4.4.6
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 very
important. All food waste material should, if possible, be drained from
water. If the moisture content is too high this will affect the biological
process negatively 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 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.
4.4.7
ADDING WATER
If the material contains too much water, it will start to rot. If the material is too dry, the biological
process will stop. The Composter can easily be adjusted to keep the perfect content of moisture in
the machine. If the content of water in the waste material is less than 35% the biological activity will
decrease. It may then be necessary to add water into the Composter. This is done through the
inspection doors. Water should be added carefully as too much water in the material will literally
drown the good bacteria.
