How do you size a commercial garburator?

Sizing a commercial garburator primarily involves considering the meals served per day as well as the type of facility. This approach ensures that the garburator can handle the capacity and requirements dictated by the kitchen operations. Different establishments, such as a high-volume restaurant versus a small café, will have varying food waste generation rates and types of waste. For example, a facility that prepares and serves a large volume of meals will produce a significantly greater amount of food waste than one with a lower meal count, necessitating a larger or more powerful garburator to effectively manage the disposal of this waste.

The type of facility also plays a crucial role—some kitchens may process more fibrous waste or hard materials which require more robust mechanisms to break down effectively. Therefore, understanding both the quantity of meals served and the nature of the waste enables accurate sizing to facilitate optimal performance and prevent clogging or overloading of the system.

While other factors, such as facility square footage, number of employees, and local regulations, may contribute to the overall setup of a kitchen, they do not directly address the operational requirements tied to waste generation. Local regulations might dictate certain minimum standards or environmental requirements, but they do not inherently correlate with the specific sizing needs of a garburator