I know Rudolf Diesel was doing veggi oil , the problem being that because of the oil co.s & manufactures , the diesel eng. has evolved beyond that since , I am convinced that will build them [ in this country ] so as to not be able to run bio if they have there way , as an example are emission laws are on opposition to the rest of the world , VW no imports of diesel for a couple yrs because we are going the wrong way , most of the rest of the world has about 40% passenger diesels , because that lets them import less oil , so they put sticker emission laws a gassers .
But I bet know body was using WVO over fifty yrs ago .

 

The engine itself hasn't evolved much, the fuel systems, computers and emisions crap is the largest change in these engines.

 

I suspect that the manufactures use the environmental issues to make changes to keep from us multi fuels , as an example the P-pump 12v can burn a variety if fuel/oils , then with the newer comin rail high pressure systems , I'm hearing that the high pressure is causing polymerization of bio/vo , making stringy bits & plugging thing up .
I thought I read that Rudolf had got a diesel to run efficiently enough to not need a water jacket for cooling or air cooled with fins ?

 

Interesting thread guys...... I'm a great believer in bio or wvo..... looking into WVO for my own truck, and getting a diesel gen set for our periodic hurricanes.....

My biggest problem is I have a hard time finding WVO to get for raw materials. Seems some guy out of Pensacola comes out and pays to suck the WVO from the restaurants.

Any hints on finding a good source of WVO? I run most likely 100 - 150 gals a week, on a slow week, so would have to find a good and steady supply. Haven't had any luck with that yet.

Ideas?

Thanks!

By the way.... not opposed to bio..... but, that will be more difficult to home-brew.

 

You may run into multiple problems , the WVO is becoming a commodity [ has value ] , then trying to collect that much , I have been asking as I go to restaurants , most independent places go through 3-6 gals a wk. , going to the larger & franchised , is under contract , most of the time .
But the biggest problem is not processing the oil [ transesterfication process = removes gliserin , water , salts & PH balance ] , there are true believers in the WVO & SVO , but the science is not there to support its use with out problems , both the fuel systems & eng.
I put a few links on some studies about bio on about page 3 .

 

What i have found is some resturants get paid for there oil and other have to pay to get it hauled off. I don't quite understand the relationship but thats the case nonetheless. And it seems the smaller places that have less oil to dispose of are the ones paying rather than getting paid. So that in mind, find smaller mom and pop joints and first become a customer to them...buy some of there fryed chicken and let them see you in there. Develope a repore with them and then one day strike up a conversation about their oil and the possibility of you taking it off there hands. They will be curious as to what you want it for and after you give them the "green" story about how your trying to clean up the air by running a cleaner fuel in your vehicle while not sending your money to the oil mongers over seas, they will probably be willing to work with you. Ask to see their fryer set up and see if its an easy task for them to drain the fryers back into the 5 gallon cubies (they would have to save the empties when filling the fryer). They can still drain it hot if they are currently doing it that way as the hot oil will not melt these plastic cubies. I just found this out recently and its a huge +. Collecting these 5 gallon cubies is by far the easiest method i have found for collection, they will not get water in them sitting outside waiting for you to pick them up like could happen if you had like a 55 gallon barrel out back that they would fill for you. Its clean and easy that way.
If they tell you they get paid for there oil, offer to pay for it yourself. They get pennies on the gallon so you could basically pay them around 35-40 cents per 5 gallon cubie and that would equal what they are currently getting. Even if you paid them 1 dollar per cubie, your getting 5 gallons for that buck. Go to other places with the same technique and you will eventually be getting 100 gallons a week easily. I hit up a small mom and pop chain - they have 3 resturants and they fry alot of chicken and fish and i get about 60-80 gallons a week just from that.

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I'm going to have to debate this one...

WVO has ALWAYS been a commodity (having value)...animal feed is made from it as well as soaps and cosmetics, and alot of other stuff i am not even aware of I'm sure.

Collecting that much isn't a problem, between me, a buddie and my dad we use over 200 gallons a week sometimes and collecting that much takes minutes. A resturant only using 5 gallons a week isn't selling enough food to stay in business. a large french fry vat holds 5-8 gallons and has to be changed every 3 days or so. Most average sized places have at least 3 fryers and that equates to 15 - 20 gallons every 3-4 days. Asian places use ALOT of oil and change it often so you could get your whole supply from one asian buffet.
Your right, there is little science, and none that suggest any proof that your engine will hold any grudge if you put a food grade oil through it as a fuel. There is no glycerin unless you are processing Bio-D. Water and salts are removed durring the filtering process. And the PH of the oil is not any different than the PH of the food your eating that was cooked in it - if it was to acidic, it would eat the fryvat of the skillet you cook with....not to mention your digestive tract.

 

I guess that makes a point , If your do not know , or denie that there is glycerins [ or triglycerides ] in vegetable oil .

 

THanks guys!! Will have to start my search again, especially as dino-diesel stays over the $2.50 mark..... appreciate all your help!

 

Glycerin is a by product i believe of transertification or the stripping of that one molecule that forms that tryglyceride.

It does not become glycerin until it is chemically changed brotha
At least thats my understanding of it....
But as Forrest said, "I aint a real smart man".

 

The way I understand it is that the triglycerides [ 3 types of glycerins ] are some of whats in the vegi oil , the transesterfication breaks the bonds between the oils & wax's=glycerins , not a by product but one of a number of chemicals elements , same thing as water , put an electric current in it to break the the bonds between H & 02 , then you have 2 separate gas's , now thats tricky 2 gas's make a liquid & vice versa .