That sounds like a simpler solution than chemically processing the WVO.
What is your setup like? Did you get the pump from a WVO supply dealer?
Thanks,
Gerry
--------------------------------------------------
----- Original Message -----
From: "dave walton" <[EMAIL PROTECTED]>
There is also dissolved salt, salt crystals, and fragments, and who knows
what else depending on what was cooked in the oil. You also have to look
for
cleaning residue which usually gets dumped in the waste container during
the
yearly teardown and cleaning of the deep fryer. That can be acidic or a
strong base depending on what they use, and usually contains abrasive
specks
from the stuff they clean the grill with. If you water wash the WVO you
will
get an amazing amount of crud out of it. I use a little recirculating pump
and an old shower head. Leave it running for a day, then change the water.
Repeat until the water is clear. A layer of emulsified gunk will
accumulate
at the water/oil interface. Don't use it. I pump the good oil off the top
and let the gunk settle for a few weeks, then add it to the next batch.
-Dave Walton
94S350, 99E300
On 5/24/06, redghost <[EMAIL PROTECTED]> wrote:
WVO has particulates and sugars that will not make the engine happy at
high concentrations. If you drive slow and use mostly VO, you will
have issues. If you toss in an occasional tank of VO you should be
able to burn off any varnish like stuff at speeds with a fuel closer to
#2
On Tuesday, May 23, 2006, at 12:10 AM, archer wrote:
> What is the story on "coking" if WVO is used? Some people seem to use
> it
> with no problem, and others say processed WVO must be used.
> Gerry Archer
> '83 300D and 240D
