ok, due to the amount of the creamy shortening or whatever its called thats used used around here... anyone ever filtered it and used it as wvo (not bio)? (wouldnt mind hearing from bio guys either).

i would imagine its more difficult, but what does it take to filter and dewater this stuff to make it work? its just far FAR easier to get ahold of. like a 180 gallon a month supply rather than a 40 gallon or less.

or can it even be done?

ok, due to the amount of the creamy shortening or whatever its called thats used used around here... anyone ever filtered it and used it as wvo (not bio)? (wouldnt mind hearing from bio guys either).

i would imagine its more difficult, but what does it take to filter and dewater this stuff to make it work? its just far FAR easier to get ahold of. like a 180 gallon a month supply rather than a 40 gallon or less.

or can it even be done?

it will work fine, IT just takes a lot more heat to filter it and before you can switch over to it from Dino

ok, this may be a dumb question. Whats Dino? another term for deisel?

ok, this may be a dumb question. Whats Dino? another term for deisel?

Yes

Dino, as in dinosaur. Petroleum oil.

In many respects (storage stability being the most notable), saturated fats are better than unsaturated fats. The problem is they're much more of a pain to deal with since they must be kept warmer to filter, settle, etc. Fuel system design is a little more critical as well.

Dino, as in dinosaur. Petroleum oil.

As supposed to synthetic oil.

thanks. yeah i suspect higher heat, im just struggling to find a good source of the good stuff. everyone uses the cream crap it seems. i spoke with a few that would like to switch to something like canola oil but their fryers get too hot and make the vo smoke. i didnt ask but im asuming they have looked for a way to turn their fryer temps down and cant...

...i spoke with a few that would like to switch to something like canola oil but their fryers get too hot and make the vo smoke. i didnt ask but im asuming they have looked for a way to turn their fryer temps down and cant...

Those people that are telling you that are either too stupid for their own good or pulling a fast one on you. The professor I worked for at Ok. State (an oilseeds chemist) did a lot of extension work with restaurant owners on proper frying temperatures, so I have experience in this area. If those people you talked to are really running their fryers above the smoke point of canola, they are producing acrolein even with their partially-saturated fat oils. Do a google search for the wonders of acrolein and you'll understand how bad running fryers that hot really is.

My guess is they probably have that smoke answer in the bag for an excuse when their customers push them to switch away from partially-saturated fats for trans-fat concerns.

that would make sense. im sure that crap they use is cheaper and they dont want to spend the extra on good oil.