Kitchen sinks have been installed in kitchen areas to promote hygiene. This is based on previous studies that have shown that the kitchen is probably the most important area in relation to the harbouring and transferring of infection (Rusin el at, 1998). According to (Sharma et al, 2008) cross contamination of foodborne pathogens in the household kitchen may contribute to the estimated 76,000,000 cases of foodborne illness in the US, each year. Therefore it is worth recognizing that kitchen sinks are central in maintaining food hygiene in the kitchen.
Kitchen sinks face number of challenges including blockage-the most common problem. This is because in cooking environments, various items are discharged into a drain, not the least of which is grease, a by-product from cooking and washing (Batten, 2003). This can be source of problems, because when it cools, it can congeal and solidify, forming a solid having the capability of blocking or constricting the drain (Batten, 2003).
Figure (a) shows a modern sink bowl designs
Source: (Mueller, 2014)
Blocking of kitchen sinks is a common scenario in homes, restaurants, schools and hotels resulting to flooding in the kitchen and increased risks of food borne diseases. In response to blockage of sinks mothers and their daughters or workers carry grey water in buckets to dispose it of outdoor an activity that not only make cooking and cleaning activity difficult but also result into stress and wastage of time. Many kitchen sink manufacturers have tried to address this problem through designing a sieve in the sink bowl to prevent inflow of large food particles into drainage pipes, plumbers have tried to address the problem by creating multiple joints to allow unblocking and different researchers have mainly focused of redesigning the faucet for example (Santos, 1999; Batten, 2003; and Thomas & Brown, 2014) leaving the problem unattended or halfway attended to. However all the above mentioned efforts are not efficient enough to curtail the problem of blockage therefore there is need to design an external waste sorting box to aid in sieving kitchen effluents before their discharge into drainage pipes.
DESCRIPTION OF MY INNOVATION
Waste sorting box is a structure that will be made out of fibre. This is because fibre does not burn and is light in weight. It will be able to hold five (5) liters of water per flush to avoid over spill. It will contain 2 flexible sieves that will ensure proper screening of the wastewater.
Figure (b) shows a design of waste sorting box
- (i) (ii)
- Structures/ features
- In let valve
- Sorting box
- Outlet valve
- Residue outlet
Sharma, M., Eastridge, J., & Mudd, C. (2009). Effective household disinfection methods of kitchen sponges. Food Control, 20(3), 310-313.
Gajanan, M. V., & Singh, O. V. (2013). Isolation of microbes from common household surfaces. J Emerg Investigators. Jan.
Rusin, P., Orosz‐Coughlin, P., & Gerba, C. (1998). Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners. Journal of Applied Microbiology, 85(5), 819-828.
Batten, W. C. (2003). U.S. Patent No. 6,576,140. Washington, DC: U.S. Patent and Trademark Office.
Mueller, E. T. (2014). Commonsense reasoning: an event calculus based approach. Morgan Kaufmann.
Thomas, K. J., & Brown, D. A. (2014). U.S. Patent No. 8,646,476. Washington, DC: U.S. Patent and Trademark Office.
Santos, R. O. (1999). U.S. Patent No. 5,937,905. Washington, DC: U.S. Patent and Trademark Office.