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  #11  
Old 02-17-2016, 12:36 AM
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N2GN2 N2GN2 is offline
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Yes, they have a j pipe. I was thinking 5 gallon buckets with the screw on lids would be the way to go on this account.
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  #12  
Old 05-01-2016, 12:52 PM
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erbilabuc erbilabuc is offline
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if you haven't figured this out yet then let me chime in since I also have a source that lets me take it out of their fryer vat myself. Its a 70 pound vat so it takes 2 rubies to fill it up. The restaurant should have a 1-1/4" threaded adapter for the valve. If they don't then get on eBay and buy one thats about 6 inches long. What I do is place a cardboard box underneath the fryer in case of spillage which is really only due to drips during cubie change out. I also take a t-shirt size rage and place it underneath the threaded outlet also for drips. Since its a 70 pound fryer I take 3 cubies and fill up each cubie about 3/4 of the way due to the angle the cutie has to be at during pouring and of course the third cubie only gets filled about 1/2 way. This is mess free and quick, the oil comes out fast at and takes me 5 minutes max and thats walking to my truck to put the cubies in the bed and saying bye to the workers. Most restaurants will turn the fryer off the night prior and if they don't its pretty obvious when the oil is too hot to pour. I have food trucks and restaurants I empty their vats, for me its quick and painless and guarantees Im getting pure oil and for them its free labor.

advice is to
-always wear pants and shoes
-always lay down cardboard under the vat
-Always place the full cubies on cardboard or something that doesn't let them touch the restaurant floor.

I will try to take a video if you want.
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  #13  
Old 05-01-2016, 01:24 PM
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N2GN2 N2GN2 is offline
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Thank you! They figured it out all on their own. I show up to a stack of full cubies.
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