A garbage disposal unit (also known as garbage disposal , garbage disposal unit , garbage scavenger , or in Canada Language English garburator ) is a device, usually electrically powered, mounted under a kitchen sink between the sink and trap. The exhaust unit cuts the leftover food into fairly small pieces - generally less than 2 mm (0.079 inches) - to pass through the pipe.
Garbage disposal units are widely used in American households, but far less frequently elsewhere.
Video Garbage disposal unit
Histori
The garbage disposal unit was discovered in 1927 by John W. Hammes, an architect working in Racine, Wisconsin. He applied for a patent in 1933 issued in 1935. InSinkErator Company placed its marketers on the market in 1940.
Hammes' claim was disputed, as General Electric introduced a garbage disposal unit in 1935, known as Disposall .
In many cities in the United States in the 1930s and 1940s, municipal waste disposal systems had regulations prohibiting the placement of food waste (waste) into the system. InSinkErator spent a lot of effort, and very successfully convinced many regions to overturn this ban.
Many places in the United States prohibit the use of disposers. For years, illegal garbage dumps in New York City because of the threat of threat of damage to the city sewer system. After a 21-month study with the NYC Department of Environmental Protection, the ban was lifted in 1997 by local law 1997/01, which changed section 24-518.1, the NYC Administrative Code.
In 2008, the city of Raleigh, North Carolina attempted to ban the replacement and installation of landfills, which also extended to remote towns that share urban waste systems, but canceled the ban a month later.
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Adoption
In the United States, about 50% of homes have disposal units in 2009, compared to only 6% in the UK and 3% in Canada.
In Sweden, some municipalities encourage the installation of disposers in order to increase biogas production. Some local authorities in the UK subsidize the purchase of waste disposal units to reduce the amount of waste to be discharged to landfill.
Rationale
The rest of the food ranges from 10% to 20% of household waste, and is a problematic component of municipal waste, creating public health, sanitation and environmental issues at every step, beginning with internal storage and followed by truck-based collection. Burned in a waste-to-energy facility, the high water content of food scraps means that their heating and burning consumes more energy than they produce; buried in landfills, rotting food waste and producing methane gas; greenhouse gases that contribute to climate change.
The premise behind proper use of the disposer is to effectively consider food waste as a liquid (average 70% water, such as human waste), and use existing infrastructure (underground sewers and wastewater treatment plants) for its management. Modern wastewater plants are effective in processing organic solids into fertilizer products (known as biosolids), with advanced facilities also capturing methane for energy production.
Operation
Highly insulated torque electric motors, typically rated 250-750 W (1/3 to 1 horsepower) for domestic units, rotating rotary rotation mounted horizontally above it. The induction motor rotates at 1,400-1,800 rpm and has an initial torque range, depending on the start method used. The addition of the weight and size of the induction motor may be of concern, depending on the available installation space and the construction of the sink bowl. Universal motors, also known as wound-series motors, rotate at higher speeds, have high initial torque, and are usually lighter, but are noisier than induction motors, in part because of higher speeds and partly because the commutators rub on hollow commutators. Inside the grinding chamber there is a rotating metal turntable to which the food waste falls. Two rotating metal impellers are mounted on a plate near the edge and then throwing food scraps against the grinding ring repeatedly. Sharp sharp edges on the grinding ring break the waste until it is small enough to pass through the gap in the ring, where it is flushed into the drain.
Typically, there is a partial rubber closure, known as the splashguard, at the top of the exhaust unit to prevent food waste from flying back out of the milling chamber. It can also be used to attenuate the noise from the milling room for quieter operation.
There are two main types of waste disposers - continuous feed and batch feed. The sustainable feeding model is used by feeding in waste after it starts and is more common. The batch feed unit is used by placing waste inside the unit before it begins. This type of unit begins by placing a specially designed cover over the opening. Some include the manipulation of mechanical switches while others allow magnets on the cover to align with magnets in the unit. A small gap in the cover allows water to flow. The batch feed model is considered safer, since the top of the exhaust is closed during operation, preventing the foreign body from falling.
The waste disposal unit can be jammed, but it can usually be cleaned either by forcing rotating the turntable from above or by rotating the motor using a hex-lock key inserted into the motor shaft from the bottom. Especially deliberate or intentionally introduced hard objects, such as metal cutting tools, can damage the waste disposal unit and become self-destructive, although recent advances, such as rotary impellers, have been created to minimize such damage. More problematic is the channel blockage caused by fibrous scarring, such as artichoke leaves, or kanji, for example, stripping of potatoes.
Some higher end units have an automatic inverting reverse. Using a slightly more complicated centrifugal start switch, the split-phase motor rotates in the opposite direction from the previous process each time it starts. This can eliminate small bottlenecks, but is claimed unnecessarily by some manufacturers: Since the early sixties, many disposal units have been using rotary impellers that make no reversals necessary.
Several other types of waste disposal units are supported by water pressure, not electricity. Instead of the turntable and grind rings described above, this alternative design has a water-powered unit with an oscillating piston with a blade attached to cut waste into fine pieces. Due to this cutting action, they can handle fibrous waste. The water-powered unit takes longer than electricity for a certain amount of waste and needs high enough water pressure to function properly.
Environmental impact
The kitchen waste disposal unit increases the organic carbon load reaching the water treatment plant, which in turn increases oxygen consumption. Metcalf and Eddy measure this impact as 0.04 pounds of biochemical oxygen demand per person per day where disposers are used. An Australian study comparing food processing in sinks with alternative composting through life cycle reviews found that although the sink disposer works well with respect to climate change, acidification, and energy use, it contributes to the potential for eutrophication and toxicity.
This can lead to higher costs for the energy needed to supply oxygen in secondary operations. However, if the wastewater treatment is well controlled, organic carbon in the diet can help keep the bacterial spoil running, because carbon may lack in the process. This increased carbon serves as a cheap and sustainable carbon source necessary for biological removal of nutrients.
One result is a larger amount of solid residue than wastewater treatment. According to a study at the EPA-funded East Bay Municipal Utility District's waste water treatment plant, food waste generates three times as much biogas as urban sewage. The biogas value generated from anaerobic digestion of food waste appears to exceed the cost of treating food waste and disposing of biosolids (based on the LAX Airport proposal to divert 8,000 tons/year of mass food waste).
In a study in Hyperion (Los Angeles) wastewater treatment, disposal use showed minimal no impact on total biodegradable by-products of sewage treatment and the same minimal impact on handling processes due to the high volatile volatile solids (VSD) of food waste producing a minimum amount of solids in residues.
Energy use is not high; typically 500-1,500 W of power is used, comparable to an electric iron, but only for a very short time, with a total of about 3-4 kWh of electricity per household per year. Daily water usage varies, but typically one US gallon (approximately 3.8 liters) of water per person per day, comparable to additional flush toilets. A survey of these food processing units found little improvement in household water use.
References
Source of the article : Wikipedia
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