Home-News-Industry News-How to deal with hotel kitchen waste?
As an important carrier of catering services, hotels generate a large amount of kitchen waste every day. These seemingly useless "kitchen utensils", if mishandled, not only cause environmental pollution, but also lead to the waste of valuable resources. Therefore, building a scientific and standardized food waste treatment system has become a key measure for hotels to practice the concept of green development and fulfill their social responsibilities.
Hotel kitchen waste has significant characteristics of large generation, strong concentration, and complex composition. The traditional processing mode is mostly to collect garbage and transport it to a centralized treatment plant. This method not only has high transportation costs, but also easily causes secondary pollution during transportation, such as leachate leakage and odor diffusion. In addition, non organic components such as plastic bags and tableware are often mixed in hotel kitchen waste. If effective sorting is not carried out, it will directly affect the subsequent treatment effect. With the increasingly strict environmental regulations and the popularization of sustainable development concepts in hotels, there is an urgent need for on-site treatment, easy operation, and environmentally compliant solutions.
In the treatment of hotel kitchen waste, we generally adopt on-site treatment, which means setting up a small treatment station next to the hotel and supporting corresponding kitchen waste treatment equipment for treatment.
The kitchen equipment used in hotels mainly consists of small-scale integrated kitchen waste treatment equipment, with the core process being microbial high-temperature aerobic fermentation composting technology. This technology uses a specially formulated high-temperature bacterial enzyme mixture to rapidly decompose organic matter in the temperature range of 55-65 ℃. Within 24 hours, kitchen waste can be converted into organic fertilizer raw materials, with a reduction rate of over 90%.
In response to the space limitations and operational convenience requirements faced by hotels, the small-scale integrated kitchen waste treatment equipment adopts a modular design, integrating functions such as automatic lifting, weighing, crushing, dehydration, fermentation, and discharge. After the kitchen waste generated by the hotel is transported to the site, it can be automatically processed by equipment and ultimately converted into organic fertilizer raw materials. The generated waste gas and wastewater are collected and treated uniformly, and discharged in compliance with standards, thus achieving the harmless, reduced, and resourceful treatment of hotel kitchen waste.
With the continuous advancement of technology, the treatment of hotel kitchen waste in the future will develop towards a more intelligent and resourceful direction. Microorganisms is currently developing next-generation devices that integrate the Internet of Things and big data analysis, aiming to further improve processing efficiency and control level. For hotels, adopting such appropriate on-site treatment solutions is not only a concrete manifestation of fulfilling environmental responsibilities, but also a vivid practice of carrying out ecological civilization education, which is of great significance for cultivating the environmental awareness of the new generation
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