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.

Putting inappropriate food waste down disposers can clog the drain and grease trap, which is difficult to empty. For example, potato skins can build a layer inside the unit and dull the blades quicker. This can also turn into a paste that drags motors down. 

Also, it should be noted that batch-feeding food waste into disposers blocks water and causes drain line clogs. To clear the line, fill a 5-gallon bucket with cold water and run it through the disposer to push waste through. 

For a longer service life and high-volume use, it helps to start and stop the unit as much as possible since the blades go in different directions when power is interrupted.

All disposers are sealed, so there is no way to physically oil the unit. Operators should make sure the contactors on the control box are tight. 

If the grinding becomes too loud, the bearings could need replacing. Also, leaking out of the disposer’s bottom means the shaft seal is compromised. This can sometimes (but not always) impact the motor.

Increased grind time caused by blades wearing out, motor failure or smoke, cracks, unusual or excess noise, and frequent repairs serve as indications that the disposer may need replacing. Also, disposers with leaks in seals or shafts should be retired.

A disposer’s service life depends on what items it grinds, the foods’ composition and how long the unit has been 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.