Waste Container

In a professional kitchen, a waste container is a critical HACCP element — its correct placement, capacity, lid closure mechanism and cleaning frequency directly impact food safety and hygiene. A poorly maintained waste container can become a breeding ground for bacteria and mould, affecting nearby food preparation areas. BHS supplies waste containers to HoReCa kitchens across Europe.

Types and uses of waste containers

Pedal waste containers — the lid opens with a foot touch, allowing the server or chef to dispose of waste with hands full. The best option for a busy kitchen area. Open containers with removable lids — more affordable, suitable for less intensive use or waste sorting systems. Built-in waste containers — integrated into a kitchen cabinet or countertop drawer, preventing floor space occupation. Sorting containers with multiple compartments — allow sorting organic waste, plastic and glass in one place. Mobile waste containers on castors — easy to move large containers from the kitchen to the waste disposal area. BHS helps choose the right type of waste container.

Capacity and placement

The waste container’s capacity should match the kitchen’s waste volume between emptying: 10–20 L — for a small café or individual workstation. Suitable near each preparation zone. 30–60 L — standard for the main waste container in a restaurant or café. 80–120 L — for larger kitchens or waste collection areas. Placement: near each main work zone (preparation, service, dishwashing). The container must not be closer than 1 m to the food preparation zone according to HACCP best practices. The container lid must always remain closed except during disposal. BHS helps calculate the required capacity and quantity.

HACCP requirements for waste management

HACCP standards for kitchen waste management: waste containers must have lids to prevent pest access; must be emptied at least once a day or more frequently if full; must be washed with a disinfectant after emptying; must be made of food-safe, water-resistant materials. Colour coding for waste containers: green — food waste and compost; yellow — plastic and metal; blue — paper; black or grey — mixed waste. BHS helps implement a HACCP compliant waste management system.

HoReCa usage scenarios

In a restaurant kitchen, pedal containers at each preparation station allow chefs to quickly dispose of food scraps while keeping both hands clean and fully operational. In a café, a dedicated used coffee grounds container near the espresso machine (separate from food waste) ensures proper waste flow. In a canteen, a sorting container system near the dishwashing station saves time in waste separation and reduces errors. BHS supplies waste containers to HoReCa kitchens.

Frequently asked questions

How often should a waste container be cleaned? After each emptying — at least once a day. In dishwashing areas — with hot water and disinfectant. Visual inspection for cracks or damage — once a week. In HACCP documentation, waste container cleaning can be recorded in the cleaning log. BHS advises on waste container cleaning frequency.

Is a plastic or metal waste container better? Plastic — lighter, more affordable and available in many colours for sorting systems. Stainless steel — more durable, more hygienic in intensive commercial environments and lasts longer. Both options work in a kitchen — metal is preferred for high-traffic, frequently disinfected areas. BHS helps choose the optimal material based on kitchen intensity and hygiene requirements.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.