UNPREDICTABLE We started it with mexican food places and got everything from no hable to "this mexican didn't fall off the taco cart yesterday" (yeah he saw the thing about carls jr on tv and figures his 30 gallons a month is worth a buck a gallon? he can keep paying 120$ a year to the cleanup guy as far as we are concerned,..but did leave him a card and a nice tip for when he gets back on the cart.)
Then chinese food places and have received 100% weird looks and comments like we already have oil pickup in broken english. I should recant 100% and say we did get soy from a moose lodge that cooks something with soy sauce cause the oil is black as coal.
Ofcourse our local bar hangouts are glad to give it to us..think its cause we spend $$$ regularly on beer that is overpriced to start with.
Then we hit larger chains. Sonic , Red Lobster. Got told to contact the corporate offices. We thought at first this was a polite way of saying "Call someone who cares" since most have yet to return emails and phone calls. Until the other day when a guy from red lobster called and said take it and kep it clean, 200 gallons a week...but then we figured out, yesterday morning at 6 am that it is solid. "off topic but any ideas on getting the white gold out of the bin? we thought maybe propane torch for 10-15 min then suck it out?
In retrospect, we have been told absolutely not by big and small alike and heck yeah by both also. Guess asking 100 places and getting any % of positive responses is good though.
Oh yeah, Hooters has a guy picking all 6 of them up at .03 a gallon (180 gallons a week each) that guy is probably loving it.
I'm up in Flagstaff, AZ. I started with a local hot dog stand, nice folks, I get about 5 gal a week, ,plus the used oil carboy. Only problem the oil titrates out at between 5 & 6 ml with NaOH. It still makes decent BD, I just have to more careful and I get more glycerin and soap.
A few weeks ago I took my wife out to dinner at a fairly high end resturant. I looked over the table next to me and I SAW FRENCH FRIES!!! Now where are fries; there is oil. Before I left, I made an appointment to come back and talk with the chef in a couple a days. It turns out that they had been paying a rendering service to pick up their WVO - but the service hadn't been delivering and they were overflowing with WVO. I had a great talk with the chef who is very interested in BD and I am now getting all of their WVO. I just made a batch of BD this weekend with their oil, it titrated out to 0.7 ml with NaOH, and produced a very high yeild of good looking BD.
Now, what to do with the friendly folks at the hot dog hut with the lower quality oil? What a quandry!
quote:
Originally posted by parker2jeeps: UNPREDICTABLE We started it with mexican food places and got everything from no hable to "this mexican didn't fall off the taco cart yesterday" (yeah he saw the thing about carls jr on tv and figures his 30 gallons a month is worth a buck a gallon? he can keep paying 120$ a year to the cleanup guy as far as we are concerned,..but did leave him a card and a nice tip for when he gets back on the cart.)
Then chinese food places and have received 100% weird looks and comments like we already have oil pickup in broken english. I should recant 100% and say we did get soy from a moose lodge that cooks something with soy sauce cause the oil is black as coal.
Ofcourse our local bar hangouts are glad to give it to us..think its cause we spend $$$ regularly on beer that is overpriced to start with.
Then we hit larger chains. Sonic , Red Lobster. Got told to contact the corporate offices. We thought at first this was a polite way of saying "Call someone who cares" since most have yet to return emails and phone calls. Until the other day when a guy from red lobster called and said take it and kep it clean, 200 gallons a week...but then we figured out, yesterday morning at 6 am that it is solid. "off topic but any ideas on getting the white gold out of the bin? we thought maybe propane torch for 10-15 min then suck it out?
In retrospect, we have been told absolutely not by big and small alike and heck yeah by both also. Guess asking 100 places and getting any % of positive responses is good though.
Oh yeah, Hooters has a guy picking all 6 of them up at .03 a gallon (180 gallons a week each) that guy is probably loving it.
Location: Somewhere on the Colorado plateau | Registered: 31 October 2006
well since oil is cheaper than fuel and better for the environment...could you mix them, 5 gallons of hot dogs with 30 gallons of french fries should still titrate really low but not for sure, worth a try once i guess
Since one oil titrates less than 1 and the other about 5 to 6 , I'm thinking that about a 5:1 ratio should be give me a titration that is workable. I'll post the acutal results.
Location: Somewhere on the Colorado plateau | Registered: 31 October 2006
we actually batch 100 - 250 galllon batches which are a conglomerate of 10-30 restraunts. our avg titration is 6-8 with koh. after dewatering, we have small failures here and there but its fun either way.
