[muns53]

Joe, If you've done that kind of stuff, you should have no problem installing a Vegistroke system. I had a friend in NJ lead the install (he put one on his own Ex previously) and me and another buddy played grease monkey. Register at the DFA forum and post tons of questions - lots of people there are real helpful.

Waste veg oil gets water in it for various reasons. Heating it up and letting the crud and water settle to the bottom of the container is the first step. Then, drain the crud off the bottom and you have "mostly dry" and "somewhat clean" oil. Then, it's a matter of getting the fine particles out. I used to use pump the oil through a bag filter (5 microns), but I recently switched to a bowl-type centrifuge (wvodesigns.com).

You can do a crappy DIY filtration setup for cheap and spend a lot of time monkeying around with oil and miss a lot of stuff that ends up in your injectors. You can build a "good" setup for ~$500. You can build a "great" setup for ~$1200. I started with "good" and upgraded to "great" and now I spend very little time on filtering and I get 100% of the water out and every bit of crud out down to .5 microns.

As for getting restaurant's permission, you just have to go up and ask. Mom and pop restaurants are the best for this because most of the chain fast-food joints have regional supplier contracts, etc. Depending on where you live, there are still plenty of restaurants paying waste-haulers to take their oil. In other places, they are getting paid for their oil - but it isn't much. You don't want garbage oil, either. If you can find a place that's agreeable and has decent oil, make sure you are reliable and clean in return and it's a win-win.