Pulpers have become a key feature in helping many operations reduce landfull waste volume.

Waste and garbage handling is not a glamorous issue, however, how to get rid of waste economically and in an environmentally sound way is a major challenge faced by many if not all operators. How you dispose of waste at your restaurant can impact your perception in the community. Waste has become a political and community issue as well as a cost concern. Mishandled garbage can impact your guests' experience too, especially when there are odor, insect, and rodent problems. Some waste issues occur after garbage leaves the kitchen, but here we will examine the application of various types of equipment used in disposing of waste before it is outside the kitchen.

Using the most effective equipment can greatly help the overall waste challenge. Disposers and pulpers are two types of kitchen equipment that can assist in reducing waste in your operation.

Waste Disposers

Garbage grinders or waste disposers can be used in several locations in the kitchen to solve some of your waste handling problems. They also provide the convenience of getting rid of some the bulk waste at the spot it is generated in the dishwashing room, at preparation sinks, and potwashing areas. These devices grind food waste into small particles which are then washed away in a slurry mixture of waste and water into the municipal sewer system. Disposers all work in essentially the same way. Food waste is shattered or broken into small particles when protruding bars attached to the rapidly revolving rotor collide with the waste. The food waste is continually shattered until it is broken down into pieces small enough to be washed through a sizing ring, a fixed ring around the perimeter of the disposer cavity. All the while the waste is being shattered, it is being mixed with water to form a slurry to help was it wash through the unit and into the sewer system.

Most manufacturers make units that can be adapted to fit in the bottom of a sink, at the end of a dishtable trough, or in its own cone-shaped basin. All manufacturers make grinders in a variety of horsepower ratings, one of which will match your application. In most restaurant applications, a range of one to five horsepower units will be adequate for the operation's needs. Generally, the dishroom will require a 3 to 5 horsepower model while a preparation sink may only need a 1 or 2 horsepower machine.

If you don't currently have a disposer in your operation, check with the local plumbing department first to be sure they can be used in your area. Areas vary widely on their support of garbage grinders, based primarily on the adequacy of the municipality's sewage system. Many city sewer systems can no longer handle the bulk of food waste from restaurants and have either banned disposers or placed excessive sewer taxes on the operations using disposers.

Other cities see disposers as an environmentally sound way of reducing health hazards associated with food waste and reducing waste going into landfills.

Operations on septic systems should not use disposers. Foodservice professionals and workers generally agree, disposers are beneficial in saving labor effort and in reducing waste-associated hazards and odors, but what if disposers are not permitted?

There are other options to consider. The objective always is to reduce waste at the point it is generated - in your kitchen.