"Hot water," the more the pipe is used.

What is the fat clog caused by the pipe?

"Ton pipe" is not a coincidence, and it is not a matter of bad luck, but it comes from a crime that we repeat every day in the kitchen that becomes used to.

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Many cooks are confident that she keeps the kitchen clean, keeps food waste, keeps trash cans, and wipes the kitchen every other day, but why a few months?....The water in the sync started, uh, smelling rotten and hitting the nose.

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The number one misunderstanding in the kitchen universe is the belief in dishwashing liquid.

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Many people think that if there are tons of fat or tons of water pipes,

Just use a lot of dishwashing liquid, mix it with tap water, hit the bubble and pour it down the sink.

Just this, the fat will flow down the pipe and out to the end outside the kitchen.

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True, the dishwashing liquid helps "separate" the fat from the bowl dish.

But it doesn't "conjure up" fat to disappear from this world! People are the same macaroni.

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If a mixture of water + dishwashing liquid + fat flows into a cold, dark pipe, they start to break out again and coagulate into sticky mucus clumps along the walls of the PVC pipe.

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After several months, these slime accumulates thicker and thicker until it becomes as hard as soap that plugs the hole.

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And we tend to be careful with vegetable oil from frying.

Instead, we ignore animal fat mixed with curry, coconut milk stains, or even soup juice containing oil and animal fat.

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Everything is a fine glue that traps vegetable debris or hair that has escaped the sieve, and it is wrapped and held together like a very strong sticky lump called "Fatberg," or a fat iceberg that is difficult to remove with hot water.

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and "Hot Water," the cool highlight of fat melting.

This is another "most senseless" belief of people wanting to save 100 digits but having to pay tens of thousands in the future.

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Pouring boiling water into the pipe may actually help the clogged fat "melt," but it is "washing the fat from point A to accumulate again in point B."

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The melted fat flows deep into a distant pipe, which is inaccessible to hot water. At that point, it cools and solidifies into a huge lump deep in the main pipe system.

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Now, the life of the kitchen has definitely become a Korean drama, because the plumber has to be called the pipe pipe, never ending.

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The last behavior is "often urbanized style," thinking that a small piece of food is okay. The pipe is big enough to blow away. The truth is that our kitchen pipes often have a lot of "crooked" or 90-degree joints. Those small pieces of food freeze along the pipe curve and serve to trap the fat, causing the fat to freeze until the exposed pipe finally has a pinhole.

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"Fusion doesn't just sell things, we give them real substance."

# Microbial fusion

# Fusion partner tank sat

# Zat tank microbes

# Micro-organisms partner tank sat

# Fusion to reduce rotten egg gas