Process flow of food waste treatment equipment:

1. Pretreatment system: screening, weighing, crushing, washing, dehydration

2. Oil-water separation system: automatic oil discharge, air flotation device, heating system

3. Aerobic fermentation system: stirring, heating, ventilation

4. Exhaust gas treatment system: biological filter spray, UV photolysis

5. Wastewater treatment system: pretreatment, biochemical treatment

6. Electrical control system: on-site and remote monitoring

How to use commercial kitchen waste treatment equipment:

The basic principle of the microbial treatment of organic waste in commercial kitchen waste treatment equipment is to use microbial degradation bacteria to produce a variety of enzymes to quickly decompose the classified organic waste (if vegetables, vegetable leaves, vegetable roots, food residues, chicken, duck and fish waste, shrimp and crab shells) , eggshells, bones, swill, etc.), even the stubborn garbage that is difficult to handle can achieve a good decomposition effect. After setting the operating parameters, it can run automatically 24 hours a day. 80% of the organic waste is metabolized into water vapor within 24 hours, and the biothermal energy is discharged up to the standard. 20% of the solid discharge can also be used as organic fertilizer to grow fruits and vegetables. The whole treatment process is pollution-free and has no secondary pollution. It is in line with the principle of "recycling, harmless and resourceful" in my country's waste disposal.

How to use commercial kitchen waste disposal equipment correctly?

1. Before using the commercial kitchen waste treatment equipment, the contact parts of the equipment, equipment and raw materials must be cleaned with detergent;

2. After the extraction work is finished, when it needs to be shut down, it is strictly forbidden to interrupt the operation of the equipment immediately. One is to reduce the working pressure of the hydraulic equipment management system and open the forced door at the end of the sieve bucket; perhaps according to the actual operation of the manual service, the forced door will rise, and the equipment will run for a period of time until the raw material sediment in the filter screen can no longer be removed from the screen. The door is discharged, and then the equipment is stopped to clean up the remaining raw material sediment in the sieve bucket;

3. During the whole operation process, the working pressure of commercial kitchen waste treatment equipment should be reduced as much as possible, otherwise it will lead to common problems such as equipment shutdown and sieve bucket rupture;

4. The water temperature of the hydraulic equipment management system shall not exceed 65°C. Due to the high temperature of the hydraulic pump, the continuous operation time of the oil pump under high pressure shall not exceed 30 minutes. In the transmission system management system, the temperature of the rolling bearing must not exceed room temperature by 40°C;

5. During operation, sharp substances and internal metal objects cannot enter the body, which will damage the internal components and endanger the normal operation of the equipment. You can choose raw materials before extraction.

6. If you do not use the food waste treatment equipment for a long time, you must clean up all the sediments and water guns of the raw materials in the human body, apply edible oil on the rusty parts for maintenance, and place them in a place with air circulation and dryness;

7. The lubricating oil of the compression equipment in the hydraulic equipment management system should be kept clean, and a 130-mesh filter should be used when adding oil or changing oil;

8. The rolling bearings of the transmission system management system of commercial kitchen waste disposal equipment should be regularly lubricated with grease for maintenance; the gearbox should be regularly injected with grease for maintenance; the hydraulic oil tank should be regularly injected with engine oil for maintenance.

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