Cleanzine: your weekly cleaning and hygiene industry newsletter 18th April 2024 Issue no. 1110
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Hotels saving big with biological wastewater treatment
It may not be top of mind for hotel guests, but wastewater in hotels is serious business. With wastewater from kitchens, bathrooms and public areas to consider, hotels need a solution that is affordable, easy to maintain and, most of all, effective. For many, environmental impact is also a significant consideration.
To prevent blockages, many hotels are turning to biological drain products to 'clean' wastewater, but many of these solutions use solvents or free enzyme treatments which can damage the environment and don't prevent one of the biggest concerns, odour.
NCH provides an advanced biological concentrate that improves effluent flows throughout the drain network, reduces foul odours and provides more sanitary environments. "Our solution for hotels is a patented product unlike any of its competitor solutions, in that it creates a seamless environmental maintenance plan for any hotel kitchen," reveals Richard Swanborough, regional technical manager at NCH Asia.
"The drain liquid is being used in hotels for maintaining grease traps, drain lines, septic tanks and sewage treatment systems. It contains 1000 times more bacteria than the nearest competitor, with 30 - 500 trillion live bacteria delivered daily into drains.
"With traditional treatments, most bacteria get flushed through the pre-treatment system before they become active. NCH solution provides bacteria that are live and begin feeding and multiplying the instant they enter the wastewater stream or drain system.
"All our products have NSF L2 approval making it appropriate as a bacterial/enzyme drain and sewer treatment for use in and around food processing areas, which reduces manual cleaning, hydro jetting and the amount of waste in grease traps while extending pumping intervals.
"Hotels using the NCH system have found that with fewer blockages and less odour, they are seeing big savings in money and time without feeling like they have to cut corners or damage the environment."
10th May 2018