COMMONLY ASKED QUESTIONS ABOUT COMMERCIAL FOOD WASTE DISPOSERS

One of the greatest advantages of using Google is the ability to find virtually any information within seconds. Beyond that, it offers a fascinating glimpse into the questions people ask when conducting searches. Whether someone is looking for details about restaurant equipment, commercial kitchen supplies, catering transport solutions, or any kind of commercial foodservice equipment, Google provides insights into the various queries people have. Today, we're addressing the four most frequently asked questions we've come across regarding Commercial Food Waste Disposers.

Are Food Waste Disposers Environmentally Friendly?

This is a crucial question that has sparked significant discussion. While much of the research focuses on residential food waste disposers, applying lessons learned from home kitchens to commercial foodservice operations can amplify the outcomes, whether positive or negative.

The crux of the debate lies in the fact that food waste disposers reduce the amount of solid waste sent from the kitchen to the landfill. However, this comes at the cost of using a substantial amount of water, which is essentially wasted. On average, a residential sink flows at a rate of about 2 gallons per minute, equating to roughly 700 gallons per year based on daily use. In commercial settings, disposers are used far more frequently, leading to an exponential increase in water consumption. Furthermore, some argue that the problem shifts from solid waste to sludge that ends up in the sewer system, requiring treatment by water filtration plants.

In the 1970s, New York City banned food waste disposers due to concerns that food scraps could clog the city's sewer system and pose a risk to the Hudson River during storms. After a year-and-a-half-long study commissioned by then-Mayor Rudy Giuliani, the ban was lifted in 1997, citing benefits such as reduced rodent populations and decreased solid waste transported to landfills.

A life-cycle analysis conducted in 2003 comparing different food waste collection systems found that food waste disposers contribute to lower greenhouse gas emissions, reduced road traffic, and overall lower costs for municipalities managing waste. The study also noted that sludge from water treatment plants could be converted into methane for electricity generation or used as nutrient-rich fertilizer for farmers. However, this depends on having modern, upgraded water treatment facilities with these capabilities.

Research on sustainable practices is ongoing, so if this topic is important to you, we recommend searching for the latest information online. Additionally, many brands of commercial food waste disposers, such as Hobart, Insinkerator, and Salvajor (all available at Cook’s Direct), offer water-efficient models.

What Can You Put in a Food Waste Disposer?

It's essential to remember that not all types of food waste should go into a disposer. Generally, disposers are ideal for grinding organic and biodegradable foods. Avoid putting non-food items like wrappers, napkins, plastic straws, or utensils in the disposer. Grease, oils, and solid fats should also be avoided, as they can clog the plumbing.

Items That Can Go in a Garbage Disposal:

Fruits
Vegetables
Meats
Poultry
Bread
Grains
Bones
Trimming scraps
Seafood

Items That Don't Belong in a Commercial Food Waste Disposer:

Artichokes or other fibrous foods
The tops of pineapples
Corn husks
Oyster and clam shells
Aluminum or steel cans
Plastic or metal utensils
Glass
Plastic wrap
Disposable gloves
Corrosive chemicals

How Much Do Food Waste Disposers Cost?

For commercial food waste disposers, the purchase decision should be based on anticipated usage and volume. While price is important, this is an equipment item that will endure heavy use in any commercial foodservice operation. Most commercial kitchens start with a disposer that has at least ¾ HP. It's also essential to review the RPM of the unit to ensure it can handle everything thrown into it. Light-duty commercial disposers typically start around $1250 to $1500. Heavy-duty disposers can range from $3500 to $5000. Customized full food waste disposal systems can exceed $5000, especially when integrated into larger dishroom projects.

Cook’s has collaborated with numerous institutional foodservice operators to understand their processes and unique needs, helping them design, layout, and specify their dishrooms, including food waste disposer systems. Our team has extensive experience ensuring clients receive the right system for efficient and reliable food waste disposal. If you're considering a dishroom renovation, please reach out to us—we’d be happy to assist with your project.

How Does a Food Waste Disposal Unit Work?

A disposer unit connects beneath a sink. Underneath the sink connection lies the grinding chamber where food waste is broken down into tiny particles. There is usually a partial rubber closure, called a splashguard, at the top of the disposer to prevent food waste from coming back up from the grinding chamber, reducing both noise and mess. Inside the grinding chamber, you'll find a rotating metal turntable. Food waste dropped into the disposer falls onto this turntable. Two swiveling metal impellers mounted on top of the plate continuously throw the food waste against a grind ring with sharp cutting edges until the waste is small enough to pass through the openings in the ring. Running water from the faucet flushes the food particles through the grind ring, out of the disposer, and into the wastewater pipe and sewage system.

Alternatively, there are water-powered garbage disposers that function without electricity. Instead of a turntable and grind ring, these units have a water-powered mechanism with an oscillating piston and blades that chop food waste into small particles. Although these units can handle fibrous waste, they take longer to process the same amount of waste compared to electric models and require high water pressure to function properly, making them less common.

There are two primary types of garbage disposers: continuous feed and batch feed. Continuous feed models, the more common type, are used by feeding in food waste after starting the unit. Batch feed units are activated by placing waste inside before starting the operation and covering the opening with a specially designed lid. Some lids manipulate a mechanical switch, while others align magnets in the lid with those in the unit. Small slits in the lid allow water to flow through. Batch feed models are considered safer to operate because the grinding chamber is covered during use, preventing foreign objects from falling inside.

Cook’s Direct carries multiple sizes and models of commercial food waste disposers from brands like Insinkerator, Salvajor, and Hobart. We can also help with replacing existing units and any other upgrades you might consider for your dishroom, including sinks, faucets, worktables, and dish machines.