Susteco BIGHANNA T120, Operation Manual, Page: 78 / 139

ROUTINES FOR START-UP – RESTAURANT WASTE
It is essential that during start-up period the restaurant does not shut off their normal disposal of
waste material. During the start-up period the restaurants are recommended to put half of the total
amount of organic waste into the composter in order to get the biological process started more easily
and then increase slowly to full capacity during start-up period.
 THE FIRST TWO BAGS OF COMPOST MATERIAL THAT THE COMPOSTER PRODUCES SHOULD BE
PUT INTO THE COMPOSTER AGAIN.
 DURING THE START-UP PERIOD THE BIOLOGICAL PROCESS REQUIRES MORE ABSORBENT
MATERIAL. DURING THE REMAINING START-UP PERIOD THE FINISHED COMPOST MATERIAL IS
PREFERABLY RECYCLED ONCE IN A WHILE.
5.2.1 INITIAL STARTING BATCH
When installation is made an initial starting batch of absorbent material is put into the composter plus
if available one batch of horse manure and/or a batch of composted material to get a really good
start-up.
Model T60 T120 T240
Pellets 10-15 kg 15-20 kg 15-20 kg
Manure 100 litre 200 litre 400 litre
Compost 100 litre 200 litre 400 litre
5.2.2 ABSORBENT MATERIAL DURING START-UP

If the material inside the cylinder gets too wet immediately add more pellets or sawdust!
The sawdust or pelletised sawdust should be added before the food waste material into the inlet.
During the start-up period the biological process requires more absorbent material. The best
absorbent material for restaurants to use is wood pellets. If sawdust is used this must be dry so it
absorbs moisture from the food waste. Every composter has its own unique biological process and
therefore it is difficult to recommend how much sawdust should be put into the composter. These are
only recommendations - each composter requires individual consideration.
Week Amount of food waste in % of
max capacity
Amount of pellets or sawdust in
weight- % of food waste added
1 Max 50% 15%
2 Max 50% 15%
3 Max 75% 15%
4 Max 75% 15%
5 Max 100% 15%
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