kitchen waste is the most important kind of food waste, including food processing leftovers (kitchen waste) and edible residues (feet) produced in families, schools, canteens and catering industries. According to different sources, kitchen waste is mainly divided into catering waste and kitchen waste. The former is produced from the leftovers of restaurants, canteens and other restaurants, which has the characteristics of large quantity, many sources and wide distribution, while the latter mainly refers to the leftovers discarded by residents in their daily cooking, and the quantity is not as large as that of catering waste.
Its components are complex, mainly the mixture of oil, water, peel, vegetables, rice flour, fish, meat, bones, waste tableware, plastics, paper towels and other substances. The amount of kitchen waste in China is very huge, and it is on the rise rapidly.
Food waste has obvious hazards and duality of resources, and its characteristics can be summarized as follows: high water content, high salt content, high organic matter content, pathogenic bacteria and microorganisms, easy to rot, deteriorate, stink and breed mosquitoes.
However, if properly handled, kitchen waste can also become a precious resource. For example, through the Green Oil Treasure kitchen waste processor, the source of kitchen waste is reduced, and the waste discharge is reduced. At the same time, oil-water separation and dry-wet separation are carried out, and the waste oil can be recycled and used as raw materials for biodiesel production, which is environmentally friendly and renewable. Food residues can finally flow back to the field through anaerobic fermentation and become organic feed for fruits and vegetables. The equipment has the advantages of light weight, small volume, intelligent operation, one-button automatic cleaning, simple and convenient operation and maintenance, and is widely used in institutions. Don, restaurant, enterprise, school, hotel, beauty? On-site reduction treatment and waste oil recovery of kitchen waste in restaurants such as streets and catering complexes.