There are right and wrong ways to run food and garbage disposers. Operators should allow cold water to run for 10 to 20 seconds after feeding product through the disposer, which ensures small particles push through to the main sewer line properly. Avoid using hot water during the disposing process since it can melt and solidify fat, which will block the drain line.
Foodservice operators should first check with local zoning or municipal boards to ensure they can use these units in their businesses as some municipalities have regulations regarding the use of disposers or prohibit their use altogether. Also, some local requirements may impact the units an operator can specify, including ordinances that dictate the use of grease traps or interceptors.
Food and garbage disposers help reduce trash-hauling costs by minimizing the amount of food tossed in the trash and reducing staff trips to the dumpster.
A disposer’s service life depends on what items it grinds, the foods’ composition and how long the unit is operating. These systems can last as little as 3 years up to 20 years. The average service life is about 5 years for units that are properly cleaned and maintained.
Because some municipalities have regulations regarding the use of disposers or prohibit their use altogether, foodservice operators should first check with local zoning or municipal boards to ensure they can use these units in their businesses. Some local requirements may impact the units an operator can specify including ordinances that dictate the use of grease traps or interceptors.
Foodservice operators typically install disposers in dish tables and pot/pan sinks as well as in vegetable prep, salad prep and meat prep areas. This equipment helps reduce trash hauling costs by minimizing the amount of food tossed in the trash and reducing staff trips to the dumpster.
Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.
Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of Conserve.restaurant.org, the National Restaurant Association’s sustainable information resource.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
