Large amounts of oils and fats are generated every day in catering units (canteens restaurants, hospitals, etc.) which, if not conveniently intercepted, can cause serious environmental problems and clogging in the pipes.
The grease separation chambers intercept oils and fats from kitchen kitchens, avoiding problems of clogging in the boxes and wastewater collectors, as well as treatment, maintenance and operation problems in the biological treatment.
They comply with the emission limit value for oils and greases of D.L. 236/98 of August 1st.
They are especially suitable for use in catering units, such as canteens, bars, cafes, restaurants or hospitals.
- Effective separation of oils and fats.
- Easy access to clean solids.
- Very simple installation.
- Prevents clogging of pipes and manifolds.
- It does not produce odors.
- No energy costs
- Significant benefits for the environment.
- More efficient operation of municipal biological treatment
Models of grease separation chambers
The liquid effluent goes to a second chamber where the oils and fats are separated from the water due to the difference in densities. Oils and fats, because they are less dense than water, accumulate on the surface of the latter where they are retained, avoiding their discharge to the waste water collectors, and then removed.The effluent from the kitchen sink flows through the tubing to the fat separation chamber where, in the first stage, the solids are retained in a basket (in the model with a basket).
|Flow rate (l/s)||0,5||1,0||1,5|
|Operating volume (l)||40||82||120|
In polyethylene for surface
In polyethylene for burial with decanter