The
Savoy has implemented a new oil management system at its
Simpson’s-in-the-Strand restaurant that is designed to allow staff to empty and store used oil at the touch of a button.
The
Oilsense system, from waste management firm PDM Group, removes the need for any manual handling of used oil, sending it directly from a hot fryer to an external storage tank.
Remote monitoring allows PDM to plan efficient collection routes, avoiding unnecessary road miles, while all collected oil is recycled into biodiesel.
The Oilsense implementation will be extended across all the Savoy restaurants when the iconic hotel reopens in 2010 after its £100m refurbishment.
Amanda Godfrey, assistant manager of Simpson’s-in-the-Strand, said: “The main reason we opted for Oilsense was its high health and safety benefits – removing the need for used oil to be handled at any point by staff.
“The added bonus is that the oil can be filtered hot, which makes the fryers considerably easier to clean, saving even more time and allowing staff to concentrate on maintaining our high standards in food preparation and customer service.”
The move follows the implementation of PDM’s food waste recycling service at Simpson’s-in-the-Strand, which diverts all food waste away from landfill and converts it into energy.
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