Restaurant Grease Pickup That Shows Up, Free, Across California and Washington

Nothing. The service is free, and it is free for a reason worth understanding: we are paid for the oil, not by you. Used cooking oil is a recovered commodity with real value once it is collected and rendered, so the collection, the container, the route, and the documentation are all covered on our side. There is no setup fee, no monthly charge, no fuel surcharge, and no cancellation fee. The only work left on your side is pouring cooled oil into the container during the fryer change you already do.

From your real fry load, not a guess. We ask how many fryers you run, the capacity of each vat, and how often you change them, then size the bin so it is comfortably full on your pickup day rather than overflowing two days early or half empty for a month. Very few accounts land on the right size on the first estimate, which is why the resize is free. If your volume rises after a menu change, a patio opening, or a busy season, we move you up a size or add a stop at no charge.

Wherever the driver can reach it with a hose and your crew can reach it with a fryer caddy. Most kitchens put it on the dumpster pad or in the trash enclosure; some keep it just inside a back door. The practical constraints are truck access, hose reach, a level surface, and a route your staff can walk safely with hot equipment nearby. If you share an enclosure with another tenant, tell us on the first call so the bin is placed and labeled clearly for your business.

Yes, and it is usually the reason multi-unit operators call in the first place. Restaurant groups tend to inherit a different grease hauler at every address, which means a separate service agreement, a separate point of contact, and a pile of paper tickets nobody can assemble when a franchisor or an insurer asks for them. We run every location on one vendor account with one pickup history, so each restaurant keeps a cadence sized to its own fry line while the documentation rolls up in a single place your operations or facilities team can pull from.

No. A grease trap or interceptor is designed to catch incidental fats, oils, and grease from dishwashing and sink drainage. It is not designed to absorb bulk fryer oil, and pouring vats into a drain overwhelms it, causes backups, and pushes grease into the sewer. Orange County kitchens are covered by OC San Ordinance OCSD-25 (OC San's business FOG program), which prohibits food service establishments from discharging fats, oils, and grease to the sewer at all. Separately, California Health and Safety Code Section 114201 (CA HSC §114201, Grease Traps) governs where a grease trap or interceptor may be installed and requires that it stay accessible for servicing. Bulk fryer oil belongs in a dedicated collection container that a licensed transporter empties.

No, and confusing the two is common. Restaurant grease pickup collects clean used fryer oil, also called yellow grease, which has commodity value and gets recycled into fuel feedstock. That is why it is free. Grease trap or interceptor pumping removes brown grease, the mixed waste that settles out of your sinks and dishwashing, which has little value and is a paid disposal service. They are different waste streams, different containers, and different documentation. Most kitchens need both; only one of them is free.

Water is the main one. Rainwater in an unsealed bin, mop water poured in to save a trip, or ice dumped on top all contaminate the load and can make it worth nothing to the renderer. Heavy food debris, breading sludge, and fryer filter powder cause the same problem in smaller doses. Motor oil, hydraulic fluid, and cleaning solvents are the serious ones, because a single contaminated load can compromise an entire truck. Keep the lid closed, pour only cooled fryer oil, and tell your driver if something went in by mistake so the load can be handled correctly instead of quietly rejected.

The Inedible Kitchen Grease program is run by the California Department of Food and Agriculture (CDFA's rendering program), whose Meat, Poultry and Egg Safety branch regulates the collection, transport, and rendering of inedible kitchen grease statewide. Your restaurant does not need a license. The company that hauls your oil does, and confirming that is genuinely your responsibility as the generator. In California a CDFA-registered transporter performs the pickup and each collection is documented on a compliant manifest showing volume, date, origin, and the licensed renderer that received the load. CDFA sets a two-year minimum for keeping those records; our own policy is to keep two years of your history available in your dashboard.

It leaves your site on a licensed transporter and is delivered to a licensed renderer, where it is cleaned and processed into yellow grease, the commodity feedstock sold into the biofuel and agricultural markets. From there most of it becomes biodiesel or renewable diesel. The U.S. Department of Energy notes that fats, oils, and greases are the most common renewable diesel feedstocks and that renewable diesel reduces carbon intensity on average by 65 percent compared with petroleum diesel (DOE's renewable diesel data). Your manifest names the receiving renderer on every load, so the destination is documented rather than asserted.

No. Service is month to month, always. There is no contract, no minimum volume, no cancellation fee, and no container removal fee. If we are not earning your business, you can walk away anytime. That keeps the pressure on us to show up, every pickup. Request your free pickup and see for yourself.

A real person owns your route, not a call center. If we ever fall short, call us and we make it right with a priority stop, not a voicemail black hole. And because there is no contract, we have to keep earning your business every month. That is the accountability most kitchens have never had from a grease hauler.

Nothing. Your team pours cooled fryer oil into the container during the normal oil-change routine, and that is the end of their involvement. Your driver pumps the container in place, cleans the area, and the digital manifest emails itself to your inbox. No lifting, no hauling, no paperwork. Get your free container and let your crew stay on the line.

Call us. A real person answers, 24/7, and overflow calls are dispatched as priority stops ahead of scheduled route work. Then we fix the cause: if your restaurant is producing more oil than your cadence assumed, we adjust your pickup frequency or container size at no charge so it does not happen again. Request your free pickup and we will size the schedule to how much you actually fry.

Fast, and no. Call or send the form and a real person calls you back the same business day to confirm your schedule. Your free bin arrives before your first pickup, which lands within 3 to 5 business days. Switching from another hauler takes one phone call, and with no contract on our side, you are never trading one lock-in for another.