Testing WVO for water is critical to make sure you're running a proper fuel supply

Testing WVO for water is an easy process which is critical for having a proper fuel supply. All restaurant oil is different. The cooks use water to clean the oil out of the fryer, food fragments help retain oil, and water gets in the oil from chefs throwing frozen foods into the fryer. Testing waste vegetable oil can be done easily by heating a small sample of your oil in a pot. Take a thermometer and stick it in the oil. If your oil starts bubbling at the boiling point of water which is 100C, 212F then it has water in it. Take a sample from another restaurant and run the same test. If you find and oil that doesn't bubble at the boiling point of water you've got a good source. If you want to boil the water out of the oil it can be done at 250F. Wait till there are no more bubbles left and stop. This however can be time consuming, and it probably would be better to just find a better source. Tesing waste vegetable oil for water can also be done by heating the oil to 60C/140F. Prefilter the oil first because the food particles tend to hold the water suspended in the oil. When the oil is heated to 60C/140F the water becomes heavier than the oil. Settle it overnight and don't use the bottom tenth where the water is going to be.

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Make an electrical mother earth waste oil heater

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