Dairy processors—especially ice cream manufacturers—face some of the toughest wastewater challenges in the food industry. High levels of fats, oils, and grease (FOG), fluctuating pH from constant product changeovers, surging TSS, and residue from syrups, fruit pastes, nuts, and chocolate make treatment both complex and costly. Clean‑in‑Place (CIP) cycles only amplify the problem, sending large bursts of organics down the drain multiple times a day.

This case study highlights how FRC’s dual‑stage clarification process, advanced separation technologies, and rugged equipment design helped the facility reduce pollutant loadings, meet requirements for discharge to the local POTW, and even reuse treated water inside the plant.

At FRC, we offer two primary Dissolved Air Flotation (DAF) system designs: the Plate Pack or High Rate DAF System  and the Open Style DAF...