Food Waste Composting for Restaurants and Catering
Over-ordering, spoilage and plate waste are persistent in commercial kitchens, and nearly one third of all food produced globally is wasted. In a restaurant that waste is wet, heavy and collected on someone else's schedule.
What Goes Wrong Today
- Bins fill between collections and the back of house starts to smell
- Hauling is billed by volume, and most of that volume is water
- Plate waste, prep trim and coffee grounds all arrive in the same wet stream
- Guests and corporate clients increasingly ask what happens to the waste
- Cities are introducing food waste regulations that a restaurant has to answer to
What the Machine Has to Do
- A machine small enough to fit the wash-up area or a covered bin area
- Continuous feed, because waste arrives across the whole service
- Odourless and quiet operation next to a working kitchen
- Simple operation for staff who turn over
Machines That Fit This Sector
Sized on the busiest day rather than the average. If your figure sits between two models, take the larger one.
TMK-30 Composter
30 kg Per Day Commercial Food Composter for Small Kitchens
View specifications
TMK-50 Composter
50 kg Per Day Kitchen Composter on Standard Single Phase Power
View specifications
TMK-100 Composter
100 kg Per Day Electric Food Waste Composter
View specifications
TMK-200 Composter
200 kg Per Day Kitchen Waste Composter for Commercial Kitchens
View specifications
TMK-300 Composter
300 kg Per Day Waste Decomposer Machine for Commercial Sites
View specificationsHow It Is Actually Deployed
Single site restaurant composting prep trim and plate waste through a TMK-30 or TMK-50
Hotel restaurant and banqueting kitchen running a TMK-200 in the wash-up area
Catering company processing event waste on return to the depot
Food court operator collecting from several tenants into one TMK-300
From Separation to Offtake
Separate
Staff separate organics from packaging and drain free liquid at the point of scraping.
Load
Scraps go into the machine across the service. Feed is continuous, so nothing is stockpiled.
Process
The chamber holds temperature while TMK microbes decompose the solids and the exhaust carries the water off as vapour.
Harvest
Dry by-product is discharged and used on landscaping, given to a local grower, or collected in a fraction of the original volume.
What TMK Handles
In-house expertise for design, fabrication, supply, installation and commissioning
Machine capacity from 1 kg to 5 tons per day across 13 models
SS-304 composting chamber, shaft and blades on the TMK-1000
Stainless steel tank with a stated lifespan of over 20 years
PLC control with HMI touch screen, overload function and emergency stop
3 year factory warranty stated for the commercial range
Restaurants and Catering Questions
Where does the machine go in a restaurant
The wash-up area, a storeroom or a covered bin area. The TMK-30 runs off a standard plug and needs ventilation to the outside or a connection to a suitable waste pipe.
Will the kitchen smell
The process is described as odourless, and there is no crushing or grinding stage so it is also quiet. An optional deodorizer treats the exhaust air before it is vented.
How much does volume actually drop
85 to 90 percent. Roughly 70 to 80 percent of that comes from evaporating the water content alone, and microbial decomposition takes it the rest of the way.
What size should a single restaurant start with
Weigh a normal day of separated organics first. Most single site restaurants land in the 30 kg to 100 kg per day band.
Guides for This Sector
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Read articleGet a Recommendation for Your Site
Send the daily weight of separated organics, the power supply available and where the machine would stand. We will name the model and what it needs installed.