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In 1997, founders from Minnesota Valley Engineering started developing a restaurant technology focused on automating the handling of cooking oil, which is considered one of the most hazardous tasks in the food service industry. The system allows young workers (ages 16-18) to safely pour fresh cooking oil and remove waste oil, which can reach temperatures of 300 degrees, using a simple button at the fryer. This innovation reduces the risks associated with transporting hot oil to the dumpster, significantly improving safety in restaurant operations. The speaker recalls personal experience in the industry, highlighting the commonality of this challenging task.
