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Home > Archive > Alternative Power sources > September 2005 > Getting burger grease
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Getting burger grease
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| Bret Ludwig 2005-09-14, 8:21 pm |
| Asking around at the local chain burger joints, they are feeding me a
ration of shit that they can't let anyone have their waste oil-there is
a certain vendor they are obligated to only deal with. Is this a bunch
of shit or are people able to deal with these guys for the most part?
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| Steve Spence 2005-09-14, 8:21 pm |
| Bret Ludwig wrote:
> Asking around at the local chain burger joints, they are feeding me a
> ration of shit that they can't let anyone have their waste oil-there is
> a certain vendor they are obligated to only deal with. Is this a bunch
> of shit or are people able to deal with these guys for the most part?
>
This is typical for the burger chains. Look for the smaller independent
shops like italian or chinese.
--
Steve Spence
Dir., Green Trust, http://www.green-trust.org
Contributing Editor, http://www.off-grid.net
http://www.rebelwolf.com/essn.html
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|
| I think the commercial biodiesel processors have contracts with them.
18 million gallons a year from the plant in Lakeland Florida.
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| The oil/grease from larger franchise operations is often sold to outfits
that filter/clean and reprocess, not for bio-diesel but to sell to the cheap
local burger joints that want economical oil. They will make more doing this
than selling for bio-diesel. The local burger joints then sell the re-used
oil to the bio processors as it is not fit for human consumption after they
are through with it.
"Bret Ludwig" <bretldwig@yahoo.com> wrote in message
news:1126737636.451599.3880@g44g2000cwa.googlegroups.com...
> Asking around at the local chain burger joints, they are feeding me a
> ration of shit that they can't let anyone have their waste oil-there is
> a certain vendor they are obligated to only deal with. Is this a bunch
> of shit or are people able to deal with these guys for the most part?
>
| |
| Anthony Matonak 2005-09-15, 1:21 am |
| Actually, the used oil/grease is more often used to make soaps and
animal feed. I doubt it gets resold to "cheaper' burger joints.
Anthony
EXT wrote:[color=darkred]
> The oil/grease from larger franchise operations is often sold to outfits
> that filter/clean and reprocess, not for bio-diesel but to sell to the cheap
> local burger joints that want economical oil. They will make more doing this
> than selling for bio-diesel. The local burger joints then sell the re-used
> oil to the bio processors as it is not fit for human consumption after they
> are through with it.
>
> "Bret Ludwig" <bretldwig@yahoo.com> wrote in message
>
| |
| Antipodean Bucket Farmer 2005-09-15, 1:21 am |
| In article
<1126737636.451599.3880@g44g2000cwa.googlegroups.com>,
bretldwig@yahoo.com says...
> Asking around at the local chain burger joints, they are feeding me a
> ration of shit that they can't let anyone have their waste oil-there is
> a certain vendor they are obligated to only deal with. Is this a bunch
> of shit or are people able to deal with these guys for the most part?
Perhaps they have an exclusive contract with a waste-
hauler that recycles the oil?
--
Get Credit Where Credit Is Due
http://www.cardreport.com/
Credit Tools, Reference, and Forum
| |
| Harry Chickpea 2005-09-15, 11:21 am |
| What is it with the top posting?
Cheaper burger joints are more likely to use lard, which is one of the
reasons their fries often taste better. Ones that did this instead of
jumping on the canola oil bandwagon also saved patrons from
trans-fatty acids.
My guess is that it won't be long before municipalities start
requiring homes to recycle their waste cooking oils and fats. Rather
than clog up the drains, we keep a bottle under the sink for chicken
and beef fat, as well as old oil used for frying. It isn't a lot, but
I can imagine the average household accumulating between a pint and a
quart of oily food waste each month. If municipal trucks could be
converted to biofuel, and a simple processing setup maintained, the
project might make sense.
BTW, has anyone fooled around with the idea of soaking sawdust in this
waste and stuffing that in a newspaper "log" for burning?
Anthony Matonak <anthonym40@nothing.like.comcast.net> wrote:
[color=darkred]
>Actually, the used oil/grease is more often used to make soaps and
>animal feed. I doubt it gets resold to "cheaper' burger joints.
>
>Anthony
>
>EXT wrote:
| |
| Ignoramus9118 2005-09-15, 12:21 pm |
| On Thu, 15 Sep 2005 14:16:01 GMT, Harry Chickpea <hchickpeaREMOVEME@hotmail.com> wrote:
> requiring homes to recycle their waste cooking oils and fats. Rather
> than clog up the drains, we keep a bottle under the sink for chicken
> and beef fat, as well as old oil used for frying. It isn't a lot, but
It's not "oil waste". I use that fat to cook soup.
i
| |
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| I have seen re-processed oils sold for use in fryers. The cafeteria where I
used to work used to buy it, I saw the 5 gallon containers come into the
building for them. That is why I never eat there.
