Electrocoagulation and Electroflotation of Restaurant Wastewater

A combined electrocoagulation and electroflotation process was applied to restaurant wastewater treatment. The effects of operational variables on performance were examined. The electrocoagulation and electroflotation charge loadings are the most important variables. In wide ranges, initial pH and conductivity have no remarkable effects on pollutant removal. However, when pH is <4, suspended solids removal decreases sharply. The proposed technique has two significant advantages: shorter retention time and lower water content in the sludge produced. The power requirement is only 0.5 kW·h/m3 under a set of typical operating conditions. The amount of dried sludge is 0.20-0.37 kg/kg chemical oxygen demand removed.