First, directly look at the water consumption of the kitchen, how many cubic meters per day, or how many tons per month, which is calculated as 31 days per month and 6-8 hours per day. However, in many cases, this can't be counted, because many of them are newly opened or the water used does not necessarily flow to the equipment. Then, there is another way for us to determine the water consumption, which is based on the number of seats, that is, how many seats there are. ? After determining the processing capacity, the next step is the processing effect, mainly unpowered, automatic and fully automatic oil-water separation. In most cases, small restaurants and fast food restaurants use unpowered ones, that is to say, they can handle two or three tons or five tons per hour, and they can use unpowered ones. If the effect is better, they can consider automatic, five tons, eight tons, ten tons and above, and more often use automatic ones. Powerless, mainly through the inclined tube degreasing module, oil and water are separated. There are automatic and air flotation devices to speed up the separation of oil and water. In addition, there are oil scraping and heating functions in the automatic system. For the automatic system, the automatic slag discharge function is added. For the conventional system, it can be customized from 2 tons without power, and the minimum can be 1 tons, for the automatic system from 5 tons, it can be customized from 3 tons, and for the automatic system from 15 tons, it can be customized from 11 tons. ?

Therefore, for fast food restaurants and small restaurants, an oil-water separator of 2 tons or 3 tons per hour is generally enough. For this, an unpowered oil-water separator can be considered. For larger hotels, the oil-water separator in the automatic dining kitchen can be considered. For large shopping malls, the oily wastewater can be treated centrally, and the oil-water separator in the automatic dining kitchen can be considered. ?