"Anthony Matonak" <anthonym40@nothing.like.comcast.net> wrote in message
news:eNydnX8rgJcCb7XenZ2dnUVZ_s2dnZ2d@comcast.com...[color=darkred]
> Actually, the used oil/grease is more often used to make soaps and
> animal feed. I doubt it gets resold to "cheaper' burger joints.
>
> Anthony
>
> EXT wrote:
cheap[color=darkred]
this[color=darkred]
re-used[color=darkred]
they[color=darkred]
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| Bret Ludwig 2005-09-15, 9:21 pm |
| The most obvious question is why burger joints simply don't burn the
stuff themselves for space heating or electricity!
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| Bret Ludwig 2005-09-16, 8:21 pm |
| That's what they're claiming. ALL McD's have one operator under
contract! But they have to PAY them. How can the franchisor dictate the
franchisee use one operator for a responsibility that does not affect
the product consistency?
When I worked at a Dairy Queer in high school the owner bitched
mightily about the fact that he was required to buy drink cups,
wrappers, etc. from ONE OF SEVERAL overpriced approved vendors, not
even just one. The reason there were several operators was because we
were told they could not make you buy from just one vendor as a
franchisee in most states.
| |
| Harry Chickpea 2005-09-17, 12:21 am |
| "Bret Ludwig" <bretldwig@yahoo.com> wrote:
> That's what they're claiming. ALL McD's have one operator under
>contract! But they have to PAY them. How can the franchisor dictate the
>franchisee use one operator for a responsibility that does not affect
>the product consistency?
>
> When I worked at a Dairy Queer in high school the owner bitched
>mightily about the fact that he was required to buy drink cups,
>wrappers, etc. from ONE OF SEVERAL overpriced approved vendors, not
>even just one. The reason there were several operators was because we
>were told they could not make you buy from just one vendor as a
>franchisee in most states.
Which word in "franchise" don't you understand?
If a man wants to sell burgers on his own, he starts his own fast food
place. If he wants to play off the name of a major corporation, he
has to play by their rules and pay the price. No one forces him to
sign on to a franchise agreement, in 99% of the cases he comes in on
his knees, hat in hand, drooling on the floor at the opportunity.
I rarely suggest it, because the author was a looney, but you need to
read "Fountainhead" or "Atlas Shrugged" to get a little perspective.
You got your answer about the waste grease. Try to get it somewhere
else.
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| Dale Farmer 2005-09-17, 1:21 pm |
|
Harry Chickpea wrote:
> What is it with the top posting?
>
> Cheaper burger joints are more likely to use lard, which is one of the
> reasons their fries often taste better. Ones that did this instead of
> jumping on the canola oil bandwagon also saved patrons from
> trans-fatty acids.
>
> My guess is that it won't be long before municipalities start
> requiring homes to recycle their waste cooking oils and fats. Rather
> than clog up the drains, we keep a bottle under the sink for chicken
> and beef fat, as well as old oil used for frying. It isn't a lot, but
> I can imagine the average household accumulating between a pint and a
> quart of oily food waste each month. If municipal trucks could be
> converted to biofuel, and a simple processing setup maintained, the
> project might make sense.
>
> BTW, has anyone fooled around with the idea of soaking sawdust in this
> waste and stuffing that in a newspaper "log" for burning?
All the oily food waste in my house gets recycled. Some is used for
cooking, the rest by the cat.
--Dale
| |
| Bret Ludwig 2005-09-17, 3:21 pm |
|
Harry Chickpea wrote:
> "Bret Ludwig" <bretldwig@yahoo.com> wrote:
>
>
> Which word in "franchise" don't you understand?
>
> If a man wants to sell burgers on his own, he starts his own fast food
> place. If he wants to play off the name of a major corporation, he
> has to play by their rules and pay the price. No one forces him to
> sign on to a franchise agreement, in 99% of the cases he comes in on
> his knees, hat in hand, drooling on the floor at the opportunity.
>
> I rarely suggest it, because the author was a looney, but you need to
> read "Fountainhead" or "Atlas Shrugged" to get a little perspective.
Personally I think if the restauranteurs themselves won't burn it it's
because it isn't economic, and the grease car thing is a lefty politico
thing which is an expensive hobby for affluent eco-buffs and yupster
trendies.
But franchising is regulated by federal and state laws. There are
things they are permitted to require and things they are not. Most
often the courts apply a test of "product consistency" and "public
policy". At least when I worked for a Dairy Queer they did. Of course,
under Bushusuru II enforcement may be lax.
Suing McDonalds is good sport, and fuck insane Alice Rosenbaum!
| |
| Accessory Section 8 2005-09-17, 11:21 pm |
|
Bret Ludwig wrote:
> Harry Chickpea wrote:
<<snip>>
It's just about impossible to start a non-franchise fast food place in
most of middle class America today. People prefer a known, mediocre
quantity to a good but obscure one, and besides your food costs will be
MUCH higher.
