Disposers can handle almost any kind of food waste in all types of commercial kitchens.
Disposers are utilized in dish rooms to dispose of food waste from dishes and prep areas to grind up scraps.
Disposers are used in all types of commercial foodservice operations, including QSRs, fine dining, schools, health care and convention centers.
Although these systems can dispose of meat bones and shellfish, disposers are best-suited for menus without large volumes of hard organics. This is because these food items will wear down cutting blades over time and can cause backups.
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