I am looking for the quality of restaurants wastewater quality. Of course I know the quality is related to type of restaurants and water use management, but the measurement of wastewater quality from different local and users can be useful for a designer of wastewater treatment. If someone has any measurement of restaurants wastewater quality, such as TDS, TSS, BOD5, COD, O&G. Please participate in this topic and record the measurement results.
Thanks
Dear Zabihollah,
Here are some links that may be helpful
http://www.barnstablecountyhealth.org/resources/publications/compendium-of-information-on-alternative-onsite-septic-system-technology/grease-and-oil-in-restaurant-wastewater
https://www.tceq.texas.gov/assets/public/compliance/compliance_support/regulatory/ossf/FOG-report-reduced-with-reduced-appx.pdf
http://www.soils.wisc.edu/sswmp/pubs/10.13.pdf
http://www.ijeert.org/pdf/v2-i2/3.pdf
With my best regards
Prof. Bachir ACHOUR
Dear Bachir Achour and Abhishek Raj
Thanks a lot for your links and files. Really was good.
Regards
i THINK SO YOU CAN EVALATE TDS, TSS, BOD5, COD, O&G, pH, TEMPERATURE, Total Nitrogen , Total Phosphorus, Detergents, THEN IF YOUR LEGISLATION INCLUDES SOME MICROBIOLOGICAL PARAMETERS LIKE COLIFORMS (THERMOTOLERANTS), E. COLI COULD BE INTERESTING TO INCLUDE IN YOUR INVESTIGATION
ITS IMPORTANT WHEN YOU TAKE SAMPLES ALL DAY RESTAURANTS DON´T HAVE THE SAME WORK, THEY HAVE PICS
ITS IMPORTANT TO KNOW THE TIME OF SAMPLING
RESTAURANTS IN WORK IS NOT EQUAL ÁLL DAY.
WHERE THE SAMPLE IS TAKEN
UNDER WHAT CONDITIONS
IF THERE HAVE PRE-TREATMENT OR NOT
EVERYTHING MUST BE PERFECTLY INDICATED AT THE TIME OF TAKING THE SAMPLE AND IN THE CHAIN OF CUSTODY WITH ARRIVING samples to the lab
TIME & CONDITIONS BETWEEN SAMPLING, TRANSPORTING AND ARRIVE TO LAB
PD.:eXCUSE ME FOR THE CAPITAL LETTERS I HAVING PROBLEMS WITH MY KEYBOARD!
Dear Rosa Amelia Reategui
Thanks a lot for your answering. Off-course I am looking to having some data for the mentioned parameters in order the range of quality of this wastewater.
regards
Aloha Zabihollah,
Amelia has given some excellent information, particularly when considering peak usage and variance in discharge per time.
Please note that all restaurants are required to install and maintain grease interceptors by municipal mandate. Grease traps sequester FOG (fatty acids, oil, and grease) in the effluent stream. These devices are pumped by a service contractor on a frequency determined by the municipal health inspector.
The effluent stream is thus nearly void of FOG generated in the kitchen.
Each restaurant will have an unique signature, however, my work on grease trap waste has characterized the homogenization of the effluent from a metropolitan area of 3000 restaurants.
FOG was separated and food solids were removed with a heated settling process (55C-24hrs) for bio-fuel conversion.
The remaining waste water was consistent year-round with COD, TSS, TN, and TP of 12-22, 1-1.5, 0.2-0.3, 0.05-0.1 grams/liter and pH of 4.3. Hexane extractable materials ranges 3-5 grams/liter. COD of raw grease trap waste ranged from 80-120 grams/liter.
Please see http://www.sciencedirect.com/science/article/pii/S2214714414001391 for more information.
Dear Zabihollah Yousefi. not only those parameters, you have to take the consideration of phenolic compounds in the waste water is also important. oil and grease is the another important parameter in the restaurants, canteens, hotels. generally in the canteens run by the ports the range of the waste water quality is
waste water was consistent year-round with COD, TSS, TN, and TP of 12-30, 1-2, 0.2-0.5, 0.05-0.1 grams/liter and pH of 4.3. Hexane extractable materials ranges 3-8 grams/liter. COD of raw grease trap waste ranged from 80-150 grams/liter.
Dear Zabihollah Yousefi
One important point is about O & G and Grease traps, sometimes we have problems when monitoring water samples because Grease traps aren´t clean, not function, bad conditions, or without adequate maintenance then in lab we can find reporta after the traps O & G have higher concentration tan before so it confirm thata the trps aren´t OK, so . . . sometimes customers think so it´s lab error but when you when you apply the traceability of monitoring you check the bad conditions, so it is important to have documents, you can include a note about traps conditions, that support our work of monitoring and photographic archives, you confirm it isn´t a monitoring and/or lab error. Remember the monitoring should include representative samples , according to the objectives , the type of assessing, reliable and adequately taken for real , insurance, representative and reliable data for decision making Go forward!
BOD, COD, TSS, pH, TDS and TKN of the wastewater have to characterized and based on your country standards shall be treated. this question is too general. is the restaurant having any treatment plant? or you are going to design?
Dear Nasrin Aghamohammadi
Ok, my question is too general, but when you have a decision to design a treatment plant for a restaurant, usually require to collect the possible wastewater quality for restaurant and comparison the quality of the case with other restaurant, due to limitation in time and wastewater analysis. So,I design this question just for collect the researched work results and also referred related texts.
yours
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