The problem
A restaurant kitchen produces waste in two bursts a day and pays to store it in between. On-site composting removes the storage problem and most of the weight: a 12 to 24 hour microbial cycle reduces at least 85% of the volume, so what goes out to collection is a fraction of what came off the pass.
- Bins filling faster than collection days arrive
- Odour and pests in a shared bin store
- Collection charges rising with tonnage
- Guests and staff asking what the kitchen does with its waste
Specification notes
Most single-kitchen restaurants land on CR-30 or CR-50. Both run on single-phase power, so installation rarely means electrical work. Where the menu is oil-heavy, the CRO-300S separator goes in front of the composter.
Recommended machines
Four models that fit this sector. Capacity is the deciding factor - send us your daily weight and we will narrow it to one.
CR-5 Food Decomposer Machine
5 kg/day microbial food decomposer for small commercial kitchens
CR-10 Food Waste Composter
10 kg/day on-site composter for cafes, clinics and small canteens
CR-30 Food Composting Machine
30 kg/day composter for restaurants, schools and offices
CR-50 Food Waste Composting Machine
50 kg/day composter for hotels, canteens and mid-size kitchens
Other sectors
Sector-specific advice, not a catalogue
Tell us the site type and the daily waste weight. We will come back with the model, the power requirement and the footprint.