In this concluding section of our three-part series on the upkeep of reverse osmosis (RO) systems, we’ll finish out with a detailed look at...

Graf Creamery, a Midwestern butter and cream production plant, was experiencing issues with the fat and grease build-up in their holding cell retention pond....

At Valley Center Wastewater Treatment Plant, and at an increasing number of facilities across Kansas, the decision to buy the more expensive equipment at...

Offering powerful, efficient pumping action in a compact and contemporary design, the recently modified Saniswift is small enough to fit easily inside a cabinet,...

Sewage collection systems have long been subject to issues with odor and corrosion, which is understandable given the nature of what they convey. Sewage...

Wineries facing the dilemma of processing both their wine-making process wastewater and their sanitary wastewater—in a manner that is cost-effective, environmentally friendly, and regulatory-compliant—now...

By Dominic Sims, International Code Council Although 70 percent of our planet is covered with water, less than one percent is drinkable. Clean water is...

Water is required throughout a food and beverage facility for various uses, including makeup water for cooling towers and boilers, washing of equipment and...

In the first part of this series, we examined some of the benefits of reusing wastewater, especially as it relates to food and beverage...

When investing in new equipment, what would you consider to be a reasonable payback?  Five years? Three years? At the Kishwaukee Water Reclamation District (KWRD)...