From breads to brownies, commercial bakeries produce a range of products that can vary the flow and concentration of the process wastewater dramatically.
Depending on the products being manufactured, wastewater produced from bakeries can have high levels of suspended solids (SS), fats, oils and grease (FOG), biochemical oxygen demand (BOD), and/or chemical oxygen demand (COD).
Aerofloat’s patented technology can assist bakeries in reducing the SS, FOG, BOD and COD within their wastewater to comply with council regulations. Aerofloat’s engineers analyse the constituents of the wastewater, conduct extensive jar testing, and review current data trends to provide input for the wastewater treatment design. And thanks to Aerofloat’s 3D models of the proposed design, there are no surprises prior to project commencement.
Aerofloat also has a strong aftercare business, including chemical support, competitive chemical pricing and system servicing options. Having the correct chemistry in your bakery’s wastewater treatment system is critical to achieving a compliant effluent quality. Aerofloat’s team of expert engineers are on hand to support your business long after project completion.
Contact Aerofloat today to discuss your wastewater treatment options.