Food Waste Disposers

Food Waste Disposers provide a fast, hygienic way to handle plate scrapings and preparation waste directly at the sink or prep area. This range covers under-sink, in-tabling, free-standing and floor-mounted units in a choice of power ratings and electrical phases. Designed for demanding commercial kitchens, hotels, canteens and food production sites, they help reduce bin volumes, odours and manual handling. Robust construction and powerful motors ensure reliable performance in busy Irish hospitality operations.

• Under-sink food waste disposers that fit standard sink openings for compact, space-saving installation.
• In-tabling disposers integrated into worktops to streamline scraping and rinsing in dishwash areas.
• Free-standing and floor-mounted units for high-volume sites and central waste stations.
• Single and three-phase models with a range of kW ratings to match light, medium or heavy-duty use.
• Durable commercial-grade designs engineered for continuous operation in professional kitchens.
• Options with air break configurations to support compliant, hygienic waste management systems.

How to choose the right Food Waste Disposers

• Assess your daily food waste volume and choose motor power and chamber size that can comfortably handle peak service times.
• Decide between under-sink, in-tabling, free-standing or floor-mounted layouts based on your dishwash and prep area design.
• Confirm whether your site has single or three-phase electrical supply and select a compatible disposer model.
• Consider workflow in the pot wash and dishwash area so staff can scrape, rinse and load with minimal movement.
• Look for heavy-duty commercial units if you operate a hotel, canteen or high-turnover restaurant with continuous use.
• Check noise levels and any local requirements around drainage, air breaks and grease management before installation.

Care and maintenance

• Run the disposer with plenty of cold water during and after use to flush food particles through the system.
• Clean baffles, splash guards and surrounding sink or tabling surfaces regularly to maintain hygiene.
• Avoid fibrous materials, large bones and non-food items that can jam or damage the grinding mechanism.
• Schedule periodic inspections of electrical connections, fixings and any air break components for safe operation.
• Use only approved cleaning products and avoid harsh abrasives that could corrode metal parts or seals.
• Arrange professional servicing at recommended intervals, especially for high-volume or multi-shift kitchens.

Explore our dishwashers, sinks, tabling and waste management equipment to build a more efficient back-of-house operation.

Need help choosing? Call Caterboss on (01) 687 5772.