Hose on a hose (HOH) vs hose in a hose (HIH)

 

 

There are pros and cons to both methods.  Hose in a hose (HIH) has the advantage of better heat transfer but comes with the risk of serious problems if the inner tube used for fuel becomes damaged and lets water into the system. Hose on a hose comes with much less risk but the heat transfer is minimal in my opinion.  Climate will probably dictate a big part of your dicision. 

Being that I live in the South, I opted for HOH which has worked fine for me.  I run copper pipe insulation around the hose bundle with 10 mil plastic plumbers tape.

How do you filter the oil?

 

 

There are many techniques for filtering. Many people opt to wait and let the oil settle, drip filter the oil through filter bags, and/or use a centrifuge.

I have tried all of these but have finally resorted to buying a vessel for quicker processing. Cost, space for multiple containers, and patience are all factors. I've spent hundreds on motors, pumps, filters bags and cartridges and lastly a centrifuge. After using the filter vessel and a 5 micron bag, I really can't imaging going back to any other method. Time is of the essence for me as is keeping my property very clean; this method works well.

How does one get used vegetable oil?

 

 

Many restaurants view grease as a hassle and are happy to discard of it.  I have often been asked by managers/owners, what I am going to do with it and they feel like they are doing a good deed by giving away the grease to be used as a fuel replacement.  The problem I have run into is that most restaurants are already bound to a contract with a collection agency.  Locating a newer restaurant or one on the outskirts of town has yielded a lot of success.

Once I find a location that will work and has decent oil, I place a 55 gallon drum at the site that is pleasing to the eye as I want the restaurant to understand that I value what they are doing for me and that I respect their property.  I usually pick it up when it is at the 1/2 to 2/3 full mark.  I do not pump oil at their property as I chose to have minimal impact on them.  Once back at my location, I filter it as it comes off the truck into my "processing" drum and then return the drum to the restaurant.

A lot of people do not go through the headache of removing, the drum to empty it.  I do not live far from my locations, so its not a problem for me.  While I have the drum, I also clean it up.  This extra step really doesn't take long and beats the cost of diesel.