The primary concern with an ice cream factory, I can image, would be the disposal of fat. There would likely need to be an emphasis placed on removing the FOG (that’s fats, oils, and grease) from the local effluent. We have a number of equipment options that can help us do this, along with certain chemicals that can reduce it.
I read this article awhile back about the issue and think you might enjoy it as well.
Correct F. O. G. Is the main concern with any food manufacturing. There are many "solutions" to this issue but few reduce the F. O. G. enough for it not cause the local utilities a problem.
The plant should have some kind of grease interceptor which will help reduce the T. S. S. (Total suspended solids) and F. O. G. But the B. O. D. (Biological oxygen demand) will still pass thru.
Bacteria treatments (quality bacteria) are the best as they will excellerate the natural biodegradation process (turning the above pollutants back into water and CO2, this is the ultimate goal of the waste water treatment plant). When you couple bacteria with DO (dissolved oxygen) digesters you can almost eliminate the impact a plant has on the waste stream.
There are a lot of products out there that over promise and severely under deliver. For some references in your area contact me Sean 248-880-5046 we work with many plants, airports, hotels, casinos, restaurants, etc. in reducing their impacts.
Assuming your utility is municipal much will depend on your Pretreatment program.
Much FOG and TSS can be greatly reduced by a stringent Pretreatment program.
The BOD is going to come through and creameries are famous for producing a lot of it.
When that joins your municipal sewage and goes to your POTW you can expect to see a significant rise in influent BOD and until it gets to your influent head works there is no way to tell how significant it will be.
If you have an activated sludge system and it is NOT already teetering on the brink of 75% of design criteria you may be fine.
If you are close to full capacity you are probably going to have to make some modifications or consider an expansion.