That’s the key question as it determines the right model for you. There are six models from 20kg to 350kg per day. These are maximum capacities, so if your volumes are close to the maximum consider going up to the next size or having more than one machine.
Hospitals are among the largest producers of food waste. In Scotland, Northern Ireland and Wales it is illegal to use macerators or waste-to-water machines to pump food waste into the drain system.
While all prisons have well-established security procedures, every time a vehicle enters of leaves the prison premises there is a heightened security risk.
Food waste generated in shopping centres and food courts has different challenges from other single-site premises such as a hotel or restaurant.
The ‘back of house’ requirement to deal with food waste has never been the most glamorous part of running a hotel or restaurant.
The Eco-Smart Food Waste Dryer has an important role to play in ships complying with the strict international rules on the disposal of food waste at sea (Marpol Annex V).
Fruit; vegetables, fruit and vegetable peels; eggs and eggshells; fish; fish heads and guts; meat; poultry; rice; pasta; bread; pastry; shellfish including mussels; tea bags and tea; coffee grounds and coffee; milk; fruit juice; gravies; wine; beer.
* except large knuckle bones
