Garbage Disposals
Garbage disposals come in many sizes: 1/3 H.P., ½ H.P., ¾ H.P., and 1 H.P. They can be made of different materials such as plastic, metal, and stainless steel; and can have different guarantees and warrantees and different price points. You should ask your Atlanta Plumbing Plus licensed plumber which type of garbage disposal meets your needs and budget.
All garbage disposals have limitations, however, so never put the following things down your garbage disposal:
- Grease: It can solidify and clog up the disposal. Pour cooking grease into an empty coffee can or something similar. When the can becomes full, toss it in the trash. Wipe congealed grease from pots and pans with a paper towel that can be dropped in the garbage can.
- Hard-to-grind, stringy or fibrous foods like poultry skins, egg shells, uncooked fibrous fruits and vegetables (carrots, celery, asparagus, banana peels, potato peels, broccoli stems, corn cobs or husks.). These can clog the disposal and are best disposed of in the compost pile or the non recycling trash.
- Coffee grounds, tea bags or tea leaves, pasta and rice. Toss them in the compost pile or the non recycling trash.
When grinding food in your disposal, run the disposal for at least two minutes while running cold water through it. Then run water for an additional 15 seconds to ensure that all waste is properly flushed through the line.
If there is a bad smell from your garbage disposal, it is usually from remnants of food that have not cleared the disposal. You can remove the odor by grinding lemon peel in the disposal or pouring liquid detergent in the disposal and running cold water through it for 20 – 30 seconds. If the smell persists, ask Atlanta Plumbing Plus about BioSmart.
If your garbage disposal jams, try using the key that comes with the garbage disposal to unjam it. Then, hit the re-set button. If this does not work, call Atlanta Plumbing Plus. You should also check the connections on your garbage disposal periodically to make sure they are tight and leak free.











