How to Dispose of Old Commercial Kitchen Equipment: A Comprehensive Guide

In Foodservice Business Tips B. TURAN

Properly disposing of old commercial kitchen equipment is legally required by the US government under the Resource Conservation and Recovery Act (RCRA), and the United States Environmental Protection Agency (EPA) is authorized to manage the disposal of hazardous wastes. While local regulations might differ, the pillars of recycling and disposing of waste are fundamentally the same. The subject poses a moral obligation in terms of natural preservation, and waste disposal in commercial settings should be managed carefully to minimize negative environmental impact.

Commercial kitchen equipment encompasses many machines, such as refrigerators, exhaust hoods, dishwashers, ovens, and fryers. Such complex and industrial machinery is often made of non-biodegradable materials such as stainless steel, plastics, glass, and metal. It can carry potentially harmful components such as refrigerants and lead. Disposal of commercial kitchen equipment should be handled carefully to prevent these materials from going to landfills, where they will poison the soil for centuries and be rendered unnecessarily useless.

Federal regulations are mainly concerned with ensuring recycling all recyclable materials and professionally disposing of hazardous waste. Hazardous waste, in the case of commercial kitchen equipment, includes bulbs, refrigerants, batteries, cathode ray tubes in display screens, and more. If you don’t comply with the regulations, you can receive a hefty fine or even prison time if your impact on health and the environment is substantial and intentionally negligent.

What is The Useful Life of Commercial Kitchen Equipment?

The useful life of average commercial kitchen equipment often ranges between 10 to 12 years, depending on the type of equipment and its initial quality.

If you have paid attention during your purchase and use period, you can expect your machine’s lifespan to be as promised by the seller. Here are some of the average lifespans for different types of commercial equipment:

• Walk-in Coolers and Freezers: You can expect to get 15 years out of your units.
• Fryers: Regular cleaning to avoid grease build-up can ensure 10 years of fryer use.
• Stoves and Ovens: Depending on their fuel, gas, or electric, stoves and ovens can be used for an average of 13–15 years.
• Dishwashers: If you maintain and replace components such as the tank and the filters, you can expect to use your dishwasher for 15 years.
• Coffee Makers: These two products usually have a life expectancy of 4–5 years, which could be extended slightly with proper maintenance.
• Ice Machines: 10 years

What Depends On The Lifespan of Your Commercial Kitchen Equipment?

The lifespan of all commercial kitchen machines hinges on 5 main elements;

1. The Type and Quality of The Material Used in Making The Equipment: If the equipment is made with stainless steel and similar rust-resistance materials, it will have a longer lifespan.
2. How Well It Was Maintained Over The Years: Periodical maintenance and tune-ups can extend the lifespan of the equipment by catching problems early and preventing minor hiccups from becoming major hindrances.
3. How It Was Used Over The Years: User error can significantly reduce the lifespan of the machine. Make sure to train your staff properly to prevent unnecessary damage.
4. How Much It Was Used: If your commercial setting is particularly demanding, the equipment’s lifespan will be reduced to match the busy working hours. An overworked machine has a higher chance of malfunctioning.
5. Brand Quality: Opt for well-known brands in the industry as much as possible. Even if their upfront price is higher than others, their performance has been proven over decades of experience. Products from good brands will last longer, and in case of malfunctions, such brands will provide reliable warranties and offer access to extensive support networks.

What is The Equipment Type You’re Disposing of?

Food service businesses need to dispose of commercial refrigeration systems, fryers, ovens, ranges, dishwashers, mixers, and food processors.

If you reach the end of the equipment’s lifespan and you have to dispose of it, the type of equipment you are disposing of will play a big role in how you should proceed. Disposing of old commercial kitchen equipment is a delicate process, and you should pay attention to each machine's intricacies and special demands.

