I'm just getting started myself, so still have a lot of things to sort out. I get my WVO from a restaurant in 16 litre pails- perfect for handling.

First step for me is settling the oil. I set each pail up on a concrete block, then suspend an electric charcoal bar-b-q starter into it- making sure it doesn't touch the sides of the plastic pail. I use this to heat the stuff to about 225 degrees F, then let it cool down, heating each bucket in turn. This allows all food particles to settle to bottom of bucket, and hopefully gets rid of any water present.

From then on, I do three steps of filtering. First one is through a gravy strainer, simply pouring into another pail through the strainer, until I encounter the sediment at the bottom. The sediment then gets dumped into another bucket marked "waste", and I clean the first pail out real good with a bit of Kerosene. Second pass is through the gravy strainer lined with cheesecloth folded double with the oil heated up again, this time to 100 F. The cheesecloth catches smaller particles, and also begins to exhibit a waxy build-up. Finally, I do a room temperature pass through a cone-shaped Filter-Queen vacuum filter. The filter laying in a large funnel will hold about 10 litres of oil and takes about 2 hours to pass through. Then I put my remaining 6 litres in- at this point the vacuum cleaner filter is so saturated with wax it takes overnight to finish running through. One of these kinds of filters for every 16 litres is expensive over-kill I think, and I will most likely adopt a more recommended approach real soon.

Basically, my approach is to let it settle, then filter it every time you move it.

Haven't used it in the car yet. I wanted to do Bio-D, but have yet to find an affordable source of Methanol. Barring that, I will have to get a 2 tank conversion done, but in the meantime, I may experiment with mixing my cleaned oil with gasoline, and putting it right in with the Diesel about 20/80.

Dave

1976 300D