MIL-HDBK-1165
large tank of hot water with detergent and ultrasonically cleaned
(with sound waves) for a specified period of time. Food residue
is loosened from the dishes that are raised out of the tank,
drained, and sent on to the warewasher. Less water is consumed
and the food residue is filtered and dumped into the trash
instead of being rinsed into the garbage disposal.
5.2.7.5
Problems and Pitfalls. Today's dishwashers are geared
primarily towards saving energy. Research on the many different
brands and styles is needed to select one that is also highly
water-efficient. Some models are better than others.
Concerning commercial warewashers, the low-temperature
rinse units may use less energy but require more water and wash
fewer racks per hour than the high-temperature rinse units. They
also use more detergent. Some models do not have internal
heaters to ensure that the water temperature does reach 140
degrees Fahrenheit (60 degrees Celsius), so the water used may be
even cooler than this, depending on the temperature of the
incoming water or how long the water sits in the fill tank.
Lower water temperatures may lead to less effective rinsing and
increased residue on the dishes. This is an important factor in
commercial applications where the cleanliness of the dishes is
most critical. Gas booster heaters (rather than electric ones)
allow high-temperature rinse warewashers to still be energy
efficient while (more) effectively cleaning the dishes with less
water than a low-temperature rinse washer.
5.2.8
Garbage Disposals. Although newer technology has
improved the disposal's waste grinding ability, the garbage
disposal's use of water is primarily dependent on the user.
Since it is not absolutely necessary to dispose of food waste
down the sewer, you may want to consider eliminating garbage
disposals in new construction at your facility. This could,
however, create dissatisfaction and plumbing problems, as
occupants may dislike the inconvenience of not having a garbage
disposal and may attempt to use the sink as a food dump anyway.
For existing garbage disposals, public education is the
key. Encourage users to utilize the garbage disposal sparingly,
and to use only the minimum amount of water necessary to flush
the food waste down the sewer. Discourage using the garbage
disposal for inappropriate items such as bones, cooking grease,
fat gristle, nut shells, etc.
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