Kitchen waste water, commonly known as drowning water, is a domestic waste formed by residents during their daily consumption. It is highly perishable and degenerates, emitting stench and spreading bacteria and viruses. Its main features are rich organic matter, high moisture content, and perishable. Its traits and odors can have adverse effects on environmental sanitation, and it is easy to breed harmful substances such as microorganisms and mycotoxins, posing a threat to the health of residents in the collection place.

The kitchen waste water has significant harm and duality of resources, and its characteristics can be summarized as:

1. High water content, up to 80% - 95%.

2. The salt content is high, and some areas contain pepper and acetic acid.

3, high organic content, protein, cellulose, starch, fat and so on.

4, rich in nitrogen, phosphorus, potassium, calcium and various trace elements.

5. There are pathogenic bacteria and pathogenic microorganisms.