Pat said... 
> My biggest challenge thus far has not even been the figuring out my 
budget or financial concerns as it has been finding an adequate WVO 
oil supply to keep up with my propossed plant size (1000 US Gallons 
input per 24 hours period). Of the 50 or so restaurants I've queried 
in my immediate area none of them [net totals] cycle out oil fast 
enough to meet my needs. (Which is quickly narrowing down the 
restaurants that I patronize.)
> 
> Vegetable oil gets to the viscosity of used motor oil quickly with 
heavy usage. I dont understand trying to stretch the oil (topping off 
old oil), it makes the food taste like soap after a while. I've 
written in an incentive program into the model that compensates 
restaurants for their WVO, but I'm trying to avoid that for the 
moment. However I may wind up resorting to it, if WVO quality is too 
poor.
 

I think to begin with you'll have to use commercial oil collectors, 
but also build up your own collection service. I think disposal costs 
and the messy hassle good reasons why producers don't change the oil. 
Of course another is a skinflint attitude to raw materials costs.

If you are prepared to take the oil free of charge or even pay for 
it, and collect proptly you should be able to get a better quality. 
This should reduce your clean-up costs, improve the biodiesel yield 
and reduce waste or low grade secondary products. Helpfully sized 
barrels will also assist the producer.

I believe that as we get known among producers the RVO supplies will 
grow. But we'll have to actively market that side of the business as 
well as the nice clean product side.

There's also the situation when another biodiesel plant sets up 
nearby. If you are already providing a good RVO service they won't be 
able to (at least not so easily) undercut you.

Dave 
> 
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