The kitchen drainage of the canteen mainly includes the sewage discharged from food processing and cleaning, cooking utensils and tableware washing, and ground flushing. Its instantaneous discharge volume is large, the quality of oily dirt and solid impurities is high, and the temperature of the discharged sewage is high. There are two common design schemes for discharging this part of sewage: a simple drainage pipeline system and a way to design drainage ditches and pipelines.

The horizontal drain pipe shall not be arranged above the main and non-staple food operation, cooking and meal preparation in the canteen and catering kitchen. If it can not be prevented due to limited conditions, protective measures shall be taken. Due to the large area of the college canteen kitchen, many functional rooms, and many and lax equipment drainage points, if a simple pipe system is used for drainage, it is difficult to make a horizontal drainage pipe that does not pass through the top of the kitchen's main and non-staple food operations, cooking, and meal preparation. This adoption of other protective measures will undoubtedly increase the complexity and cost of the project.

In addition, the staff of each processing room in the kitchen should wash the floor with a lot of tap water during and after daily use to ensure the cleanliness of the workshop. If this part of sewage only depends on the floor drain set in the drainage pipeline system, it is difficult to achieve timely and useful discharge. The open drainage ditch can better deal with these problems. Bajixing Business Kitchen believes that it is a more reasonable and useful scheme to select the combination of open drainage ditch and drainage pipeline for the drainage of college canteen kitchen.

Article source: Kitchen project contracting www.gdmhsy.com