Quote:
Originally Posted by Frankie
Another good restaurant is Japanese. All they fry is tempura and vegetables. Easy to pick out the fried batter.
|
One of my sources is a Japanese restaurant and although the oil is very fresh, nice, and light, tempura batter flour is very fine and together with cold WVO creates a sludge that can clog filters pretty quickly. I've had a significant slow-down in my filtration times even here in Las Vegas due to the unusually cold temperatures we've had lately, however I am quadruple filtering my WVO: (see attached photo of my setup)
1. Large industrial coffee filter into buckets
2. 74 micron Baja filter (into 55-gallon drum)
3. 10 micron Zee-Line filter/water separator (pumped by rotary fuel pump)
4. 2 micron Racor filter/water separator (in line after previous filter)
Fortunately, I don't have to do any dumpster diving, though - after it cools a bit, they drain it out of the fryer directly back into cubies - then deliver it to my house! (Their 18 year-old daughter also drives a WVO Jetta, so they give me their used oil in exchange for filtered oil for her, too.) I would definitely encourage establishing a relationship with the restaurant owners so they will not mind helping you a little - like putting it back into cubies for you! I think that's really helpful!
This is part of my philosophy: Try to pick little mom & pop's places - the big corporate franchise/chain restaurants don't need any help - and thereby you can really stick it to the man! (At least a little!

) Try to help the little guys avoid paying to have their waste oil removed!
__________________
Autos:
1991 350SD 276,000 miles
2001 VW Beetle TDI 115,000 miles
Horns:
1955 Selmer Mark VI Alto (55,xxx)
1958 Selmer Mark VI Tenor (85,xxx)
1964 Selmer Mark VI Tenor (125,xxx)
1967 King Super-20 Tenor (430,xxx)
2002 Selmer Series III Soprano
For Jazz Saxophone enthusiasts - check out my website...
www.RustyBlevins.com