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Re: Jockeying for a sticky note post
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Most folks also (with a few exceptions) tend to stay away from the hydrogenated oil used at fast food restaurants, as it has the consistency of Lard/Crisco at room temperature and is very hard to work with.
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I just finished a load of oil from a fast food place that titrated at 18 KOH. Two stage process with 1.5ml per liter acid and an 8 hour mix got the titration down to 3. 38 gallons of WVO yielded 34 gallons of BD. The oil was very clean and smelled good, just high FFA. I will continue to use this supplier since he also offered free lunch once a week as payment for services.
I have looked into lots and lots of oil dumpsters, barrels and vaults and have never seen crisco at room temps. AS far as hard to work with, I do not understand at all. You need to heat the oil to 130 degrees to process it, so heat it and process it. [img]/ubbthreads/images/graemlins/shrug.gif[/img]
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97 F250 CC PS Tymar intake, 3" downpipe, 4" exhaust, turbo muffler installed backwards, 299,000 miles, running B100 when possible. "NEW 90 F450
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