Our wash bay is a 30' × 50' enclosed building with a 6" reinforced concrete floor, a recessed catchment trench, and a closed-loop hot water heater rated at 240,000 BTU. We process between 12 and 24 totes per day depending on prior contents and the food-grade vs. industrial mix. Every tote follows the same path, with one branch — food-grade detergent versus caustic — based on the next intended use.
The bay layout, station by station.
- Station 1 — Intake & strip. Tote enters on a low forklift. Cap and valve removed and tagged. Prior-contents declaration cross-referenced against the intake log. Heavy residue (more than a quart) gets a manual pump-out first.
- Station 2 — Triple cold rinse. 360° spinner head fed at 80 psi, three cycles, with full drain between each. Run-off captured and sent to our wastewater holding tank for pH adjustment before authorized municipal discharge.
- Station 3 — Hot wash. 170°F (give or take) for 12 minutes with food-safe detergent (food route) or 8 minutes with sodium hydroxide solution at 2–3% (industrial route). Same spinner head; different cycle program.
- Station 4 — Hot rinse & dwell. Two hot-water rinse cycles. Tote dwells inverted 20 minutes to fully drain. Inside checked with a borescope camera — if anything looks suspect, the tote loops back to station 3.
- Station 5 — Fittings. New EPDM gasket, new 2" ball valve (or inspected-and-passed valve, rare), new 6" cap. Cage straightened or replaced as needed. Pallet swapped to composite if the original is wood and damaged.
- Station 6 — Cert & tag. Serial batch tag fitted to the cage. Wash record printed, signed by the operator, slipped into a weatherproof sleeve attached to the cage. Tote rolled to outbound staging.
Total cycle time from intake to outbound: about 90 minutes per tote, of which roughly 50 minutes is active operator time. The rest is dwell and drain. We run two operators in the bay full-time, plus one on intake grading.