Equipment which uses NO water

I have a similar situation for an external strainer which doesn't use any energy or potable water.

I assume I just need to fill in the comment section under "Additional Details/Special Circumstances" on the Credit form in order to get around not checking off the requirements (because they don't apply)?

Thanks,
Evan

If I understand the intent correctly, the object is to eliminate WASTE while using the least amount of water to do it. A strainer has very little impact on the actual waste REDUCTION, unlike a pulper which reduces volume and weight, and the water is recirculated. It is also not ergonomic because the wet waste has to be double-handled, i.e. from patient trays, then out of the strainer, into the garbage can, transported to the dumpster. Other solutions: digesters and dehydrators. Digester water usage is relative to the type of waste (organic) going into it. There is a digester on the market that is a 'dry' system. Hyatt McCormick Place in Chicago has one on their dock. There aren't published water standards for digesters or dehydrators. Digesters are nice because the waste turns to water (grey) which could even be repurposed for drain water tempering or other use. They also are low energy usage and easy to service. Dehydrators offer the greatest waste reduction, no water use, but do use electricity and run "batch" for at least 12 hours/day, hopefully off-peak..

Use of grey water in hospitals is essentially banned. I don't have experience using digesters or dehydrators in a hospital setting and would love someone who does to post about their experiences.

http://www.enviropuresystems.com/epd.php (low and no water required) Digesters and dehydrators produce a 'soil amendment' and the 'water" goes down the drain just like it would with a disposer, pulper or collector., and probably wouldn't be enough to capture anyway. Patient food waste is often estimated (for waste equipment sizing) at 1 1/2-2 lbs./meal per patient, staff, 3/4#-1#, all post-consumer, not including disposables/compostables, making dietary among the top targets for waste reduction. Using the byproducts onsite is a 'nice to have' but the 90% volume and weight reduction while keeping water usage low is the goal. Here is an article about a hospital using food waste onsite (pulper and dehydrator.)http://www.sctimes.com/story/news/local/2014/06/06/st-cloud-hospital-use...