Kitchens we collect from
A chip shop range and a cafe fryer are not the same problem. Different volumes, different containers, different access, different paperwork pressure. Find the one that matches your kitchen.
Takeaways
Takeaways fry harder than almost anything else on the high street, and they do it in the least space.
Usual containers: 25L, 60L What we do for takeawaysFish and chip shops
A frying range is a different problem to a fryer: more oil, changed more often, and far too heavy to lift.
Usual containers: 240L, IBC What we do for fish and chip shopsRestaurants
Inspections, audits and paperwork requests come with the territory in a restaurant.
Usual containers: 60L, 240L What we do for restaurantsCafes
Cafes are the kitchens most often told they are too small to bother with.
Usual containers: 25L, 60L What we do for cafesPubs
Pub kitchens swing hard between a quiet Tuesday and a bank holiday weekend.
Usual containers: 60L, 240L What we do for pubsCaterers and food producers
Production kitchens and event caterers generate oil in bulk and in bursts.
Usual containers: 240L, IBC What we do for caterers and food producersDark kitchens
Delivery-only kitchens have no shop front, no walk-in customers and often no waste arrangement of their own.
Usual containers: 60L, 240L What we do for dark kitchensMobile caterers and street food
A trailer or a van has no back door for a collector to call at.
Usual containers: 25L, 60L What we do for mobile caterers and street foodCommunity kitchens and clubs
Kitchens that cook for a hall rather than a till: community centres, sports and social clubs, and volunteer-run catering.
Usual containers: 25L, 60L What we do for community kitchens and clubsNot on the list?
We collect from any business producing used cooking oil, and the 9 above are simply the ones we see most. Hotels, sports clubs, farm shops, places of worship with a catering kitchen, garden centres and members' clubs are all normal customers. Send your postcode and roughly what you get through in a week, and we will tell you what fits.
You will notice we do not have a page for every cuisine. A curry house, a pizzeria and a burger bar have the same oil problem as any other restaurant, so splitting them up would give you three pages saying one thing. What actually changes the answer is how many fryers you run and when you are open, which is how the list above is cut.
Book Your Free Collection
Tell us where you are and we'll set up your collection day. No cost, no obligation, and we typically call you back within minutes.
Prefer to talk? Call or WhatsApp us on 07716 378590 and we'll sort it out in a couple of minutes.