1. Purpose
This manual outlines the procedures for monitoring oil tank levels, responding to alarms, and managing notifications to prevent tank overfill (venting). It also defines the escalation process and responsibilities of restaurant staff.
2. Alarm Activation & Initial Response
- When the oil level in the tank rises above the Preset Tank Level, the system will:
- Activate a red warning light and an audible buzzer.
- Record the date and time of the alarm.
- Restaurant staff must immediately respond to prevent a venting situation.
- Venting liability and associated costs will be the responsibility of the restaurant.
3. Notification System
- The system sends automated email alerts at the following tank levels:
- 70% – Initial warning
- 80% – Escalation warning
- 90% – Critical alert (Service call will be dispatched)
- Each brand/location can designate up to 5 contacts for notifications.
- Notifications follow an escalation process, copying more senior roles as levels increase.
4. Critical Alarm (90% Tank Level) – Mandatory Actions
- Acknowledge the alarm immediately.
- Stop all oil transfers to the holding tank.
- A service call will be automatically dispatched.
- Any unscheduled pickup costs will be charged to the location/client.
5. Responsibilities
| Role | Responsibility |
| Restaurant Staff | Respond to alarms, stop oil transfer, prevent venting |
| Management Contacts | Receive and act on escalation notifications |
| Service Provider | Dispatch emergency pickup at 90% level |
6. Additional Notes
- Failure to respond may result in venting, additional fees, and operational disruptions.
- Ensure contact lists are updated to maintain proper notification flow.
