Saving money and helping the environment




Good Oil Management

Frying Chips
  Keeps you legally and environmentally compliant, safe from harm and saves you money  
  Good Oil Management  
  Get 30% more frying out of your vegetable oil  
  Responsible used oil disposal  

  Good Oil Management  
Vegetable oil is not a cheap commodity. At around £18 - £22 for a 20 litre drum, and with caterers using between 20L and 100L per week, the costs of this key item are important to control.
At Uptown Oil we receive used cooking oil from over a thousand catering venues across London and the South East. One thing we've noticed is the best looking used oil comes from the most popular venues. When we enquired further what we found was that these caterers follow simple principles and procedures that both saved them money and prolonged the use of their cooking oil by up to 30%. This main aspect of these quality steps was simply to to remove food debris from the oil overnight or when it was not in use.
Food debris continues to cook even when it has been immersed in hot oil for a long time. This cooking process carbonises the food which accelerates the damage cooking does to the oil. By removing food debris, oil stays in a better condition for longer - often for several more days.

Simple steps to get 30% more frying out of your vegetable oil

  1. Strain the oil and clean the fryer    
Vegetable oil is damaged by cooking causing it to darken and to slowly become bitter. This is a natural process caused by the breakdown of oil during cooking. This breaking down of the oil can be substantially reduced by removing food debris from the fryer after it has finished being used.
  • Switch off the fryer as soon as cooking has ended
  • Drain the oil through a metal sieve into the oil drum beneath the fryer. Extreme care should be taken when straining the hot oil into the receiving bucket. This should only be done with a fryer properly equipped for this purpose (most are).
  • Discard the solid food debris
  • Let the oil cool where it is in the metal bucket
  • Clean food debris out of the fryer paying close attention to the cold spot beneath the element - this food debris is the main cause of oil damage.
  • Deep cleaning can be achieved by filling the fryer with water and turning up to high heat until the water boils. Remember to dry the fryer with paper towels before refilling with oil.
  2. Recharge the fryer with the strained oil    
  • Refill the fryer with the cool strained oil from the receiving bucket.
  • Add a little fresh oil to bring the volume back up to the top
  3. Replace the oil as necessary  
  • Oil should still be routinely changed but using this simple guide can, be used up to 30% longer
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Responsible used oil disposal


Disposing of used cooking oil is an important part of good oil management. Disposal of cooking oil down sinks or the foul sewer should be avoided as it can cause blockages and provides vermin with food.

Inappropriate disposal to surface water drains pollutes water courses and can damage vegetation and wildlife. These types of oil disposal are sometimes referred to as 'Fly-Tipping' and are an illegal activity.
  Used cooking oil should be collected by an authorised collector. An authorised collector will be registered with the Environment Agency as a waste carrier and will have evidence of his registration. You should ask for proof.  
  All licensed Waste Carriers will issue you with a Waste Transfer Note. This is your proof to the Environment Agency that you have complied with approved disposal laws  
If you have any doubts you should contact your local office of the Environment Agency.
Uptown Oil holds Waste Carrier Licence No. EAN/932928/CB.
Recommended Disposal of UCO
1) Used oil is best recycled in its original container - 20L cans and 20L polythene box cartons are standard. Uptown Oil recycles these metals and plastics as well as the used oil.
We are happy however to supply 60L lidlock containers to any customers that have limited storage and produce a lot of waste oil.
2) Waste oil should be decanted from any water, (the lower phase level) which should be rejected. Water in the used oil causes recycling problems.
3) As much as possible, food solids and white grease solids should be excluded where possible and binned.
4) Used oil for collection should never be hot. It must always have been cooled for several hours or overnight. This prevents our drivers from having to handle potentially dangerous hot oil.
5) Always recycle your used oil with a licensed recycled biodiesel manufacturer. Try not to promote the dangerous and illegal activities of  Waste-Oil-Middle-Men and Energy Raiders as they can operate illegally, immorally and are more interested in making a few fast bucks than safeguarding the environment. Using the services of these firms can leave you unprotected and facing fines from the Environment Agency.
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