Fryer Oil Handling & Disposal Systems for Restaurants

Fryer Oil Management Built for Restaurant Kitchens

Restaurant kitchens that change fryer oil 2–5 times per week face real risks: hot oil burns, slip-and-fall accidents from spills, and the rising cost of cooking oil. The Shortening Shuttle® addresses all three — with a sealed, wheeled oil transport system that eliminates lifting, prevents spills, and can extend oil life by up to 50% when paired with The BOSS® filtration system.

Whether you run a full-service restaurant, QSR, or fast casual operation, every Shortening Shuttle® is made in the USA with commercial-grade aluminum construction and backed by a 1-year manufacturer's defect warranty.

Safety and Efficiency in Restaurant Oil Handling

The Shortening Shuttle® is a trusted solution for managing used cooking oil in restaurant kitchens. Designed and manufactured in the USA, it simplifies fryer oil transport and disposal while prioritizing safety and reliability.

In fast-paced kitchens, handling hot oil presents real risks. A controlled oil handling system helps reduce spills, prevent burns, and improve operational efficiency.

• Leak-resistant design helps prevent spills and slips
• Secure lids keep hot oil safely contained
• Ergonomic handling improves control and reduces strain
• Durable construction built for daily commercial use