There are two types of waste under the RCRA: solid and hazardous. You should determine which category-specific components fall into and follow the relevant regulations. Here are some common pieces of equipment in commercial kitchens and specific considerations they might demand:

• Commercial Refrigerators and Freezers: Refrigerators and freezers comprise potential solid and hazardous wastes. Refrigerants, the cooling agents in the unit, are considered hazardous wastes. The old refrigerator models used chemicals such as freon, which proved extremely harmful to the ozone layer. They have been discontinued mainly, but if you have a fairly old model, your refrigerator might carry hazardous waste. Or your model might be using R-22, developed as an alternative to Freon but also proved harmful and is currently being phased out of use.
• Regardless of the type of refrigerant used in your unit, these chemicals can be flammable and toxic. Professionals, should handle them and US regulations mandate that only certified technicians can undertake this task. EPA states that refrigerants should be recovered to prevent them from escaping into the atmosphere. This process should be thoroughly documented for possible inspections.
• Commercial Fryers: When recycling or disposing of fryers, you should consider the grease and oil residue. Grease and oil are flammable and can block drains. Pouring them down the sink is prohibited in many states. You should cool off the cooking oil, filter the food residues, and put the oil in a separate container for disposal.
• Stoves & Ovens: Stoves and ovens require disconnection from the electricity and gas lines. Such kitchen appliances accumulate gas within the unit, which can cause combustion while being disposed of. This task should be carried out by professionals. It is mandatory to measure the gas level in the unit and dissipate it before proceeding.
• Dishwashers: Disposal of dishwashers can also generate hazardous waste. It is important to dismantle the machinery before tossing it to remove electric circuit pieces that might carry lead or mercury. Such chemicals can poison individuals who are handling recycling or land in landfills.
• Mixers and Food Processors: Some of these appliances are considered e-waste since they are electronic appliances. Professionals can recycle these for the minimal amount of gold within them. You can find local charities or government programs to contribute to mining from e-waste instead of actual gold mines since the former is more productive and eco-friendly. Also, don’t forget to cut its cables so that it is not taken to be reused.

What is The Condition of Equipment?

Most of the old commercial kitchen equipment components can be recycled, used for scraps, repurposed, or fixed and put to use again. This depends on the condition of the equipment. Assess the equipment's cosmetic and mechanic status to determine which option you should go for.

New

If the equipment is new, you would have a very easy time selling it. This can generate income for you.

Gently Used

You can sell or donate the unit if the equipment is gently used and still in perfect working condition. If minor problems can be fixed, you can take on the task and increase its value or disclose the issues to prospective buyers for their conditions. It is best not to give up on perfectly good equipment over minor malfunctions.

Refurbished

If this is the second chance for the equipment after a detailed refurbishment, it might be time to retire it. If it is still in working condition, you can consider selling or donating it.

Old/Not Working

If the equipment is beyond repair and at the end of its lifespan, you should dispose of it carefully.

What are The Disposal Methods for Commercial Kitchen Equipment?

Disposable methods for commercial kitchen equipment are selling, donating, recycling, and disposing of remainders. In case of a replacement or an upgrade, these 4 options are available for the old machinery:

Selling

If the equipment is in fairly good condition, you can sell it to a second-hand dealer or directly to your fellow businesses. By putting a perfectly capable machine in use again in a different establishment, you would be reducing the industry's environmental impact considerably. This method is also a great way to make money while investing in upgrades.

Donating

Donate to a charity or a fellow business owner: Small businesses welcome donations. Most high-end restaurants and large establishments, such as hotels, regularly update their equipment even if the former pieces aren’t beyond use. Donations can be put to charitable use and help small businesses thrive.

Repurposing or Recycling

If the equipment cannot be repaired, you can send it to a recycling center. Plastic, metal, glass, and similar components can be dismantled and recycled. You can contact the Responsible Appliance Disposal Program (RAD) and the EPA partner program, which aims to dispose and recycle appliances in accordance with regulations to maximize positive impact. You can visit their website (https://www.epa.gov/rad/consumers) to see how much emission you can prevent by contributing to your old appliances.

What are The Recycling Options for Commercial Kitchen Equipment and Parts?

• Metal Components: Many kitchen appliances are made from highly recyclable metals like aluminum, copper, and brass. These can be taken to scrap metal facilities, where they are sorted, processed, and repurposed into new products.
• Stainless Steel: This material is particularly valuable and widely recycled. Stainless steel parts from kitchen equipment can be recycled into new food-grade materials, construction elements, and various industrial applications.
• Electrical Components: Items like motors, wiring, and electronic controls contain recyclable metals and plastics. Specialized e-recycling centers handle these components, ensuring that valuable materials are recovered and hazardous substances are disposed of properly.

