The present technical specification defines the quality requirements to used cooking oil from kitchen, its storage, handling and transportation.
1. Definition: The term 'used kitchen fats' means a mixture of oils and fats from restaurant kitchens. These fats are wastes that are generated as a result of the culinary activities of restaurants. One part consists of fat from fryers for frying and grilling. Frying fats in professional fryers are specially selected fractions of palm oil with a high boiling point and excellent antioxidant properties, in which fish, breaded meats, meats, potatoes, seafood and more are fried. For this reason, used fryer fats are a mixture of vegetable oils and animal fats left over from the frying process. There may also be fat from fryers loaded with rapeseed, sunflower, soy or other type of frying oil.
2. Selection: When mixing and selecting fats from kitchens, mixing with other waste fats is not allowed. Does not allow the presence of other waste from restaurants - towels, bones, bakery products and more.
3. Purpose: The used fats from kitchens are intended only for technical purposes -production of biofuels. The use of oils and their products for food purposes is not allowed.
4. Technical requirements:
Used kitchen fats must meet the following requirements:
