Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
Disposers provide an efficient and sanitary way to get rid of food waste. Foodservice operators should weigh a number of considerations when specifying these systems.
The type of waste matter processed can affect the service life of a disposer. Depending on use, disposers can last between five and 25 years. Here are five indications that it might be time to replace a disposer.
Almost any kind of foodservice operation can use a commercial disposer to process food waste. By specifying disposers, operators can reduce garbage odors, which can attract insects and vermin to dumpsters, and these systems also can decrease the amount of overall waste, which will help lower hauling costs.