Food Processing Plant Wastewater Treatment Technology

As urbanization progresses, the scale and number of hotels, restaurants, and canteens are expanding continuously, leading to a significant increase in wastewater volume from catering. This includes kitchen effluents with fats, suspended solids, and solid residues, which, if not pre-treated before discharge, can cause substantial harm.

Design Requirements:

At least three sections are required, with the first and last sections being for incoming and outgoing wastewater. The second section should have a sufficient oil separator to facilitate oil-water separation.

(2) Each compartment must have an effective water depth of over 30 centimeters, and the partitions between compartments should allow for the upward and downward circulation of wastewater.

(3) The oil removal chamber should be equipped with inclined plates, with an angle between them and the direction of wastewater flow ranging from 45 to 60 degrees.

(4) The effective volume of the degreasing chamber should be at least one-sixth greater than the average hourly flow of kitchen wastewater.

2. Features:

(1) Delicate design, fits easily under a sink, ideal for the space-constrained environment of the catering industry, eliminating the hassle of digging a pool. It can also be directly installed on an open drain trench or buried underground or semi-underground.

(2) The unique internal structure design effectively separates oil (mainly animal and vegetable oil) and vegetable residue particles from the wastewater.

(3) Automatic oil and impurities separation, combined with regular manual cleaning, easy installation and use.

(4) Cost-effective, customizable according to drainage capacity, it is an excellent choice for kitchen wastewater treatment in small restaurants and dining establishments.