Dealing with & Reducing Bakery Wastewater

Dealing with & Reducing Bakery Wastewater

Wastewater is a topic that will resonate with any baking operation. According to an industry study, the baking industry is one of the largest consumers of water in both the United States and Europe. Daily collective water consumption ranges from 10,000 to 300,000 gal/day, half of which is ultimately discharged as wastewater.


As a result of discharge regulations and the desire to run a more environmentally friendly and cost-effective facility, many bakers have sought ways to improve their wastewater treatment processes and decrease the amount of wastewater produced. This article looks at some of the ways to deal with and reduce bakery wastewater.

Pretreating Bakery Wastewater

Most bakery wastewater is generated as a result of cleaning equipment and washing the floor. Typically, the wastewater is nontoxic and has high contents of organic pollutants like chemical oxygen demand (COD); biochemical oxygen demand (BOD5); as well as fats, oils, and greases (FOG); and suspended solids (SS). Pretreatment is a requirement in the industry due to the high SS and floatable FOG content. It reduces pollutant loading and protects process equipment.


The normal bakery wastewater pretreatment system consists of the following processes:


1. Screening

2. Optional FOG separation

3. Flow equalization & neutralization

4. Optional acidification

5. Coagulation—Flocculation

6. Sedimentation

7. Dissolved air flotation (DAF)


Once complete, biological treatment or discharge can begin.

Ways to Reduce Bakery Wastewater

To cut water treatment costs, reduce the amount of wastewater your facility produces in the first place. Here are a few ways to reduce bakery wastewater:


    • Maintain valves, pipes and equipment to prevent leaks
    • Reduce water use wherever possible
    • Thoroughly scrape and/or empty drain tanks, troughs, mixers and kettles before cleaning
    • Sweep solids from floors and equipment into containers before applying water


    For more information, click here.

    How Release Agents & Release Agent Applicators Can Help

    One of our previous articles detailed how release agents and release agent applicators can contribute to a more energy-efficient operation. Similarly, they can help reduce the amount of wastewater bakeries produce.


    With application, the key is making every drop of the release agent count and getting it onto pans precisely. Overspray and misting causes buildup on equipment, which increases the frequency of cleanings and the amount of wastewater as a result. Technologies like those developed by Spraying Systems Co. eliminate unnecessary cleanups because they ensure the release agent gets applied consistently where intended.


    The type of release agent used can impact bakery wastewater, too. For instance, water-based release agents may be a good option in certain situations where oil-based release are not required. Being water-based as opposed to oil-based means less FOG production, and thus, less water needed for cleaning.


    Avatar Corporation has a diverse selection of release agents for the food industry, including water-based formulations. We will work with you to identify best-fit solutions that will help you reduce wastewater production. Avatar is committed to quality and holds the highest level of certifications in the industry. To get pricing, order a sample, connect with a territory manager or for other inquiries, contact us.

Published on : 01 Feb, 2021