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R e s t a u r a n t D a i l y N e w s M o n d a y, S e p t e m b e r 2 4 , 2 0 1 2 4 Inc., was the first company to intro- duce an indoor grease storage tub for restaurants which alleviated all of the safety and theft concerns associated with outside grease storage. The Envirotub offers a safer working environment for kitchen staff by being a mobile unit that can be rolled right to the fryer, allowing easy and safe dumping. Now, Envirotub, Inc. is offering a pump and filtration option to their pop- ular Envirotub. The new feature allows kitchen staff the ability to choose between filtering fryer oil for reuse or directing it to the Envirotub's By Rodney Medina, Enviro News With the many daily details involved in running a restaurant it's easy to overlook areas where dollars are liter- ally being sucked out the back door. Restaurant owners offering deep-fried fare are quickly learning the value of used fryer oil. Until recently there have been few options for fryer oil disposal. One option is the dirty outback dumpster. These outside dumpsters can be dan- gerous for kitchen staff because the hot fryer oil has to be carried through the restaurant and lifted up at least 4 feet to get it into the dumpster. Hot oil splashes or a slip can cause burns and costly workers compensation claims. These outside containers are also prime targets for grease thieves. Grease theft from outside storage con- tainers can cost a restaurant thousands of dollars each year in potential rebates. Factor in the cost of cleaning the spill that a thief may leave behind or the fines imposed by local code enforcement and the financial loss could result in the tens of thousands of dollars. Southern California-based Envirotub, onboard storage tank. As with the original product, kitchen staff can roll the Envirotub directly to the fryer. Using a five-foot wand and on-board electric pump, hot oil is easi- ly pumped out of the fryer at which point the oil can either be filtered and returned to the fryer for reuse or trans- ferred to the storage tank. The innovative and patented pump and filtration option being offered in the new Envirotub adds a new level of safety for kitchen staff to transfer, fil- ter or dispose of hot fryer oil never before seen in the foodservice industry. At only 18-inches wide by 32-inches high by 28-inches long, The Envirotub equipped with the optional pump holds 53 gallons of used fryer oil at a tem- perature of 300 degrees. The four non- marking polyurethane wheels allow for easy maneuverability and it can be stored easily under two- and three- compartment sinks. The Envirotub has proven to be a valu- able tool for restaurants, malls, hospi- tals, sports stadiums, colleges, food courts and grease pumping companies, all of which share in the revenue gained by responsible and safe grease recycling programs. For more information, go to booth #1006, call 866-777-4322 or visit www.envirotub.com ENVIROTUB BOOSTS ITS BRAND WITH NEW PUMP, FILTRATION OPTION FOR GREASE DISPOVAL Restaurant Daily News is an independent publication not affiliated with the Florida Restaurant & Lodging Show, Reed Exhibitions, or any other organization. Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Kate Seymour Senior Associate Publishers Kim Forrester Associate Publisher Lorrie Baumann Editorial Director Hayden Neeley Janet Rose Jackman Associate Editors Monica Boland Art Director Yasmine Brown Graphic Designer Ruth Haltiwanger Selene Pinuelas Traffic Managers Clarissa Alverez Lisa Amidan Lynne Hilton Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2012. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.