Disposers

Dos and Don'ts

Do:

  • Ensure that a steady stream of cold water runs into the disposer while it is operating and for three minutes after the final load to flush away all food waste.
    • Running cold water will ensure that the ground food waste flows through the drain pipes to the main sewer line.
  • Use a disposer to reduce your waste hauling charges.
    • Disposers reduce your dumpster size and/or number of pickups per week
  • Use a disposer to reduce kitchen labor costs.
    • Disposers can eliminate excessive trips to the dumpster and/or need for additional scraping personnel.
  • Use a disposer to improve sanitation.
    • Disposers remov wet waste from dumpsters, reducing th epotential for seepage, unpleasant odors, insects, rodents and the risk of cross contamination through harmful airborne pathogens.

Don't:

  • Put the following items into a disposer: high volume of clam or oyster shells, drain cleaners, glass or plastic wrap.
    • These items may cause drain line clogs or cause the disposer to fail.
  • Fill disposer grind chamber full with food waste prior to starting.
    • Starting the disposer with a grind chamber full of food waste could result in a clogged drain line clog.
  • Tip cooking fats or oils into the disposer or th esink at all.
    • These items can cause drain line clogs.  Instead pour grease into a container and throw them into the trash.

Key Factors in Choosing a Disposer

  • Horsepower. It's important to match the power to the volume of food waste produced.
    • 3/4 HP   ⇒  75 people
    • 1 HP      ⇒  100 people
    • 11/2 HP  ⇒  200 people
    • 2 HP      ⇒  300 people
    • 3/4 HP   ⇒  750 people
  • Durabliity: Mainly determined by the construction material used in the grinding chamber, etc. It needs to be resistant to rusting and wear.
  • Sink Mounting: Does the sink mounting match the size of your sink opening?
  • Noise Reduction Features: All disposers advertised by Central have a noise reduction feature.

 

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