never goes in the container
Water, washing-up liquid, cleaning chemicals, motor oil, food scraps and plastic. Mixing other products into used cooking oil can make the whole batch unusable.
Spills and safety
Keep absorbent material such as sand or spill pads nearby, and clean small spills straight away to avoid slips. Train new staff on where the containers are and how to close them.
Never pour oil down the drain
Oil hardens in pipes as it cools and builds blockages over time. Collected oil is recycled instead, which is better for your building, your neighbours and the city's network.
Ready to get paid for your oil? Book a free pickup or see how it works.
