TRASH RECEPTACLES

When selecting trash receptacles for a restaurant, it’s important to balance functionality,
hygiene, durability, and appearance. Here’s a breakdown of what to look for:

1. Material and Durability: Stainless steel or plastic: Durable, rust-resistant, easy to clean,
and sanitary. Should be cost-effective, corrosion-resistant, lightweight, and easy to
move. Must withstand high-volume use and potential exposure to moisture, grease, and
food waste.

2. Size and Capacity: Choose based on the volume of waste generated.
Common sizes: 23–32 gallons for front-of-house, 44+ gallons for back-of-house or kitchen.
Ensure it fits under counters or in tight spaces if needed.

3. Lid Type and Accessibility. Hands-free (foot pedal, swing-top, sensor-operated) to minimize contamination.Tight-fitting lids to control odors and pests. Open
tops for high-traffic self-service areas like food courts.

4. Mobility and Placement: Wheels or casters are helpful in kitchens for easy cleaning and transport. Look for models with handles or grips for easy lifting.

5. Cleanability and Sanitation: Smooth, non-porous surfaces for easy cleaning and disinfecting. Avoid designs with too many crevices where bacteria can grow.

6. Compliance. Ensure receptacles meet local health codes (especially for food waste storage).Check for fire-resistant or NSF-certified models where applicable.

7. Aesthetics (Front of House) Use sleek, modern designs that complement your restaurant décor. Consider color-coded bins for recycling, compost, and waste to
guide customers.

For frequently asked questions about Trash Cans CLICK HERE