Evaluation of Environmental Sustainability Indicators for Oil-Water Separation Equipment

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  • OTSUKA Toshihiko
    Saitama-ken Environmental Analysis & Research Association
  • ANKYU Eriko
    Graduate School of Life and Environmental Sciences, University of Tsukuba
  • NOGUCHI Ryozo
    Faculty of Life and Environmental Sciences, University of Tsukuba

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Other Title
  • <b>飲食店排水への油水分離装置導入による</b><b>環境影響評価 </b>
  • 飲食店排水への油水分離装置導入による環境影響評価
  • インショクテン ハイスイ エ ノ ユスイ ブンリ ソウチ ドウニュウ ニ ヨル カンキョウ エイキョウ ヒョウカ

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Abstract

<p>In this research, an oil-water separation equipment was installed at a restaurant and the difference of the material and energy flow between before and after the installation of the oil-water separation equipment was analyzed. The results showed that the material input, except for food and oil, into the boundary condition of the material and energy flow per one meal was reduced using the oil-water separation equipment. The reduction of water consumption in the dishwashing machine was saved effectively from the total water consumption regardless of the consumption of the number of meals in the restaurant. CO2 emission was reduced by 39.5％ using the material and energy balance for cooking and dishwashing after the installation of the oil-water separation equipment. The environmental impact of the n -hexane extract index was reduced by 88.8％ after the installation of the oil-water separation equipment from the viewpoint of the gray water footprint. More than 54.5％ of the oil removal rate was established from wastewater while the number of the meals was increased in the assessments.</p>

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