What are the treatment methods of kitchen waste?

Kitchen waste, commonly known as swill, swill, swill and swill, is the general name of food waste and kitchen waste, which is mainly the domestic waste formed by residents in the process of daily consumption, and is the most important type of food waste, including food processing leftovers (kitchen waste) and edible residues (swill) produced by families, schools, canteens and restaurants. Its composition is complex, mainly composed of oil, water, peel, vegetables, rice flour, fish, meat, bones, discarded tableware, plastics, paper towels and other substances. It is characterized by easy decay and deterioration, stinking and spreading bacteria and viruses.

What are the main categories of kitchen waste?

According to different sources, kitchen waste is mainly divided into catering waste and kitchen waste. The former is produced by leftovers in restaurants and canteens, and has the characteristics of large quantity, relatively concentrated quantity and wide distribution. The latter mainly refers to the leftovers discarded by residents in their daily cooking, which come from thousands of households, with a huge amount but relatively scattered, and the overall output exceeds that of food waste.

According to the production process and specific materials, food waste can be divided into three parts:

(1) Garbage formed during food processing

Mainly stems and leaves cut from vegetables, soil entrained by vegetables, fish scales, head and foot feathers of poultry and so on. The rest is handled by the kitchen. This kind of garbage does not contain leftovers and garbage from oil-water separator, so it contains less oil and has low economic value. Generally, no one collects this garbage alone, and this garbage is mostly used for composting to produce organic fertilizer.

(2) Leftovers, commonly known as swill.

This kind of garbage is mainly leftover food and soup, and the oil extracted from it is called swill oil. This kind of oil is basically neutral in nature, and its acid value is not high, so it is easy to enter edible oil. This kind of pig that grew up eating swill is called garbage pig.

(3) Waste generated by oil-water separator

This kind of garbage is mainly a small amount of food, some grease and detergent left on the tableware in the washing process of restaurants and restaurants. With the washing water entering the oil-water separator, grease substances float on the water surface, forming oil-water separator garbage. The oil content of waste produced by oil-water separator is relatively high, generally between 20% and 80%. With the different hotel grades, the oil content varies greatly. The oil extracted by oil-water separator is called "gutter oil", which has high freezing point and high acid value.

Among the three types of kitchen waste, the amount of leftovers is the largest, and the oil-water separator waste contains the most oil. The harm of leftovers is relatively small, but the water content and salt content are high, and it contains a lot of organic nutrients, so it is not suitable for direct landfill and incineration. If it is not handled properly, it may endanger food safety and even ecological safety to use these kitchen wastes to raise poultry and livestock, recycle processed food and refine waste oil.

The "swill oil" extracted from the leftovers and the "gutter oil" extracted from the garbage of oil-water separator have certain economic value, and criminals often mix them into edible oil by blending, which is difficult for ordinary people to distinguish and identify, and it is a kind of garbage that is difficult to manage. ? Hogwash oil and gutter oil are two kinds of oils with the greatest harm and the highest economic value in kitchen waste.

As a chemical raw material, these two oils have many uses, such as producing fatty acids, lubricants, detergents and soaps. The added value of these products is relatively high, but the demand is not too great. Compared with the comprehensive utilization of kitchen waste oil in China, biodiesel has higher added value, but higher production cost, and the market demand has not yet formed a large scale. Using swill oil and waste oil to produce biodiesel can supplement some raw materials for biodiesel industry.

According to the above classification of kitchen waste, all catering owners need to classify and repackage the different wastes in each store and deal with them according to the requirements of relevant departments.

The specific requirements are as follows:

First, garbage should be classified, and recyclable garbage and kitchen garbage should be placed separately;

Second, the garbage should be put into the bucket, and there should be no littering and cross-flow of sewage;

Third, clean the trash can in time and do a good job of daily cleaning around the garbage room.

Food and beverage outlets produce a lot of kitchen waste every day, which not only causes great waste, but also causes great damage to the environment. How to reduce the generation of kitchen waste, catering operators should not only remind consumers not to waste, encourage everyone to pack leftovers, but also have the obligation to classify kitchen waste.