Susteco BIGHANNA T120, Руководство по эксплуатации

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3.6.3 RESTAURANT WASTE - DRAINAGE OF WATER FROM THE WASTE MATERIAL
The waste material from restaurants often contains large volumes of similar
types of material, which contains large amounts of water. Therefore the
handling of the material before it is put into the Big Hanna is extra important.
All material should, if possible, be drained from water. If the moisture content
is too high this will affect the biological process and there could also be
leakage of water from the composter. All material that contains a lot of liquid
(creamed potatoes, tomatoes etc) should be drained from water. It is better to
swill down the soup, sauce etc directly into the sewage. The rest of the waste
material can be put into the Big Hanna if it is drained thoroughly. The
problem with how to drain the food waste can easily be solved by putting two
buckets into each other and drill holes in the bottom of the upper bucket. The food waste material is
put in the upper bucket and in the bottom bucket the water is collected and could be emptied into
the sewage. Do not use strong detergents that might sterilize the food waste when cleaning the
buckets.
3.6.4 RESTAURANT WASTE - GRINDER AND DEWATERING EQUIPMENT
Some restaurant kitchens use an integrated pulper which is a grinder and dewatering unit
incorporated in one appliance. This grinds and dewaters the food waste and reduces the weight and
volume. It is important not to use strong detergents when cleaning this equipment as this can sterilize
or contaminate the food waste. The food waste pulp is usually collected in small buckets. Do not use
strong detergents that might sterilize the food waste when cleaning the buckets.