DISPOSAL OF OIL IN

FAST FOOD
RESTAURANTS

Presented by: Laura Castillo, David Guarin, Paula Gurierrez

 OBJECTIVES
General objective
Determine the
management that
company Z has with
used cooking oil, to
implement optimal
processes that allow its
reuse and/or recycling,
and avoid damage to the
environment.
 Specific objectives
● Design a technical study that provides
sufficient information on the behavior and
handling of used vegetable oil and fats, thus
allowing workers to be trained to carry out
good management systems.
● Propose a management system that allows
in a timely manner the correct treatment of
fatty waste generated in the company z.
● Identify possible strategies for the
collection of cooking oil waste,
implementing an economic feasibility
analysis for company Z.
● Carry out training for the work staff to
identify in depth the detailed
processes in the handling of residual
oils.
 weaknesses
● Inadequate logistics in the oil
collection process.
● Lack of knowledge on the part
of the staff regarding the
impacts generated by poor
handling of already used
cooking oil.
● Lack of recognition by the
franchise to improve the oil
collection process.
●
Strengths
Company Z is associated with
companies responsible for
collecting and reusing the oil.
● Existence of environmental
awareness by the company.
● Compliance with schedules
and quick response to
companies for the collection of
oil.
Opportunities
● Disposition of the company to give an
adequate management to the treatment of
the oil.
● The regulation of oil discharges which
requires proper management of the oil,
allowing a sustainable environment.
● There are some implements that allow
Matrix
better management of oil collection.
●
threats
Lack of training of workers regarding the
appropriate processes to be carried out in
SWOT
the collection of oil.
● Compliance with company regulations is
not required.
● Large amounts of oil are generated due to
the high demand for the franchise.
 Product Number Quantity Oil used per Oil per Total oil
of Units in serving (L) unit (L) consumptio
Sold Servings n per sales
unit (L)

beef burgers

8032.46 14u 0.06 0.0042 33.73

Results
French
fries
7843.06 6 pack two 0.33 2588.20

Fried chicken 657.51 18 pcs) two two 1315.02

Chicken
Burgers
405.48 6u 0.04 0.0066 2,676
Results
The table illustrated above determines
the amount of oil per portion, based
on the already known units sold,
where an approximate result of
6613.84 L of oil per year was
obtained, that is, around 1454.84
gallons of oil per year are used in the
Z1 franchise. .
Bearing in mind that the
percentage of absorption would
roughly be 12%, it is obtained
that the final value of oil used
per year in the Z1 franchise is
1280.26 gallons per year.
Therefore, it is expected
that at least 80% of this value
will be distributed in
sustainable companies that are
responsible for recycling and
reusing oil waste.