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Fumes and waste disposal – GREEN HORECA
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Fumes and waste disposal

Commercial kitchen odor removal

The commercial kitchen when working creates airborne grease, fumes, odor and that nasty steam that makes the kitchen cloudy. How to remove fumes and odor in the commercial kitchen?

Hood is installed above kitchen stoves or cooking areas, connected to a exhaust system with a blower (extractor fan) will suck fumes and odor out of the kitchen and discharged in the designed position.

So, the exhaust system does the job of cleaning the air in the restaurant kitchen, creating a good working environment for kitchen staff.

But smoke and odor are still released after being sucked out of the system into the environment, causing air pollution and harming human health. (read more about “The harm of fumes pollution in catering industry” The odor from the restaurant kitchen is mixed in the soot, which brings a lot of harm to people’s normal life.some

Fumes contains lampblack, cooking oil can be purified by some kind equipment such as ESP (Electrostatic Precipitator) fume purifier, active carbon, by water in high result, approximately 98% if purify by ESP.

But the odor are organic molecules that cannot be thoroughly treated with above equipment. How to treat the odor from kitchen?

The methods to treat the commercial kitchen odor are UV light or industrial ozone, or Titanium dioxide filters. There are various ways of applying UV or Ozone or UV + Ozone, or UV + Ozone + Titanium dioxide filters

  • UV light has high energy that can break chemical bonds and break larger molecules into smaller molecules, breaking the bonds of fat compounds by breaking them down into simpler molecules. Consequently, the odor after treating using a UV device is the breaking of these bonds during sterilization. Installing UV device together with ESP on the commercial kitchen exhaust system can purify up to 98% odor and fumes. (The UV light in this case is UV C). UV – C has bactericidal properties.
  • Ozone reacts with odor molecules by transferring the “extra” oxygen atom of the ozone molecule to the odor molecule, changing its composition so it no longer has the same chemical makeup. This chemical reaction is called oxidation. Because Ozone is a tiny molecule which is composed of three oxygen atoms. It is highly reactive which makes it an unstable and potentially toxic gas. It is important to make sure that the Ozone has completely “turned back” into oxygen before the air comes out in the street. Usually a few meters of tube are required for this to happen, or an active carbon filter must be install at the end of the tube.
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Fumes and waste disposal

BBQ smoke dangers

Dangers from BBQ smoke

BBQ smoke contains a high level of polycyclic aromatic hydrocarbons (PAHs), which are known to cause DNA mutations, respiratory disease, and even lung cancer. When the meat is being grilled, fat droplets fall into the coal and create PAH, flying into the air. All people who are next to an active BBQ grill can breathe these toxins.

The BBQ meat is delicious, attractive and popular among diners. Outdoor BBQs at home or food streets, food markets are used all over the world. In many Asian countries like China, Vietnam, Korea, Japan … grilled restaurants which serves BBQ at the table with Korean or Japanese barbecue are very popular and highly developed. Currently, many residential areas such as high-rise apartment buildings have BBQ areas on the ground for residents.

Diners are ready to sit and eat the dishes grilled at the tables in BBQ restaurants, mostly grilled with charcoal or gas, few understand that they are sitting next to a device that emits toxic emissions for their own body and environment.

Inexpensive BBQs restaurants do not have fume treatment systems. Professional BBQ restaurants with BBQ at the table usually have a small smoke pipe at each table to remove BBQ smoke, then blow into the entire system to discharge, but it is difficult to remove all BBQ smoke and odor at the table, diners still inhale a lot of smoke from the grill and the smoke with odor still lingers on people’s clothes. However, when the restaurant has a system to exhaust grilled smoke from all tables to the outside environment, when outside, it still affects and harms the surrounding environment, neighbors, people in the higher floors, other flora and fauna, …

Many people understand that inhaling smoke from a BBQ is not good, and many of us also know that eating grilled meat can have negative consequences for our health. Both inhaling smoke and eating grilled meat from the BBQ are harmful to health. However, according to a new study, the absorption of PAH through the skin may be an equally serious but unnoticed problem.

