COMMONLY ASKED QUESTIONS ABOUT COMMERCIAL FOOD WASTE DISPOSERS

One of the greatest advantages of using Google is its ability to quickly provide answers to almost any question imaginable. This allows us to explore the various queries people have when searching for commercial foodservice equipment, such as restaurant supplies, catering transport solutions, and other related items. Today, we’ll address the four most frequently asked questions regarding Commercial Food Waste Disposers that we’ve come across in our research.

Are Food Waste Disposers Environmentally Friendly?

This is an excellent question that has sparked significant debate. Much of the research focuses on residential food waste disposers, but applying these findings to commercial kitchens often amplifies the outcomes, whether positive or negative.

The crux of the argument lies in the fact that food waste disposers reduce the amount of solid waste sent to landfills. However, they consume large amounts of water in the process, which is effectively wasted. On average, residential disposers use about 2 gallons of water per minute, equating to roughly 700 gallons annually based on minimal daily use. In a commercial setting, where disposers are used far more frequently, the water consumption increases exponentially. Some argue that this merely shifts the problem from solid waste to sludge that ends up in the sewer system, requiring treatment at wastewater plants.

In the 1970s, New York City banned food waste disposers due to concerns about clogging the city's sewer infrastructure and potential overflow into the Hudson River during storms. However, after a comprehensive 18-month study commissioned by then-Mayor Rudy Giuliani, the ban was lifted in 1997. The study highlighted benefits such as reduced rodent populations and fewer disease-carrying pests, along with a decrease in solid waste transported to landfills.

A life-cycle analysis conducted in 2003 compared different food waste collection methods and concluded that food waste disposers contribute to reduced greenhouse gas emissions, decreased road traffic, and lower overall costs for municipalities managing waste. Furthermore, sludge collected at water treatment plants can be converted into methane for energy production or used as nutrient-rich fertilizer by farmers—but only if the treatment facility is equipped with advanced technology.

Research continues to explore sustainable practices, so if this topic matters to you, we recommend looking up the latest information online. Many commercial food waste disposer brands, such as Hobart, Insinkerator, and Salvajor, which you can find on Cook’s Direct, offer water-efficient models designed to minimize environmental impact.

What Can Be Put in a Food Waste Disposer?

It’s crucial to remember that not all types of food waste are suitable for disposers. Generally, organic and biodegradable foods are ideal for grinding. Avoid putting non-food items like wrappers, napkins, straws, or utensils in the disposer. Additionally, grease, oil, and solid fats can cause plumbing blockages, so these should never go into the disposer.

Foods That Can Go in a Garbage Disposal:

Fruits
Vegetables
Meats
Poultry
Breads
Grains
Bones
Trimming scraps
Seafood

Items That Shouldn’t Go in a Commercial Food Waste Disposer:

Artichokes or other fibrous foods
Pineapple tops
Corn husks
Oyster and clam shells
Aluminum or steel cans
Plastic or metal utensils
Glass
Plastic wraps
Disposable gloves
Corrosive chemicals

How Much Do Food Waste Disposers Cost?

For commercial food waste disposers, purchasing decisions should be based on expected usage and volume. While price is important, it’s essential to remember that this is a piece of equipment that will see heavy use in any commercial kitchen. Most commercial kitchens start with disposers rated at least ¾ HP. You should also consider the RPM of the unit to ensure it can handle the workload. Light-duty commercial disposers typically cost between $1,250 and $1,500. Heavy-duty models can range from $3,500 to $5,000. Customized full food waste disposal systems can exceed $5,000, especially when integrated into larger dishroom projects.

At Cook’s, we’ve collaborated with numerous institutional foodservice operators to tailor solutions that meet their specific needs. Our expertise spans design, layout, and specification of dishroom components, including food waste disposers. If you’re planning a dishroom renovation, feel free to reach out—we’d be happy to help you select the right system for your operation.

How Does a Food Waste Disposer Work?

A food waste disposer connects beneath a sink. Inside the grinding chamber, food waste is broken down into tiny particles. A partial rubber closure, called a splashguard, is usually present at the top of the disposer to prevent waste from coming back up and to reduce operational noise. Within the grinding chamber, there’s a rotating metal turntable. Food waste dropped onto this turntable is hit by two swiveling metal impellers mounted above it. These impellers throw the waste against a grind ring with sharp cutting edges until the food is small enough to pass through the openings in the ring. Water from the faucet then flushes the particles out of the disposer, through the pipes, and into the sewage system.

Another type of disposer uses water pressure rather than electricity. Instead of a turntable and grind ring, these designs feature a water-powered piston with attached blades that chop food waste into fine particles. While these models can handle fibrous waste, they take longer to process the same amount of food and require high water pressure to function correctly, making them less common.

There are two primary types of disposers—continuous feed and batch feed. Continuous feed models are activated while feeding in waste, whereas batch feed units require waste to be placed inside before starting. Batch feed units are safer since the grinding chamber is covered during operation, preventing accidental object entry.

Cook’s Direct offers various sizes and models of commercial food waste disposers from brands like Insinkerator, Salvajor, and Hobart. We can also assist with replacements and upgrades for your dishroom, including sinks, faucets, worktables, and dish machines.