By opting for these recycling options, businesses can ensure that their commercial kitchen equipment is disposed of in an eco-friendly manner, reducing waste and promoting the circular economy.

Disposing

Dispose of the remainder with care to prevent health and environmental hazards. Hazardous waste encompasses any corrosive, flammable, toxic, reactive, or infectious waste. These should be handled with care for both personal and public safety. Refrigerators, freezers, ovens, stoves, and outdated machinery are more likely to harbor hazardous elements in their bodies, and you should get in touch with professionals for their disposal. If you are replacing the equipment, the manufacturer of the new piece might be offering services to disconnect and take the old one.

How to Choose the Best Disposal Method

Choosing the best disposal method for old commercial kitchen equipment involves several considerations to ensure environmental responsibility, cost-effectiveness, and legal compliance. Here are steps to select the most suitable disposal method:

• Evaluate Equipment Condition: Assess whether the equipment is still functional or repairable. If it is, selling or donating might be viable options.
• Check Local Regulations: Research local laws and regulations regarding equipment disposal, especially for hazardous materials, to ensure compliance. Visiting the EPA website and local regulations will guide you to the safest path to handle hazardous waste. For instance, you are not allowed to recover and remove refrigerants on your own, and doing so can get you fined on account of posing a threat to public safety.
• Consider Environmental Impact: Opt for eco-friendly disposal methods that prioritize recycling and minimize landfill waste. Metal components and stainless steel can often be recycled.
• Assess Disposal Costs: Some disposal methods may incur costs, such as hiring a professional for hazardous waste disposal or transportation to a recycling facility. Compare these costs against potential income from selling scrap materials.
• Seek Professional Advice: Consult with waste management professionals or recycling centers for expert guidance on the most suitable disposal method for your specific type of equipment.

What are The Considerations for The Disposal Process?

• Identifying The Hazardous Waste: A commercial kitchen is a broad setting. Hazardous waste can be found in broken equipment systems, light bulbs, and e-waste.
• Label The Hazardous Waste: Labeling will help you organize your waste and separate the hazardous ones from the solid waste for easy management and disposal.
• Proper Storage: If the waste can be contained, you should store it away from the food and readily used appliances as it awaits disposal. For instance, it is best to put a disconnected oven in a separate area if there is pent-up gas.
• Get in Touch with Certified Disposal Service: Hazardous waste disposal requires special equipment and training. Contact certified professionals to carry out the procedures safely.
• Monitor and Document: You should keep detailed reports on the generation, storage, and disposal of hazardous waste in case of an inspection.

What are Sustainability and Ethics While Disposing of Commercial Kitchen Equipment?

Prioritizing eco-friendly options, avoiding illegal and hazardous practices, and embracing responsibility a documented disposal procedures are ethical and sustainable choices. Sustainability and ethics in the disposal of commercial kitchen equipment are paramount in maintaining environmental integrity and corporate responsibility. Here’s a breakdown of how to address each aspect:

Prioritize Eco-friendly Disposal Options

Opt for methods that have minimal environmental impact. This includes recycling metal components and stainless steel, which can be reprocessed and reused in other products. Electrical components should be properly disposed of at designated electronic waste facilities to prevent harmful substances from contaminating the environment.

Avoid Illegal and Hazardous Practices

Never dispose of kitchen equipment in ways that violate local regulations. For example, refrigerants found in cooling equipment must be handled by certified professionals to prevent the release of gases that could harm the ozone layer. Always follow legal guidelines for hazardous waste to prevent health risks and avoid legal consequences.

Embrace Responsibility and Documented Disposal

Maintain records of how and where equipment is disposed of. This not only ensures accountability but also helps in tracking the impact of your disposal practices. Responsible disposal includes working with certified recyclers and waste management companies that provide documentation for your records, ensuring all actions are traceable and above board.

Does the Location of Equipment Affect The Disposal Procedure?

