Before you make a purchase
, let Kinnek do the hard part. Submit a free request for quotes using the form to the right, and we'll get multiple suppliers to provide you with their waste processor and disposer offerings. This way, you can compare all your options in one place!
Expensive, inefficient, and dirty waste disposal can become a major issue for restaurants with a high volume of customers and continuously busy kitchens. Waste disposal costs valuable time, effort, and money. For higher volume kitchens, employees will have to regularly capture and remove waste in a safe, clean manner, and often, the waste creation is so massive as to force the restaurant to pay extra for more frequent dumpster pickups (and for private waste removal services). Inefficient waste disposal often leads to smelly, unsafe dumpsters, too, which can result in complaints from neighbors and can cause public perception issues in general. As is obvious, the sheer scale of waste disposal is the main culprit. Most restaurants simply cannot muster the processes necessary to efficiently, cleanly, and cheaply dispose of such large quantities of waste. The key, then, is to reduce the quantity of waste produced.
How does a kitchen reduce waste? Besides introducing various green-kitchen policy initiatives, many commercial kitchens purchase waste processing and disposal machines. These machines ultimately grind the waste into a more manageable substance which is then deposited into the pipes directly or through a chute system into the dumpster. This grinding process can save you a huge amount of space – for example, some advanced waste processors claim to reduce total waste volume by over 88%.
If waste disposal is a growing issue in your kitchen, consider a commercial waste processing or disposer machine. The long-term cost savings, safety & quality of life improvements, and more efficient use of labor, very often justify the initial investment.
Waste disposer machines work by grinding food waste into liquefied slurry, which is then deposited into a connected drainpipe. As the grinder part of the disposer machine is in contact with various food particles, and can become easily contaminated, the most common material is high quality stainless steel (to help prevent bacterial contamination and make cleaning easier). Generally, operators should run a steady stream of water through the disposer machine while it’s grinding to help ensure that the waste is properly slurried and can travel through the drainpipes without issue.
There are a number of operation mistakes to watch out for. First, though many novice operators tend to stuff the disposer full of food waste at once, this kind of loading can cause clogging. Instead, operators should make sure that the grind chamber has a satisfactory amount of free space. Second, most disposers cannot handle anything other than foodstuffs. Paper and plastic items, and even grease, fats, and oil, should not be emptied into the disposer. They should be disposed of separately. Finally, make sure to speak with your supplier! Suppliers have more specific knowledge about the advantages and limitations of the machine that you have purchased, and most suppliers are willing to offer tips to help with operation and maintenance.
Though fulfilling a need well beyond the waste processing requirements of most commercial kitchen facilities, large waste processors may be of use to very high volume cafeterias, hospitals, and schools. Unlike smaller waste disposers, many of the larger waste processers can handle food, plastic, paper, and a variety of other materials. Waste processors work by grinding waste into liquefied slurry and then extracting water from the slurry, leaving a dry pulp that occupies far less volume than the original waste. The pulp can be deposited by a connected chute directly into any nearby dumpsters. Large waste processors are prohibitively expensive for most commercial kitchens, but for those very high volume facilities, the inclusion of a waste processor can save tens of thousands of dollars per year and help to considerably lessen the environmental impact of the facility’s operations.