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M.E.T.T.S. - Consulting Engineers > R&D Projects > Wastes Processing and Management - Discussion and Diagrams
Discussion and Diagrams:
Wastes Processing and Management for Remote Sites for Sewage, Grey Water and Solids
Dr. Michael C. Clarke,
Managing Director, M.E.T.T.S. Pty. Ltd.
WASTE STREAMS
· SEWAGE ('BLACK WATER') AND, BATHROOM AND INFIRMARY SOLIDS
· KITCHEN WASTES, SOLIDS, 'GREY WATER' AND, OIL AND GREASE
· BATHROOM AND LAUNDRY GREY WATER
· GARDEN SOLIDS, ROADWAY RUN-OFF WATER, SWIMMING POOL DISCHARGE
PROPOSAL AIM AND SCOPE
M.E.T.T.S. can provide hotel and resort operators with complete, integrated and economical
waste management schemes, that are almost totally self-sufficient, and require a minimum of external management, materials supply and residuals removal. The concepts of biological neutralisation, recycling, energy recovery and the maintenance of site ambience are included in the planning of any waste management scheme. The aim of this proposal is thus to provide an environmentally benign but complete waste management system. The scope of the proposal is to provide a waste management that will encompass the processing of all of the above waste streams.
See waste management diagram ONE and waste management diagram TWO.
(1) Liquid wastes. The separation of sewage (black water) from kitchen and bathroom grey water should be considered in any wastes management plan. The reduction in volume for 'full treatment by the sewage plant will provide capital and operating savings in sewage treatment.
(2) Grease traps. The removal of grease and oils before sewage treatment is standard practice. The process can be enhanced by the application of grease eating bacteria to the waste stream. Grease from the traps can be burnt in the incinerator, if bacterial oxidation is not utilised.
(3) Odour control. Odour control can be achieved by four means. These are, biological control using packed beds, ozonation, incineration (combustion of odorous emissions) and dispersion. Depending on the physical circumstances, any one of those methods could be employed.
(4) Water dosing. Depending on the intended uses, dosing of the reservoir water will be undertaken to ensure water quality. It would be possible to produce water of potable quality by installing a stringent dosing and filtration regime.
(5) Cooking oil. Depending on the cooking styles, the size of the kitchens and kitchen practice, cooking oil can be a minor or major problem. Incineration, biological oxidation and landfill are all disposal options.
NOTE:
You are welcome to quote up to a maximum of three paragraphs from the above paper, on condition that you include attribution to this website, as follows:
SOURCE: M.E.T.T.S. Pty. Ltd. Website http://www.metts.com.au
Author: Michael C Clarke
(Michael C Clarke on Google+)
Managing Director, M.E.T.T.S. Pty. Ltd.
WASTE STREAMS
· SEWAGE ('BLACK WATER') AND, BATHROOM AND INFIRMARY SOLIDS
· KITCHEN WASTES, SOLIDS, 'GREY WATER' AND, OIL AND GREASE
· BATHROOM AND LAUNDRY GREY WATER
· GARDEN SOLIDS, ROADWAY RUN-OFF WATER, SWIMMING POOL DISCHARGE
PROPOSAL AIM AND SCOPE
M.E.T.T.S. can provide hotel and resort operators with complete, integrated and economical
waste management schemes, that are almost totally self-sufficient, and require a minimum of external management, materials supply and residuals removal. The concepts of biological neutralisation, recycling, energy recovery and the maintenance of site ambience are included in the planning of any waste management scheme. The aim of this proposal is thus to provide an environmentally benign but complete waste management system. The scope of the proposal is to provide a waste management that will encompass the processing of all of the above waste streams.
See waste management diagram ONE and waste management diagram TWO.
(1) Liquid wastes. The separation of sewage (black water) from kitchen and bathroom grey water should be considered in any wastes management plan. The reduction in volume for 'full treatment by the sewage plant will provide capital and operating savings in sewage treatment.
(2) Grease traps. The removal of grease and oils before sewage treatment is standard practice. The process can be enhanced by the application of grease eating bacteria to the waste stream. Grease from the traps can be burnt in the incinerator, if bacterial oxidation is not utilised.
(3) Odour control. Odour control can be achieved by four means. These are, biological control using packed beds, ozonation, incineration (combustion of odorous emissions) and dispersion. Depending on the physical circumstances, any one of those methods could be employed.
(4) Water dosing. Depending on the intended uses, dosing of the reservoir water will be undertaken to ensure water quality. It would be possible to produce water of potable quality by installing a stringent dosing and filtration regime.
(5) Cooking oil. Depending on the cooking styles, the size of the kitchens and kitchen practice, cooking oil can be a minor or major problem. Incineration, biological oxidation and landfill are all disposal options.
NOTE:
You are welcome to quote up to a maximum of three paragraphs from the above paper, on condition that you include attribution to this website, as follows:
SOURCE: M.E.T.T.S. Pty. Ltd. Website http://www.metts.com.au
Author: Michael C Clarke
(Michael C Clarke on Google+)
M.E.T.T.S. Pty. Ltd. - Consulting Engineers PO Box 843, Helensvale QLD 4212, Australia TEL: (07) 5502 8093 • (Int'l) +61-7-5502 8093 EMAIL: metts[at]metts.com.au Copyright • Privacy • Terms of Use © 1999-2014 M.E.T.T.S. Pty. Ltd. All Rights Reserved. |
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