Burns from hot oil can be very serious. Oil takes only 6-7 minutes to heat up but can take 6-7 hours to cool down again (ie 60 times slower).
Manual emptying and filtering of fryers should be only carried out when the oil has cooled to at least 104 f.
It can be very dangerous if you would fill Cans with Hot Oil at the temperature of 312 f and directly fit locking lids or caps etc. As the oil cools down from within inside the Can, the Can will implode. Its all to do with internal and external pressure due to heat.
However there is know official guidence by anybody ie not written in a Operation Manual on how much volume you can fill a Can with Oil and what the temperature should be.
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