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In 1997, a group of founders from Minnesota Valley Engineering initiated a project to improve the restaurant industry by automating the handling of cooking oil, a notoriously unsafe and labor-intensive task. The automation system allows restaurant workers, often young and inexperienced, to safely manage hot oil—typically around 300 degrees—by simply pressing a button at the fryer. This eliminates the risks associated with manually pouring in fresh oil and disposing of waste oil, which can be hazardous. This innovation not only enhances safety but also streamlines operations in food service environments.
