Published by Prime Oil Recovery LLC
One of the most common questions we get from new restaurant and hotel accounts is a simple one: what size container do I actually need? Get it wrong in either direction, and it costs you — a container that's too small means overflow risk and more frequent pickups than necessary; one that's too large wastes valuable back-of-house space for no benefit.
We install containers in three sizes: 55, 150, and 300 gallons. Here's a rough guide to how they map to different kitchen types:
A few signals that it's time to size up:
Container size doesn't directly change the rate you're paid per gallon — that depends on oil quality, assessed at pickup. But an undersized container that overflows or sits too long between pickups increases the risk of contamination (dust, debris, or moisture getting in), which can lower the quality grade of your oil. Matching your container to your real volume keeps the oil in better condition until pickup, which works in your favor.
When you request a quote, tell us your kitchen type and rough fryer volume — even an estimate is enough for us to recommend a starting size. We install the container as part of setting up service, and we can always adjust the size later if your volume changes.
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