Re: Fuel quality, equipment usage, and procedure

I think we'll have to relearn how to use the processor
in its newest form before we make a certification
process but that we also need to be more organized.  
The benefits of having many mixmasters is things can
get done much faster but the downside is that the left
hand doesn't know what the right is doing.  Geting
certified might help some but having better
communication between members would also be a great
help.  Maybe having somone who is in charge of all the
equipment could help also to make sure things find
their way back to where they belong and keeping track
of stray chemicals?  

--- Zac Imboden <[email protected]> wrote:

> Thanks Zan. Your expertise has come at a good time
> for the coop.  
> Let's stay focused on making good batches. I also
> hope that Greg (and  
> others with in-depth knowledge) can get together
> with us, put our  
> heads together and make this happen.
> 
> I would like to get some people together during the
> evening this week  
> to do a lot more table top test batches and get a
> good batch before  
> the weekend if possible.
> 
> On Feb 7, 2007, at 5:10 PM, Zan Alford wrote:
> 
> > I  totally agree with you Zac. I think we will be
> back on track  
> > here in the next few weeks and will just have to
> make a few minor  
> > adjustments to iron out the wrinkles.
> > Zan
> >
> > Zac Imboden <[email protected]> wrote:
> > In order to reach a consensus about a
> certification process, we  
> > need to figure out how to make fuel with our new
> configuration.  
> > Since we converted to KOH back in late
> October/early November, we  
> > have been having problems. The mayonnaise comes
> from that time  
> > period. **The coop has never made fuel in the
> winter** as far as I  
> > know.
> >
> >  On top of this, we have reconstructed our
> fuel-making process. So  
> > now the coop is basically starting from scratch.
> >
> > We need to solve these problems, not create a new
> program. And the  
> > way to solve it is to start making fuel with the
> new set-up and  
> > iron out the difficulties. We have many members
> who have experience  
> > making fuel. We should get a commitment from some
> of these members  
> > to help attack this problem as a group and keep
> moving forward.
> >
> > I am available Saturday to make a batch. The
> sooner we start making  
> > batches, the sooner we can iron out any problems
> and start making  
> > good fuel.
> >
> >
> > On Feb 7, 2007, at 10:18 AM, R Buckner wrote:
> >
> >> Mixmasters,
> >>
> >> We have fuel quality, equipment usage, and
> procedure problems.  We  
> >> have approximately 400 gallons of poorly
> processed fuel, unusuable  
> >> in its present form.  We have about 25 gallons of
> contaminated  
> >> methanol.  We had a burnt-out heating element in
> one of the water  
> >> heaters.  We had a pump with a writing pen sucked
> down the  
> >> propeller end.  We also have unknown chemicals in
> the conex and shed.
> >>
> >> Suggestion-
> >> Let's create a biodiesel-making certification
> program.  We can  
> >> reach a consensus about the process, standardize
> it, and teach it  
> >> to everyone in the co-op interested in making
> biodiesel.  The  
> >> program would consist of training workshops about
> fuel, equipment,  
> >> and procedure.  Graduation would require the
> successful making of  
> >> a five-gallon batch of biodiesel and a
> certificate of approval  
> >> from the co-op.  You would then be allowed to use
> the co-op's  
> >> resources to make a larger batch of biodiesel. 
> This process would  
> >> give us oversight and assurance to fuel making
> quality.
> >>
> >> It is time consuming and costly to repair or
> replace broken  
> >> equipment.  It is difficult to find a solution to
> the bad fuel and  
> >> contaminated methanol.
> >> Karen and I are the only ones who have been
> working on the mayo in  
> >> the last two months.
> >>
> >> Please approve this suggestion or come up with an
> alternative for  
> >> quality control, and implement it as soon as
> possible.
> >>
> >> Thanks,
> >> Ron
> >>
> >>
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> >>
>
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> >
> >
>
--------------------------------------------------------------
> > Zac Imboden
> > [email protected]
> > 1534 SE 35th Place
> > Portland, OR
> > 97214
> > 971-563-2477
> >
> >
> >
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> >
>
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> >
> >
> >
> >
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> 
>
--------------------------------------------------------------
> Zac Imboden
> [email protected]
> 1534 SE 35th Place
> Portland, OR
> 97214
> 971-563-2477
> 
> 
> 
> > _______________________________________________
> mixmasters mailing list
> [email protected]
>
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