3.6.3
RESTAURANT WASTE - DRAINAGE OF WATER FROM THE WASTE MATERIAL
The waste material from restaurants often contains large volumes of
similar types of material, which contains large amounts of water. Therefore
the handling of the material before it is put into the Big Hanna is extra
important. All material should, if possible, be drained from water. If the
moisture content is too high this will affect the biological process and
there could also be leakage of water from the composter. All material that
contains a lot of liquid (creamed potatoes, tomatoes etc) should be
drained from water. It is better to swill down the soup, sauce etc directly
into the sewage. The rest of the waste material can be put into the Big
Hanna if it is drained thoroughly. The problem with how to drain the food
waste can easily be solved by putting two buckets into each other and drill holes in the bottom of the
upper bucket. The food waste material is put in the upper bucket and in the bottom bucket the water
is collected and could be emptied into the sewage. Do not use strong detergents that might sterilize
the food waste when cleaning the buckets.
3.6.4
RESTAURANT WASTE - GRINDER AND DEWATERING EQUIPMENT
Some restaurant kitchens use an integrated pulper which is a grinder and dewatering unit
incorporated in one appliance. This grinds and dewaters the food waste and reduces the weight and
volume. It is important not to use strong detergents when cleaning this equipment as this can sterilize
or contaminate the food waste. The food waste pulp is usually collected in small buckets. Do not use
strong detergents that might sterilize the food waste when cleaning the buckets.
