Rubbish Bins

How to choose the right Commercial Rubbish Bins

• Start by assessing daily waste volume in your kitchen, bar or canteen and choose bin capacities that prevent frequent overfilling.
• Decide between standard open-top bins and pedal-operated models where hands-free operation and hygiene are a priority.
• Use colour coded bins and lids to separate general waste, recyclables and food waste in line with your waste management policy.
• Consider footprint and placement, ensuring bins fit under counters, beside prep areas or in corridors without obstructing staff.
• For coffee operations, add dedicated knock bins sized to your grinder and service volume to speed up workflow.
• In larger premises, look at logistics bins with trolleys to move heavy loads safely from kitchen to external waste areas.

Care and maintenance

• Empty bins regularly and rinse out food residues to minimise odours and pest risks in commercial kitchens.
• Wash bins and lids with suitable cleaning chemicals, following manufacturer guidance, and allow to dry fully before reuse.
• Disinfect pedal mechanisms, handles and contact points frequently to maintain hygiene standards.
• Inspect wheels, trolleys and bin bodies for cracks or damage and replace worn parts to avoid leaks or unsafe handling.
• Use correctly sized bin liners to protect the interior and make emptying quicker and more hygienic.
• Store outdoor or back-of-house bins in well ventilated areas and secure lids to prevent contamination and windblown waste.

Pair your waste bins with our wider cleaning chemicals, bin liners, cleaning equipment and washroom products to build a complete hygiene system.

Need help choosing? Call Caterboss on (01) 687 5772.