Food and Beverage facilities generally consume large amounts of water in the production of finished products. On average, water use for most facilities ranges between 1-2.5 gallons per pound of food production. Well over >54% of daily wastewater production results from as clean-in-place (CIP), wash down and cooling water applications. In some meat and vegetable processing operations wastewater production can be up to 94% of the total water demand at the facility. Our HiPOx process offers facilities the opportunity to recover and reuse these non-potable process streams by simultaneously providing disinfecting and destruction of organic contaminants.
Treatment of wastewater streams from most Food & Beverage facilities can be a difficult prospect for some technologies. Treatment plants face significant technical and operational challenges including:
- Very High BOD/COD concentrations (500->50,000 mg/l)
- Varying BOD/COD loading to the WWTP
- Varying flows, pH, and temperature
As a result, onsite treatment plant often suffer from varying effluent and significant fines for exceeding BOD/COD limit discharge limits.