You'll want to make sure that the oil has been degummed (lecithin
gums removed). That's a tuff one to insure even with SVO. Even
most of the distributors of fryer oils to restaurants are
clueless as to whether or not the oil is degummed. The stuff is
murder on deep fat fryers.

Lecithin, while in light doses can behave as a mold release or
lubricant, tends to congeal at moderate to high temperatures and
build up over time. Most people have seen the end result of
lecithin exposed to higher temps on their kitchen bakeware. The
same would occur on a chainsaw bar in the areas most prone to
heat buildup. Doesn't mean the oil can't be used, just that the
bar will have to be monitored tacky gum residue and possibly
cleaned with greater frequency.

Todd Swearingen

----- Original Message -----
From: T. Gray Shaw <[EMAIL PROTECTED]>
To: <biofuel@yahoogroups.com>
Sent: Monday, September 02, 2002 1:13 PM
Subject: Re: [biofuel] Thanks Kieth


> Thanks for the tip about using veggie oil as bar oil, Hakan.
I'm gonna try
> that.  I bet you could use coarsely filtered WVO.
>
> Fungi Perfecti (http://www.fungi.com/) in Olympia, WA sells
> spore-inoculated bar oil, one for softwoods and one for
hardwoods.  Saves a
> step when you're gonna grow culinary shrooms on logs.
>
> - Gray
>
> >Apart from running 2-stroke engines on mix of ethanol/veg oil,
the chain
> >saw is a different thing. For some decades now, I use veg oil
for lubricating
> >the saw blade. In Sweden, it is now a standard to do that and
almost all
> >do it. When you buy a chain saw they recommend it now. From a
pollution
> >point this is very important, since the blade lubrication goes
directly to
> >the surrounding earth.
> >
> >Hakan
>
>
>
>
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> Biofuel at Journey to Forever:
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