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Anonymous users2024-01-23In addition to water supply and drainage, the kitchen of general catering also needs to be equipped with grease traps in the drainage design. There are a lot of manufacturers that make a variety of grease traps (what you call a sewage storage tank).
It is more convenient for you to find a company that is closer to the city where you live.
Please describe the problem in detail.
According to your requirements, the best way is not to move the pipe, but to change the direction of the door. See the figure below for details.
The chef generally only cares about stir-frying and coming up with new dishes, and the second chef generally processes the dishes, for example, the semi-finished or near-finished food that needs to be prepared in advance, and the side dish worker generally cuts some semi-finished vegetables or meat, and the chef does a good job of cooperating with the stir-frying. That's it.
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Generally speaking, the drainage system of a hot pot restaurant should be made into a drainage ditch, with a lid on the top to facilitate drainage, and the hole spacing of the lid should not be too large to prevent rodent infestation. Because the oil stain at the bottom of the hot pot restaurant is relatively large, it is necessary to take oil-water separation measures, install the oil-water separator to the drainage end and maintain it regularly.