INVESTIGATION OF THE EFFICIENCY OF FATS AND OILS REMOVAL FROM WASTEWATER GENERATED BY PUBLIC CATERING ENTERPRISES

This article presents a comprehensive analysis of the sources of wastewater generation in public cateringenterprises and the mechanisms of their contamination. It is substantiated that high concentrations of fats and oilsaccumulate in wastewater as a result of kitchen processes, dishwashing, and sanitary–hygienic activities. Based onscientific literature, the negative impact of fatty substances on the operation of sewerage systems through processessuch as emulsification, saponification, and mechanical mixing is analyzed. A review of the literature also summarizesthe typical ranges of biochemical oxygen demand (BOD), chemical oxygen demand (COD), suspended solids, and fatconcentrations in wastewater generated by public catering facilities. The results of the study provide a scientific basis forthe technological and environmental feasibility of using grease traps and contribute to ensuring the reliable and stableoperation of sewerage systems