Cooking waste, commonly known as slop feet, slop, also known as driving rain, also known as rancid water, is the collective name of food and drink waste and food waste, mainly residents in the process of living consumption of the formation of domestic waste, is the most important kind of food waste, including families, schools, canteens and catering industry, etc. produced food processing scraps (food waste) and edible residues (slop feet). Its composition is complex, mainly a mixture of oil, water, fruit peels, vegetables, rice and noodles, fish, meat, bones, as well as waste tableware, plastics, paper towels and other substances. Characterized by extremely easy to rot and deteriorate, emit a bad smell, spread bacteria and viruses.

What are the main categories of kitchen waste?

Depending on the source, kitchen waste is mainly categorized into restaurant waste and food waste. The former is generated from restaurants, canteens and other catering industry leftovers, with a large amount of generation, the number of relatively centralized, widely distributed characteristics, the latter mainly refers to the residents of the daily cooking scraps and leftovers from thousands of households, a huge number of relatively decentralized, and the overall generation of more than catering waste.

Catering waste can be divided into three major parts according to the generation process and material specifics:

(1) Garbage formed in the process of meal processing

Mainly from the stem and leaves cut down from the vegetables, vegetables with soil, fish scales, poultry feathers, etc., for the kitchen processing of the remaining residue. This type of garbage does not contain leftovers and oil-water separator garbage, containing very little oil, the economic value is not high, generally no one to collect this type of garbage alone, this type of garbage is mostly used for composting, the production of organic fertilizer.

(2) leftovers, commonly known as slop

This type of garbage is mainly leftover meals and soups, etc., from which the oil proposed is called slop oil. This type of oil is basically neutral in nature, with a low acid value, and can easily be incorporated into cooking oil. Such pigs grown on swill are called garbage pigs.

(3) Oil-water separator garbage

This kind of garbage is mainly from restaurants and hotels in the process of washing and scrubbing, a small amount of meals and some grease and detergent left in the dishes and enter into the oil-water separator along with the washing and scrubbing water, and the grease and oil substances float on the surface of the water, forming oil-water separator garbage. The oil and grease content of oil-water separator garbage is relatively high, generally in the range of 20% to 80%. With the different levels of hotels, the oil content varies greatly, and the oil extracted from the oil-water separator is called "gutter oil", which has a high freezing point and a high acid value.

In the three types of kitchen waste, the amount of leftovers is the largest, and the oil-water separator waste has the most oil. The harm of leftovers is relatively small, but the water content and salt content is high, containing a large number of organic nutrients, is not suitable for direct landfill and incineration, improper handling, there may be the use of these food waste to feed poultry and livestock, recycling and processing of food, refining gutter oil and other endangering food safety and even ecological security.

And by the leftovers extracted from the "swill oil" and oil-water separator garbage extracted from the "gutter oil", has a certain economic value, the lawless elements are often used in the way of mixing cooking oil, the ordinary people are difficult to distinguish and identify, is more difficult to manage a class of garbage. ? Swill oil, gutter oil is the kitchen waste in the most harmful and economic value of the two types of grease .

As a chemical raw material, these two types of fats and oils have many uses, such as can be used to produce fatty acids, lubricants, detergents, soaps and so on. The added value of these products is relatively high, but the demand is not too large. Compared with the comprehensive utilization of domestic kitchen waste oil and grease way, the added value of biodiesel is also higher, but the production cost is higher, the market demand is not yet formed on a large scale, the use of swill oil and gutter oil production of biodiesel, can be for the biodiesel industry to supplement some raw materials.

Based on the above classification of kitchen waste, all restaurant owners need to categorize and separate different wastes in each store and handle them according to the requirements of the relevant departments.

The specific requirements are as follows:

One, the garbage should be classified, recyclable garbage, kitchen waste, etc. should be put separately;

The second is that the garbage should be put into the barrels, and there should not be the phenomenon of garbage littering and sewage flow;

The third is that garbage cans should be cleaned in a timely manner, and the daily cleaning around the garbage room should be done well.

Catering stores produce a large amount of kitchen waste every day, which not only creates a lot of waste, but also causes great damage to the environment. How to reduce the generation of kitchen waste, catering operators in addition to reminding consumers not to waste, encourage people to pack leftovers, kitchen waste should also do a good job of categorization obligations.