Food and beverage manufacturing generates a large amount of waste water. Processing a kilo of meat generates around 1.2 litres of waste water, processing a litre of dairy product generates around 2.5 litres of waste water and incredibly, manufacturing a litre of beverage generates as much as six litres of waste water. The effective management of this waste water is critical to hygiene, employee safety and production continuity. Yet many food and beverage experts look at the drainage only as a product and not the overall process.
The need for high performance, hygienically designed drainage systems and the significant impact they have on food safety is widely accepted by food and beverage manufacturers but the key factors which affect drainage specification are not as well known. At ACO we’re committed to helping companies put hygiene first and when we design a drainage system there are three key criteria that we always consider.