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In 1997, a group of founders from Minnesota Valley Engineering recognized the need for innovation in the food service industry, particularly in handling cooking oil, which is considered one of the most unsafe tasks in restaurants. They aimed to automate this labor-intensive job to improve safety, especially for young workers aged 16 to 18 who deal with hot oil, often at temperatures around 300 degrees. The automation allows staff to manage oil handling by simply pushing a button at the fryer, eliminating the risks associated with manually pouring and transporting hot oil. This solution significantly enhances workplace safety in food service settings.
