Reach
Been here much more than a while
- Location
- Atglen, PA
Yes, they have a hood over the fryer too. The law requires it, and that hood makes a tremendous difference. I recently got my hood at home working (I thought it worked when I moved in, but apparently the vent was never actually connected to anything) and the difference in oil spatter and oil fog, and even cooked food smell in the house is incredible when I run the hood.In retrospect I've seen oil particles/mist before. A short duration as a roomate with a guy who deepfried potatoes. I discovered settling out of airborne cooking oil on the dishes on the kitchen shelf. I figure restaurants like McDonalds have a hood over the grills but do they also have hoods over the french fry oil vats? Heck ironically it might even be canola oil! Maybe that's OSHA territory.
I also wonder if it's oil fling off only at higher chain speeds like when you hold the bar tip above the pavement and rev up to see an oil fling off pattern to confirm oiling. Maybe older torque tractor saws have a hidden virtue.
The only oil slinging I have seen from our saws comes off the bar tip, and they don’t oil that way. We run a pretty decent very sticky oil though. That makes a big difference, cheap oil will fly everywhere. It will also not lubricate very well, because oil that flies off the chain is not staying where it needs to do its work.
If you are having oil, slinging issues, try buying a better quality oil. Years ago, I bought a quart bottle at Home Depot, and I am convinced that it was used motor oil. Looked like it, smelled like it, was just about thin as water like it, and it basically fell right through the saw and didn’t lubricate anything.










