DescriptionThe BioMast NG 4 grease separator reduces fat content and controls pH for wastewater from kitchens and institutional catering. Designed for kindergartens, schools, restaurants and food distribution centers serving over 400 meals/day, nursing homes and similar facilities. The system performs mechanical separation of solids and fats, combined with biological fat degradation and integrated pH regulation. It includes a dosing cabinet with bacteria and a dosing station with a peristaltic pump for controlled NaOH dosing.
How it works- Incoming wastewater enters the separator where an initial compartment reduces flow velocity to allow sedimentation of solids and sludge.
- Fats, being lighter, rise to the surface and are separated from the effluent.
- A dosing cabinet at the inlet houses a biological dosing station and a peristaltic pump for pH control.
- NaOH (base) is dosed at the inlet to adjust acidity and meet required outlet pH limits.
- Bacteria supplied by the dosing station biologically degrade fats into CO2 and water.
Applications- Kindergartens and schools
- Restaurants and catering operations (recommended for >400 meals/day)
- Food distribution businesses (>400 meals/day)
- Nursing homes and other institutional kitchens
DimensionsVolume | Code | Dimensions A x B x C [mm] | Plan (PDF available) | Render (image available) | Inquiry
2.300 | 7400075690 | 2180 x 700 x 1725 | PDF available | Render available | Inquiry option present
Technical specifications- Model: BioMast NG 4
- Function: Mechanical separation of solids and fats plus biological fat degradation
- Integrated pH regulation (NaOH dosing and peristaltic pump)
- Biological dosing station with bacteria for fat biodegradation
- Tested on NG4 grease trap with flow rate q = 4 L/s
- Recommended capacity: 400–700 meals/day
- Volume (example model): 2.300
- Product code (example): 7400075690
- Dimensions (example model): 2180 x 700 x 1725 mm (A x B x C)
- Complies with standard: SIST EN 1825-1
- Installation plan (PDF) and product renderings available