Electrocoagulation (EC) is an effective electrochemical approach for the treatment of different variety of polluting water and has received considerable attention in recent years due its high efficiency in dealing with numerous persistent pollutants [1]. This method is specially more effective in treating wastewaters including small and light suspended particles, such as oily restaurant wastewater, because of the accompanying electro-flotation effect. Therefore, it is expected that the EC would be an ideal method for treating restaurant wastewaters. The purpose of this research is to examine the possibility of EC in treating restaurant wastewater and to determine the optimum operational situations. The specifications of restaurant wastewater were investigated. High oil and grease amounts were diagnosed [2]. In this work, the effects of applied different electrode materials, primary contaminant concentration (primary COD between 5000-10000 mg/L), functional situations, current density (1-9 mA/cm2), voltage and time of electrolysis (1-30 min) and primary pH of the wastewater (5-9) were examined. Two distinct electrodes, Al and Fe, are used for EC. The results described that treatment reduced chemical oxygen demand (COD) was almost 95% and the optimum time is between 10-15 min. The optimum charge loading and current density were wastewater and 2-4 mA/cm2 belonging to the wastewater tested. According to the problem of water shortage in the country, use from low-cost method of treatment of restaurants wastewater can be effective for using in agriculture and etc.
