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NATSURV 8: Water and Wastewater Management in the Laundry Industry (Edition 2)
Expanded Title:This National Survey (NATSURV) provides an overview of the laundry industry, its changes since the 1980s and its projected changes. It critically evaluates and documents the generic laundry processes in terms of current practice, best practice and cleaner production. We have determined the water consumption and specific water consumption (local and global indicators, targets; benchmarks, diurnal trends) and recommend targets for use, reuse, recycling and technology adoption. We also determined wastewater generation, and typical pollutant loads (diurnal trends) and best practice technology adoption. The local electricity, water, and effluent prices and by-laws within which these industries function have been described and evaluated to judge if the trends and indicators are in line with water conservation demand management and environmental imperatives. The NATSURV evaluates the specific industry water (including wastewater) management processes adopted and provide appropriate recommendations, and the industry adoption of the following concepts: cleaner production, water pinch, energy pinch, life cycle assessments, water footprints, wastewater treatment and reuse, best available technology and ISO 14 000. Finally, we have provided recommendations on the best practice for this industry. The application of water-conservation techniques should enable commercial laundries to have Specific Water Intake of 12 – 15 L/kg and 1.5 – 4.5 L/kg for washer-extractors and continuous batch washers, respectively. Water consumption must be accurately monitored and ultimately compared with theoretical, programmed water use. When the comparison reveals that more water is used than required, it will then be possible to start identifying causes. Economic and simple wastewater treatment processes should be reviewed and implemented first before considering more sophisticated options. Emphasis is placed on the control of pH and the removal of solids. The control of pH is essential since municipalities generally limit the wastewater they receive to a pH of 5 - 9. Failing to adhere to this range incurs a charge to the laundry. The highly alkaline wastewater generated by commercial laundries can be treated with an acidifying chemical. The only solids in laundry wastewater are colloidal, or tiny suspended particles. Colloidal solids will not settle out unaided so coagulation and flocculation chemicals can be added to assist in the sedimentation process. For a relatively small capital outlay for a settling tank and some chemical dosing equipment, a considerable improvement in the quality of the wastewater can be expected, with concurrent savings in municipal wastewater treatment charges. For further treatment of laundry wastewaters, perhaps for reuse of rinse water as well as wash water, more sophisticated treatments may be necessary. These processes are all capital intensive and would only be worth considering as a second stage after simple wastewater treatment and management measures had been implemented.
Date Published:01/01/2017
Document Type:Research Report
Document Subjects:Wastewater Management - Industrial
Document Keywords:Pollution control
Document Format:Report
Document File Type:pdf
Research Report Type:Technical
WRC Report No:TT 703/16
ISBN No:978-1-4312-0870-8
Authors:Swartz CD; Swanepoel G; Welz PJ; Muanda C; Bonga A
Project No:K5/2405
Organizations:Chris Swartz Water Utilisation Engineers; Stellenbosch University; Cape Peninsula University of Technology
Document Size:1 006 KB
Related Documents:NATSURV 1: Water and wastewater management in the malt brewing industry - (EDITION 2)
NATSURV 2: Water and Wastewater Management in the Metal Finishing Industry (Edition 2)
NATSURV 3: Water and Wastewater Management in the Soft Drink Industry (Edition 2)
NATSURV 5: Water and Wastewater Management in the Sorghum Brewing Industry - (EDITION 2)
NATSURV 6 Water and Wastewater Management in the Edible Oil Industry (Edition 2)
NATSURV 7: Water and Wastewater Management in the Red Meat Abattoir Industry (Edition 2)
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