Because of the availability of illegal labor at minimum wage or less
franchise burger operations are at all-time profitability heights.
[color=darkred]
>
> Personally I think if the restauranteurs themselves won't burn it it's
> because it isn't economic, and the grease car thing is a lefty politico
> thing which is an expensive hobby for affluent eco-buffs and yupster
> trendies.
This, right there is the most important point. WVO is not an economic
fuel simply because the quantities vs. capital needed to exploit are
prohibitively small-unless you have gullible trendies and hobbyists who
will spend enormous amounts of their own time and who are not regulated
by OSHA or subject to worker's comp or product liability. If burger
stands burned it themselves the EPA would be on them like stink on,
well, you know what, because it's horrible stuff. If you worked in a DQ
very long you have seen a grease fire. It leaves a charcoal slime that
smells like a partially charred dead corpse (which of course it is.)
I worked at a Nathan's in high school. Obstreperous customers would be
served a "Divine Burger". That was a burger with Divine Sauce-and if
you have ever seen "Pink Flamingoes" through to its canine-coprophagic
ending you can guess what that was. Realizing that people found it
_tasty_ and would comment on how good their Divineburger was, made me
go vegetarian at a time when it wasn't at all fashionable.
| |
| Bob Adkins 2005-09-18, 2:21 pm |
| On Sat, 17 Sep 2005 16:04:15 GMT, Dale Farmer <dale@cybercom.net> wrote:
> All the oily food waste in my house gets recycled. Some is used for
>cooking, the rest by the cat.
Mine is used for insulation. It coats the inside of my plumbing and also my
house plumbing.
--
Bob
| |
| Harry Chickpea 2005-09-18, 4:21 pm |
| Bob Adkins <bobad@charter.net> wrote:
>On Sat, 17 Sep 2005 16:04:15 GMT, Dale Farmer <dale@cybercom.net> wrote:
>
>
>Mine is used for insulation. It coats the inside of my plumbing and also my
>house plumbing.
Quick way to heat your house - open the sewer cleanout by the street -
insert blowtorch.
| |
| Bret Ludwig 2005-09-18, 10:21 pm |
|
Accessory Section 8 wrote:
> Bret Ludwig wrote:
<<snip>>
[color=darkred]
> This, right there is the most important point. WVO is not an economic
> fuel simply because the quantities vs. capital needed to exploit are
> prohibitively small-unless you have gullible trendies and hobbyists who
> will spend enormous amounts of their own time and who are not regulated
> by OSHA or subject to worker's comp or product liability. If burger
> stands burned it themselves the EPA would be on them like stink on,
> well, you know what, because it's horrible stuff. If you worked in a DQ
> very long you have seen a grease fire. It leaves a charcoal slime that
> smells like a partially charred dead corpse (which of course it is.)
Yep, that's the deal. Backyard hobby operations are not too
scrutinized by the EPA or OSHA, which any _business_ fooling with
sodium methoxide and WVO would be. Carefully. It's not economic, kid,
but go play with it in your sandbox, is the message I get.
Even though burger outfits pay to get rid of it, if it weren't more
valuable for rendering than incineration, they'd probably pay EVEN MORE
to get rid of it.
Yeah, if there's potential in WVO fuel, it's the restaurants that
should do it. Especially operations with a delivery vehicle.
>
> I worked at a Nathan's in high school. Obstreperous customers would be
> served a "Divine Burger". That was a burger with Divine Sauce-and if
> you have ever seen "Pink Flamingoes" through to its canine-coprophagic
> ending you can guess what that was. Realizing that people found it
> _tasty_ and would comment on how good their Divineburger was, made me
> go vegetarian at a time when it wasn't at all fashionable.
Oh shit. Thanks, I USED to really like Nathan's Famous....
| |
| TRecupero 2005-09-19, 11:21 pm |
|
> BTW, has anyone fooled around with the idea of soaking sawdust in this
> waste and stuffing that in a newspaper "log" for burning?
I do it all the time, but I don't use sawdust, I just pour it on my
firewood.
| |
|
| On Mon, 19 Sep 2005 20:17:39 -0600, "TRecupero" <trecupero@sisna.com>
wrote:
>
>
>I do it all the time, but I don't use sawdust, I just pour it on my
>firewood.
Do you pour it on the wood, or do you soak the wood in it? Big difference.
| |
| TRecupero 2005-09-23, 8:21 am |
| I usually pour it on. I do the same with small amounts of engine oil, small
engines, just pour it on the woodpile. Frankly, after a few months, it soaks
in pretty good.
"Mark" <me@privacy.net> wrote in message
news:q5qvi19akkg9pq5tlral94bf2pe95qtpgt@4ax.com...
> On Mon, 19 Sep 2005 20:17:39 -0600, "TRecupero" <trecupero@sisna.com>
> wrote:
>
>
> Do you pour it on the wood, or do you soak the wood in it? Big
difference.
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