Grease Pickup That Moves With Your Food Truck

Food trucks in California are subject to the same grease disposal regulations as brick-and-mortar restaurants. The CDFA Inedible Kitchen Grease program cdfa.ca.gov/ahfss/MPES/Rendering/ requires licensed transporters and compliant manifests per CCR Title 3 Section 1180 for every used cooking oil pickup. California Health and Safety Code Section 114201 leginfo.legislature.ca.gov/faces/codes_displaySection.xhtml?lawCode=HSC&sectionNum=114201 requires proper grease trap maintenance for all food facilities, including mobile operations. At the county level, your commissary kitchen must comply with LA County FOG cleanla.lacounty.gov/fog/ or OC San FOG permit requirements ocsan.gov/ocsan-permits/businessfog/ depending on location. Violations start at $1,000 per offense regardless of whether the oil originated from a truck or a restaurant.

Yes. We offer event-site and lot-location pickups in addition to standard commissary service. Provide us with 48 hours notice including the event address, your expected oil volume, and your preferred pickup window, and we coordinate a driver to meet you on site. For operators who work regular weekly lots — such as a Tuesday lunch spot in Irvine or a Friday night location in Long Beach — we integrate those locations into your standard pickup rotation. On-site pickups generate the same CDFA-compliant manifests as commissary pickups, so your documentation is consistent regardless of where the oil was collected.

Most commissary kitchens in LA County and Orange County are required to hold a FOG permit because they are classified as food service establishments generating fats, oils, and grease. In LA County, the FOG program cleanla.lacounty.gov/fog/ requires interceptor maintenance, cleaning logs, and disposal documentation. In Orange County, OC San ocsan.gov/ocsan-permits/businessfog/ administers a separate permit with inspection requirements. As a food truck tenant, you may be required by your commissary lease to provide proof of CDFA-compliant grease disposal, maintain individual manifests, and contribute to the shared grease infrastructure compliance. Our per-operator tracking and tenant-level documentation satisfy these lease requirements.

A food truck with one or two fryers running a standard lunch or dinner service typically produces 15 to 30 gallons of used cooking oil per week. Heavy frying operations — fried chicken, fish and chips, funnel cakes, churros — can produce 40 to 60 gallons per week. Event days spike output dramatically: a three-day festival can generate 30 to 50 gallons from a single truck. We size your container and pickup frequency based on your actual production rather than industry averages.

We provide containers from 20 gallons to 65 gallons for food truck and mobile kitchen operators — significantly smaller than the 100-to-300-gallon containers used by restaurants. The most common size for a single food truck at a commissary is 35 gallons, which handles one to two weeks of output for a standard frying operation. For commissary kitchens hosting multiple trucks, we provide shared containers up to 150 gallons with per-operator volume tracking. All containers include locking lids to prevent contamination and unauthorized dumping. Equipment is provided, maintained, and replaced at no cost.

Contact us and we relocate your container to the new commissary within five business days at no charge. If you are adding a lot location rather than switching commissaries, we add that location to your pickup rotation — our driver will service both your commissary and your regular lot on a schedule that matches your production at each site. We coordinate with both the old and new commissary management to ensure there is no gap in service during the transition. All historical compliance records transfer automatically to your updated account.