They'd probably get a few more sales. I have been known to fry some ass deep on occasion.
That's a hard one to resist Tim.
Sorry guys couldn't help it. A few more glasses of cabernet and it may get worse.
I think that's the part they expect you to supply.
** Biodiesel Glycerine Soap - The Guide
- on 5 continents helping people make & sell soap from the Biodiesel Glycerine.
That's the part you're expected to eat.
I own some Steers quick service restaurants, similar to Burger King. That is why I ended up making my own bio
Just a few points on basic oil care. Temreture, tempreture, tempreture the no1 rule. Fryers must be set correctly and kept in check, all the time. Too high settings will destroy the oil in no time and product that is sold to the customer suffers quality. When potato chips are cut a chemical is used to keep the chips white and not go brown. Too mutch chip white makes the oil go black. Water is no good (dont need to tell any dieseler that) and care must be taken that the potato chips are dry before immersing it in the oil. The surface of the oil needs to be skimmed continiously. All the oil needs to be filtered once a day and the fryer washed and dried out.
Oil usually titrates between 5 to 8 koh when I get it, titrations are noted for each restaurant and discussed at meetings. Needless to say that all hell breaks lose when I find a drum of new unused oil put out with the wvo from one of my shops. I also get wvo from fellow franchisees and supply them with titration values, and surely once quite often, I do get a drum of new unused oil.
Health inspectors often do their rounds and take samples of everything at random (like testing for snail snot on lettuce and so on) but in many years have never ever tested the oil.
Land Cruiser 4.2tdi, Figo 1.4tdci,
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