5.2.3
START-UP SETTINGS – RESTAURANT WASTE
To achieve a good biological process during the first week set the settings as the schedule below.
After the first 14 days of operation there should be a hot zone in the back of the cylinder.
Settings:
The first 7 days
The next 7 days
The next 7 days
Thereafter
Wait time:
8 hrs
4 hrs
2 hrs
1 hrs
Rotations:
1
1
2
2
Fan:
20 %
20 %
20%
20 %
5.2.4
FOLLOWING-UP ROUTINES
To continuously check the temperature inside the cylinder is recommended during the start up
period. After a while you will learn to recognize a good biological process only by opening the
inspection doors. We recommend (in the beginning) downloading the temperatures and also to
take note of smell etc.
The temperatures in the three or four measuring points are always shown on the touch screen.
These values are useful indicators of how well the biological process is functioning. When the
temperature sensors indicate 50-65ºC in the first half of the cylinder and the compost that is fed out
of the cylinder looks like ready compost there is no need to analyze the temperatures or manually
measure the temperatures by opening the inspection doors every week. If lower temperatures are
obtained it is a good idea to make control measurements manually if the compost is of poor quality
or if there are any other signs of a malfunctioning biological process.
5.3
START-UP SCHEDULE
Start-up schedules in other units such as gallons or buckets are available from the distributor. The
goal with using the start-up schedule is to establish a strong biological process before too much
food waste is fed in.
1. Fresh food waste and sawdust/pelletised
sawdust is fed into the Composter.
2. Thermophilic phase – 40-70% moisture.
High temperature :50-65ºC.
3. Mesophilic phase – Lower moisture.
Temperature: 25-40ºC
4. Maturation phase – Low moisture.
Temperature: 20ºC.
5. Compost is automatically emptied from
cylinder.