Yes, the location of equipment does affect the disposal procedure. For instance, Equipment in a restaurant kitchen may require coordination with the restaurant’s operating hours for safe and non-disruptive removal. Similarly, kitchen equipment in a warehouse may be easier to remove due to more open space and typically easier access. In contrast, equipment in a school kitchen might necessitate disposal during off-hours to avoid any disruption to daily activities and ensure safety when students are not present. Each location demands a tailored approach to ensure that the disposal process is conducted efficiently, safely, and in compliance with any site-specific regulations.

FAQs About How to Dispose of Old Commercial Kitchen Equipment

We listed here 5 FAQs on how to dispose of old commercial kitchen equipment:

How can refrigerants safely be removed from old refrigerators?

Certified professionals should handle removal of refrigerants from refrigerators to avoid fines from the government and public health hazards.

Where can I dispose of my old commercial kitchen refrigerator?

Contact your local recycling center or hire a junk removal service to dispose of your old commercial kitchen refrigerator. If the refrigerants have yet to be removed before the disposal, make sure to document this fact. EPA holds the last person in the chain responsible for removing refrigerants and recycling centers will need you to document if you previously removed it.

What are the hazardous waste disposal requirements for commercial kitchen equipment?

Hazardous waste from commercial kitchen equipment must be identified, handled, and stored properly before being disposed of by certified services. Detailed documentation is required to comply with laws like the RCRA, and recycling should be pursued when possible. Final disposal must occur at a licensed hazardous waste facility.

What are the legal consequences of improper disposal of commercial kitchen equipment?

Depending on the size and the impact of the improperly disposed waste, you can expect to receive a sizable fine. If the impact on nature and public safety was notable, your business might get closed, and you might face prison time.

Can I donate old commercial kitchen equipment?

Yes. If the equipment is in working condition, consider donating to help small businesses.

Navigating the Next Phase: Equipping Your Kitchen for Success

Equipping your kitchen for success is having the right tools and ensuring these tools are up to date. With the increasing climate change, you are also responsible for the environment. Replacing old, outdated kitchen equipment with new models is a great opportunity to benefit from technological developments and create a better, more eco-friendly kitchen. For instance, you can look into ENERGY STAR models to reduce operational costs through lower energy consumption while minimizing the environmental impact of your kitchen.

You can also invest in far more durable models made of higher-quality materials to improve the lifespan of your new units. Identifying your kitchen's specific needs and carefully selecting the right products within budget are foundational steps. You can benefit from professional help in this difficult process.

Conclusion

In conclusion, the proper disposal of commercial kitchen equipment should align with legal obligations under the RCRA and the guidelines set by the EPA, and it should also embody a commitment to environmental stewardship and sustainable practices. Disposing of items like refrigerators, fryers, stoves, and dishwashers requires meticulous attention to the hazardous components they may harbor, such as refrigerants, bulbs, batteries, and e-waste materials. Adhering to the federal regulations that mandate the recycling of recyclable materials and the professional disposal of hazardous waste is a legal necessity and a moral one to minimize the impact on the environment.

The life expectancy of commercial kitchen equipment, which typically spans 10 to 12 years, underscores the importance of regular maintenance, quality manufacturing, and proper usage to extend its functional life. However, when equipment reaches the end of its lifespan, understanding the type of waste—solid or hazardous—and following the appropriate disposal methods becomes critical. The path to disposal includes options such as selling functional equipment, donating to smaller businesses, recycling components, or engaging certified services to dispose of hazardous elements safely.

Disposal and replacement open opportunities to re-equip your kitchen with cutting-edge, eco-friendly, and energy-efficient models. Such upgrades contribute to operational excellence and echo the growing need for environmentally conscious practices in the culinary industry. In making these upgrades, considerations of energy efficiency, durability, maintenance requirements, and compatibility with existing infrastructure are paramount.

Embracing this comprehensive approach to disposing of commercial kitchen equipment serves the immediate needs of a culinary setup and contributes significantly to a broader vision of environmental sustainability and responsible business practices. It’s a journey that respects our planet’s resources while setting the stage for culinary success and innovation.

Originally published on https://www.chefsdeal.com/blog/