Muffin Monster Takes Over When Macerator Can’t Cut It
The Coeur D’Alene Wastewater Treatment Plant has been in operation since 1939. Since then, the facility has been overhauled significantly to keep up with demand, area growth and innovations in wastewater treatment technology. The treatment plant was having continual problems with two sludge macerators, during design someone misread the max PSI rating as 150 — while the macerator’s true max pressure rating is 30 PSI. Eventually, one of the macerators exploded and flooded the underground pump area with sludge.
It took about 12 hours for operators to clean up the mess after the macerator exploded. The crew pulled a Muffin Monster® grinder from their back-up stock, and it took care of the sludge immediately. Impressed with the performance and quality of the Monster grinder, the treatment plant manager requested approval to purchase three additional 10K series Muffin Monsters.
Running a nursing home can be a challenging assignment. From the health and safety of every resident and staff member to the daily task of maintaining a sprawling facility – it’s a demanding job. With all the tasks managers face, the proper disposal of wastewater is probably not top of mind. However, more and more nursing homes and hospitals are facing challenges with items improperly flushed down the toilet such as cleaning wipes, diapers, clothing and other debris.
“I never knew something like these sewer grinders existed,” said Gwinn. “I went online to the Monster Industrial website and took a look at the grinder video and wow. That sold me right away,” said Jason Gwinn of Gwinn Brothers Construction
Sustainable Food Waste Solution for Headquarters Cafeteria
Managing a commercial food service program is no easy feat, particularly when it comes to food waste disposal. The amount of both organic and inorganic waste to sort and divert can be daunting and meticulous, and some commercial kitchens and restaurants simply don’t bother. According to a survey done by Sustainable Food Service Consulting, 50-75% of the material that ends up in a landfill is either compostable or recyclable. By properly sorting and disposing of that waste, food service managers can cut down on operational costs and reduce disposal fees.
Guido Boers, the manager of the food service program at the Freddie Mac headquarters in McLean, Virginia, was encountering this very problem last year. “Guests to the cafeteria were dropping off their soiled food containers at the tray return conveyor,” says Boers. “The to-go containers, which are made from a compostable material, were in most cases still containing some organic food waste. We couldn’t dispose of the bulky containers through the trash since, at that volume, the amount of waste was overwhelming and costly.”
Boers and his team conducted a waste audit and looked at how the cafeteria’s practices were affecting the amount of garbage being produced on-site. They decided that a solution was needed to reduce the volume of their compostable to-go containers. Since compostable material can’t be collected in a densely compacted form — the waste requires access to enough oxygen to keep the essential composting bacteria alive — they needed to find a way to shred these containers into smaller pieces.
After discussing this problem with the food container manufacturer, it became clear that they hadn’t devised a solution on their end to dispose of the used containers. So Boers and his team began conducting industry research on the types of waste grinders and shredders available, which led them to Tom Smith at JWC Environmental…
The recently completed Missouri River Treatment Plant upgrade succeeded in overcoming one of the several challenges: odor control, that plagued the treatment plant over the years.
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