Salvajor Food Waste Solutions, from Disposers to Collectors

Salvajor has been manufacturing commercial food waste disposal solutions since 1944, when it introduced the foodservice industry to its first scrapping system. The company's name is derived from the word "salvage," referring to the inaugural machine's ability to prevent the loss of flatware during the scrapping process. Now, Salvajor disposers and collectors can be found in commercial kitchens across foodservice businesses, hospitality concepts, and institutions, from hotels and restaurants to healthcare facilities and university dining halls.

Salvajor offers three types of product: disposers, disposer systems, and collector systems. Thanks to patented technology and decades of engineering, these machines provide an efficient way for operations of any size to manage their food waste.

Salvajor Food Waste Disposers & Collectors

If your commercial kitchen uses a door-type dishmachine, then one of Salvajor's four disposers – Model 100, Model 200, Model 300, and Model 500 – might be the right choice for you. Each disposer is designed with a corrosion-resistant body made of heat-treated aluminum alloy, an extended lip water seal to protect the motor from water damage, a tapered roller bearing and water-cooled motor, and a mounting adaptor and drain outlet engineered to minimize noise.

Disposers are available with several options:

• Disposer Controls: Manual Start Stop (MSS, recommended for small kitchens); Manual Reversing Start Stop (MRSS, recommended for small to medium kitchens); Automatic Reversing Start Stop (ARSS, recommended for medium to large kitchens).
• Disposer Adaptors: Enables operators to replace their existing disposer with a Salvajor disposer, no matter the brand.
• Water Saving Package (WSP): Salvajor's patented technology senses the absence of an operator and automatically adjusts the flow of water to conserve resources. On Model 100 and Model 200 disposers, this can reduce water use from 5 GPM to 1 GPM; on Model 300 and Model 500 disposers, water use can be reduced from 8 GPM to 1.6 GPM.
• Assembly Packages: Disposers can be attached via a Cone Assembly (CA) with a 12-, 15-, or 18-inch cone bowl, or a Sink Assembly (SA) with a 3¹⁄₂- or 6¹⁄₂-inch sink collar. With a Sink Assembly, Model 100 and Model 200 disposers can fit under a 14-inch-deep sink without modification, while Model 300 and Model 500 disposers are available with short top housing.

If your kitchen uses a conveyor dishmachine, a Salvajor disposer system assists with the scrapping process to help your staff maximize efficiency and throughput in the dishroom. ScrapMaster and TroughVeyor disposer systems leave operators with both hands free by providing a consistent flow of water to remove food waste from used dishes, pots, and pans. Available models include:

• ScrapMaster (SM): Scrapping capabilities keep pace with medium-sized dishmachines. 3- or 5-HP disposer available. Patented technology to detect the presence of operators comes standard.
• Pot/Pan ScrapMaster (PSM): Designed to accommodate 26-inch sheet pans. 3- or 5-HP disposer available. Patented technology to detect the presence of operators comes standard.
• TroughVeyor: Designed for multiple operators with left-handed (TVL) or right-handed (TVR) operation. Water is recirculated down the trough. Ideal for high-volume scrapping.

Collectors allow soluble foods to be washed into the sewers but trap fibrous and non-soluble food waste in a scrap basket, which can be paired with a composting program or used to lessen the total volume of food waste generated in an operation. Collector models are available for low-, medium-, and high-volume needs.

• Scrap Collector (S914): Keeps up with the output of a small- or medium-sized dishmachine.
• Pot/Pan Scrap Collector (P914): Soaks cookware, pans, and trays without interrupting the scrapping process.
• Trough Collector (S419): Recirculates water and sends food waste down the trough to meet high-volume scrapping needs in kitchens that use a conveyor and flight-type dishmachine.

Choosing the Right Salvajor Model

To help operators accurately gauge which model their operation requires, Salvajor has provided the following disposer and collector sizing recommendations based on how many meals per day your kitchen prepares and which ingredients or tasks the disposer will primarily be used with.

Not sure whether you need a disposer, disposer system, or collection system? Salvajor offers guidance based on what kind of establishment you're operating and the type of dishmachine being used.

If your business or facility is located in an area that restricts the use of disposers, a Salvajor collection system is a suitable alternative.