The first step food manufacturers must take to keep a facility sanitary is waste removal. Depending on production level, food waste build up causes large amounts of time and labor spent on “taking out the trash.” An efficient and productive food waste removal system will give a facility extra time and labor resources to concentrate on more productive and revenue generating endeavors.
Award Winning Waste Reduction
Disposing of commercial food waste efficiently gives facilities a big step in the right direction. Unattended food waste acts as a breeding ground for bacteria. Having a system in place to contain food waste means more peace of mind for production facilities and their customers.
Last year, Champion Industries won the National Restaurant Association’s (NRA) 2015 Kitchen Innovations Award for their Food Waste Reduction System. The Kitchen Innovations Awards honor increased productivity for operations and how equipment and technology benefit operators.
“We are honored to be named one of this year’s National Restaurant Association Kitchen Innovation Award Winners,” says Will Means, vice president of sales and marketing for Champion and Bi-Line Conveyor Systems. “This recognition acknowledges our commitment to provide foodservice operators with simple, cost-effective, energy saving and performance enhancing dishroom solutions,”
Users can customize the Foodwaste Reduction System and have it designed to meet the unique needs of the facility. It can process all organics including produce, fruits, cut flowers, meat, fat trimmings, paper napkins, coffee grounds, spoiled milk, deli products and some soft plastics reducing organic waste volume by as much as 95 percent. A reduction of this scope helps retailers in a number of ways including space, time and labor.
The system uses a Bi-Line conveyor trough to feed waste into a counter-rotating, low-noise slow speed grinder that can process up to 1,250 pounds of food waste per hour. After going through the grinder, the system transports macerated solids through an overhead gravity feed to a centrifugal dewatering system and drops it into the Phoenix dehydrator. Any remaining moisture gets converted to steam to produce a dried, sterile biomass soil amendment that is easily collected and diverted from the facility.
A modular design allows retailers to locate the centrifuge and dehydrator elements remotely. This frees retailers to utilize the space on hand in a way that fits their specific special needs. The system offers total odor control while reducing ventilation requirements and guarantees no pathogen, biohazard or harmful emissions keeping the facility, staff and environment safe.
According to Jeff Mitchell, vice president of food safety and service operations for Chemstar, slicers must be dismantled and cleaned every four hours. Dirty equipment can transfer bacteria and a clean slicer can help reduce the spread of potentially deadly foodborne pathogens.
For washing the blade, cut resistant gloves must be used; otherwise single use gloves are to be used. After disassembly, use a multipurpose brush with a warm water and detergent solution to scrub touch points including drip stray, stand, control buttons, control knobs, handles seams and screws. Glide a heavy duty disposable towel with cleaning solution between the blade and the guide. Rinse the entire slicer and its parts with clean disposable towel and warm rinse water, and then spray with sanitizer.
The sanitizing is imperative to safety as the washing removes food residue and sanitization reduces bacteria.