|
lots of things impact the oils I'd use. For starters, I try to get restaurants who will put the oil back in the box 'cubie' it comes in. I only use non-hydrogenated oils. these are at least liquid at room temp. additives are ok... THEN, I try to use grease that is changed frequently. Then, I've got to filter it before I put it in the car, and the system filters it one final time before burning, down to 2 microns.
canola is best
soy is decent (most commercial biodiesel in the states is made from soy; canola (rapeseed) across the pond)
olive is not so good.... each oil has a cetane rating of sorts... good reading in the search feature of the site where I posted those pics.
cloud points, gel points, etc. are all subjects for debate...
there was a discussion several years ago regarding tallows from animals- truly, if you get them hot enough to be liquid, and filter them to about 5 microns, you can burn 'em. Might be an idea for George Foreman Grill run-off... ha ha Some guy has a conversion in which he can literally shovel grease/tallow into a hatch in his tank and the car runs just fine.
You got a bunch of liquified critters in LA that you're lookin' to burn?
k
|