Oil's well that ends well.
Your frying oil deserves a better ending than the sink. Joil turns it into a jiggle so you can bin your oil like a legend.
Plant-based | 100% binnable | Dangerously pokeable
Plant-based & Non-Toxic
Free Monthly Delivery
UK Commercial Kitchens Only
Weird? Yes.
Satisfying? Very.
Good for your pipes? Absolutely.
Used cooking oil is one of the biggest daily headaches for food businesses. But only 12% of UK food businesses use any formal system for managing cooking oil disposal.
- Most kitchens pour it down the drain, which is a criminal offense under Section 111 of the Water Industry Act 1991.
- Others store it in messy containers, creating hygiene risks and taking up space.
- A small percentage use grease traps, which are expensive to install and complicated to maintain.
Until now, there was no simple, affordable and legally compliant solution designed specifically for independent food businesses.
Fry Block is here to change that.
,
It's as simple as...
Heat
Keep your oil hot above 75C
At end of service, your oil is already at the right temperature. This is the perfect moment to add Fry Block. The powder needs heat to dissolve properly, so add it before you start your end-of-service clean, not after.
Sprinkle
Add Fry Block directly into the hot oil
Use the measuring scoop included in every pouch. The rule is simple - one level scoop per litre of oil. For a 10-litre fryer, that's 10 scoops. Spread it evenly across the surface.
Wait
Stir for 30 seconds then leave for 30 to 60 minutes
Stir gently until the powder dissolves. The oil may look slightly cloudy - this is completely normal and means it's working. Stop stirring and leave undisturbed. By the time you've finished cleaning your kitchen, it will be solid.
Bin
Scoop the solid block and bin it
After 30 to 60 minutes, your oil will have solidified into a firm solid block. Scoop it out with a spatula and bin it. The block is not hazardous waste and requires no special disposal. It biodegrades naturally within 30 days.
Works with every commercial frying oil...
...vegetable, sunflower, rapeseed, palm, lard, beef dripping and all blended chip shop frying oils.
(Also works with heavily used and darkened oil regardless of how many frying cycles it has been through.)
Pouring cooking oil down the drain is not just messy. It's also a criminal offense.
Section 111 of the Water Industry Act 1991 makes it illegal to discharge fat, oil or grease into the public sewer.
There is no grey area, no minimum volume and no exception for small businesses.
If your kitchen is pouring used cooking oil down the drain - it's breaking the law.
The consequences are real and increasing. Environmental Health officers across the UK are actively targeting food businesses for improper oil disposal.
The Food Safety Act 1990 requires all food premises to prevent drainage issues that could affect hygiene standards. An improvement notice can be issued on the spot and a prohibition order can close your kitchen immediately.
£100M
Annual cost to UK of sewer blockages from FOG
370,000
Sewer blockages per year caused by fat, oil and grease
12%
Of UK businesses using any formal oil disposal system
Fry Block gives your kitchen a legally compliant solution that costs less per day than a cup of coffee.
It doesn't require a grease trap, a licensed collection contract or paperwork.
It's just a plant-based powder delivered to your door every month that turns your used frying oil solid in under an hour so you can bin it cleanly and legally at the end of every service.
Slideshow
Built for independant UK food businesses...
Fish and Chip Shops
Daily frying, multiple oil changes and high volume. The Trade Pro covers up to 150 litres per month. Or use to complement your oil disposal service.
Kebabs and Takeaway Shops
Consistent frying throughout service. The Trade Starter covers up to 75 litres per month.
Pub Kitchens
Weekend roasts, chips and pub classics. Both tiers available depending on your fryer volume.
Indian and Chinese Takeaways
High volume starters and mains. The Trade Pro handles the busiest frying operations.