Top Used Cooking Oil Collection in Madison, Wisconsin Ranked

For restaurants and food service establishments in Madison, managing used cooking oil (UCO) is a critical operational and environmental responsibility. Proper collection and recycling of this liquid waste are not only mandated by local ordinances to protect the city's sewer infrastructure but also present an opportunity for potential cost recovery. By partnering with licensed third-party haulers, Madison businesses can ensure this material is safely transported and transformed into valuable biofuels, aligning with Wisconsin's waste diversion goals. This guide outlines the essential steps, regulations, and economic considerations for effective UCO management in Wisconsin's capital.

Royal Recycling Inc

4197 Reardon Rd, DeForest, WI 53532

Royal Recycling Inc is a used cooking oil collection company based in Madison, WI. The company specializes in collecting used cooking oil for recycling and proper disposal. They serve businesses in the Madison area, helping to manage cooking oil waste in an environmentally responsible way.

4.3

6 Reviews

See more providers in Madison, WI

Understanding Madison's FOG Regulations

The City of Madison has specific rules governing Fats, Oils, and Grease (FOG) to prevent sewer blockages and overflows. Food establishments are classified under a special "Restaurant Class" for sanitary sewer billing, which includes requirements for managing organic waste streams like used fryer oil ¹. The city mandates that establishments implement best management practices, which often include the installation of grease traps or interceptors and the use of documented, professional collection services for all grease and oil waste ². Proper UCO disposal is a key component of this compliance framework. Pouring oil down drains is prohibited, as it solidifies and causes costly clogs in both private plumbing and public sewer mains ^{2 3}.

The Step-by-Step Collection Process

Establishing a reliable system for oil recycling involves a few key steps, from initial handling to final pickup.

1. Proper On-Site Handling and Storage Before collection, oil must be handled correctly. Allow oil to cool completely after use, then filter it to remove food particles and sediment ⁴. Transfer the filtered oil into a dedicated, leak-proof storage container provided by your hauler. These are typically heavy-duty plastic or stainless steel drums or totes designed for this purpose ^{4 5}. Containers must have tight-fitting lids and be clearly labeled as "Used Cooking Oil" ⁶. Store them in a cool, dark place to minimize odors and spoilage, and ensure the area is clean to prevent contamination and pest issues ^{4 7}.

2. Partnering with a Licensed Hauler Madison restaurants must contract with a licensed third-party hauler for UCO collection. These providers, such as Sanimax or Grand Natural, specialize in this waste stream ^{8 9}. The hauler will supply the appropriate storage containers and establish a regular pickup schedule-typically weekly or bi-weekly-based on your establishment's volume ^{8 4}. It is crucial to verify that your provider is properly licensed to handle and transport this material in compliance with Wisconsin Department of Natural Resources regulations ¹⁰.

3. Recycling and End Use Once collected, the hauler transports the used oil to a recycling facility. In Wisconsin, landfilling used cooking oil is restricted under state waste bans, making recycling the primary destination ¹⁰. The most common end product is biodiesel, a renewable fuel ^{9 11}. This process ensures the oil is repurposed beneficially, reducing reliance on fossil fuels and completing the recycling loop in an environmentally sound manner.

Cost Structure and Potential Rebates

The economics of UCO collection in Madison can vary significantly based on your restaurant's output volume.

• For High-Volume Producers: Establishments that generate large quantities of oil-often hundreds or thousands of gallons per month-can often participate in rebate programs. Haulers may pay for the oil, as it is a feedstock for biodiesel. Rebate rates can range from $0.10 to over $0.65 per gallon, which can potentially offset all disposal costs and even provide a small revenue stream ^{8 12}.
• For Lower-Volume Establishments: Smaller restaurants or cafes that produce less oil typically pay a monthly service fee for collection. These fees cover the cost of container provision, pickup, and recycling. Industry estimates suggest fees can range from $50 to $200 or more per month, depending on pickup frequency and the amount of oil generated ^{8 12}.

When evaluating providers, it's important to understand the full fee structure and any potential for rebates based on your specific output.

Best Practices for Compliance and Safety

Beyond basic collection, adhering to best practices protects your business and the community.

• Maintain Records: Keep detailed logs of your oil collection, including pickup dates and volumes handled by your hauler. This documentation is often required to demonstrate compliance with Madison's FOG program and can be useful for tracking rebates ^{1 7}.
• Prevent Contamination: Never mix used cooking oil with other liquids, chemicals, or water. Contaminated oil has a much lower recycling value and may incur higher disposal fees or be rejected by the hauler ^{4 6}.
• Ensure Safe Handling: Train staff on safe procedures for filtering, transferring, and storing hot oil to prevent burns and slips. Ensure storage containers are kept in a secure area to avoid accidental spills or tampering ⁵.
• Plan for Emergencies: Have spill containment materials (like absorbent pads) readily available near your oil storage area. In case of a significant spill, you must follow proper reporting and cleanup procedures as outlined by local and state authorities ¹⁰.

Implementing a robust used oil management program is a clear win for Madison restaurants. It ensures regulatory compliance, supports local environmental initiatives, and can improve your bottom line through avoided costs or rebates. By choosing a reputable hauler and following established protocols, you turn a waste product into a resource.

Frequently asked questions

Sources