By monitoring a group of people enjoying a barbecue, Chinese researchers discover that the carcinogens in barbecue smoke are more likely to enter our bodies through our skin than our lungs.

Researchers at Jinan University in China, led by Eddy Y. Zeng, set out to quantify exactly how much PAH passes through the skin of someone at a BBQ. The Authors concluded that consuming grilled food accounted for the majority of PAH absorbed by the body. Skin came second and inhalation came third.  They believe that oils produced during a BBQ might ease the passage of PAHs through the skin. (Source: www.medicalnewstoday.com)

How to reduce the dangers from BBQ?

In order to protect the environment and human health, the restaurant industry needs to pay more attention to the methods to minimize harmful gases from kitchen fumes and from the BBQ smoke with reasonable cooking methods, and with eco protection equipment, green technology for treating smoke in the best way.

How much smoke flow emitted by a barbecue restaurant (with BBQs at the table) every working day?

Each BBQ at the table with a smoke pipe system usually has a smoke flow of 250 m3 per hour. The average daily activity of BBQs is about 5 hours. An average restaurant with about 20 tables (20 BBQ stores), estimate at 80% capacity of the table, will have a total smoke discharge from all BBQ stores of 20,000 m3 per day. (Research from BBQ restaurants in Vietnam)

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Fumes and waste disposal

Biodegradable Trash Bags

Go green be part of the movement to create a more sustainable planet. The biodegradable and compostable trash bags are eco-friendly products and should be used in Horeca industry.

Equip restaurant outlet, kitchen, guest room, office, or any other facility producing waste with biodegradable trash bags. Certified as compostable and biodegradable, these liners work toward reducing landfill waste and pollution, creating a more sustainable environment.

In addition, also check out the list of eco-friendly biodegradable and compostable products you need to use:

  • Biodegradable and compostable plates, bowls, and trays.
  • Biodegradable and compostable paper take out containers.
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Fumes and waste disposal

Grease trap

What is a grease trap?

A grease trap (also known as grease interceptor) is a plumbing device (a type of trap) designed to intercept most greases and solids before they enter a wastewater disposal system.

In the most basic terms, a grease trap works by slowing down the flow of warm/hot greasy water and allowing it to cool. As the water cools, the grease and oil in the water separate out and float to the top of the trap.

Grease trap usually made from stainless steel or plastic in a rectangular box or cylindrical round with water inlet and outlet, and some other technical walls inside.

image: sswm.info

The importance of grease trap

It is perfectly normal for a small amount of waste oil to enter into septic tanks or other treatment facilities. However, when there is a large amount of grease such as in restaurant kitchen, the waste oils can quickly overwhelm either a septic tank or treatment facilities. This makes it critically important for restaurant owners who want to make sure they do not have to pay for the high cost of replacing a septic system or fixing the drainage pipe system … or fines imposed by the government if they are on public sewage.

In addition, grease traps contribute to the cleaning of kitchen waste water into the public water treatment system. This is an environmental protection equipment.

So, installing grease traps in restaurant kitchen is the best and “must” solution.

How does grease trap works?

When waste water flows into a water disposal system, such as a septic tank, the oil in this waste water forms scum at the top of the septic tank. This floating layer of scum has to be cleaned out on a periodic basis if it gets too dense for the water to continue flowing.

Most of the time this oily layer of scum is slowly digested and broken down by microorganisms that are part of the anaerobic digestion process.

However, when there are large amounts of oil, such as from sinks or dish washing machine in restaurant kitchen, the result is often for it to overwhelm the abilities of the septic tank and this will result in blockage of pipes, and the inability to dispose of solids properly in the septic tank system.

Additionally, some types of high viscosity fats such as cooking grease or lard tend to solidify when they get cold. These can then combine with other disposed solids which can create a significant blockage problem.

People typically install traps between the sinks in the kitchen and the sewer system. The traps reduce the number of fats, oil, and greases that enter the sewer system.

Source: https://fupur.com/grease-trap/