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Capturing exhaust heat has been bounced around and a few have even tried it... but eventually went back to coolant and 12v heat. The challenge seems to be in regulating the heat transfer to the oil. Lots of great 'free' heat but it may be too much. Wrapping a muffler or pipe with a coil of tubing could lead to burned oil inside the coil when the oil isn't flowing.
As for places getting paid for their oil, that has the norm here in the deep fried South for the past few years. But, it isn't a lot. Most locally owned places think what we're doing is cool and give it to us, especially those places where we eat a lot!
One suggestion: Put your container in addition to the grease rendering company's dumpster. The restaurant can dump some in yours, some in theirs so that both come out ahead. They still get to make some money but they also keep you as a happy customer by giving you some of their grease. They won't notice the loss of income. It's not enough to be considered a real profit center for the restaurant.
Hit the locally owned places first, and particularly those out of the way. Hit the side roads and little places out in the country.
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2002 F-250 Lariat, PSD, CC, short bed, 3.73, auto tranny, Line-X bed liner, AFE Filter, HX crossover, intake heater delete, Evans NGC+, Dieselsite 203 thermostat, coolant filter, Amsoil by-pass filter, Schaeffer's synthetic blend tranny fluid, Bob Riley's tranny filter, Velvet Ride shackles, Rancho 9000 shocks with in-cab adjustment, 60 gallon aux tank for burning heated WVO, burning veggie since fall of '04.
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