Processes restaurant kitchen waste in a few hours, odor-free and without leachate.
| Daily capacity | 1,000 kg of organic kitchen waste |
| Processing cycle | A few hours, configurable |
| Deodorization | Integrated activated carbon or biological system |
| Leachate liquids | No leachate |
| Volume reduction | 80 to 90% |
| Internal temperature | 55 to 70°C (pathogen sanitization) |
| Control | Automatic, with status display and alarms |
| Components | With CE marking where applicable |
| Accepted products | Various food scraps: meat, fish, vegetables, bread |
| Accepted material | Notes |
| Unserved meat and fish | Including soft bones |
| Vegetables and fruit | Raw, cooked, peels |
| Bread and pastry products | Expired or unserved |
| Dairy | Moderate quantities |
| Coffee and tea grounds | Biodegradable filters included |
A large restaurant generates hundreds of kilograms of organic scraps every day, unserved dishes, peels, bread, meat and fish scraps, which must be managed quickly to avoid odors, infestations and high collection costs. A 1000 kg restaurant organic waste composter solves this problem at source: it turns kitchen scraps into compost in a few hours, with no persistent odor, no leachate liquids and no frequent trips with the organic waste containers.
A 1000 kg restaurant organic waste composter with powerful deodorization and a fast processing cycle is the choice of high-volume restaurants, restaurant chains and food service businesses in shopping centers or airports, where hygiene, the absence of odor and environmental compliance are non-negotiable requirements. See the full range of recycling equipment and the solutions for organic waste.
• Capacity of 1,000 kg/day, processes the typical volume of a large restaurant or catering business in a single daily cycle.
• Powerful deodorization, the activated carbon filter or biological system removes the odors specific to meat, fish and dairy scraps, essential in busy commercial spaces.
• Fast cycle, complete processing in a few hours reduces the intermediate storage of organic waste and the problems associated with ambient temperature.
• No leachate, the process produces no leachate liquids, eliminating the risk of floor contamination and the cost of treating organic wastewater.
• Volume reduction of 80 to 90%, the volume of scraps drops dramatically, reducing the frequency and cost of waste collections.
• Usable compost, the final product is a stable organic soil amendment, usable in green spaces or delivered locally.
• Automatic control with display, simple operation for kitchen staff, with no specialized technicians.
• Hygienic and environmental compliance, the high internal temperature sanitizes the waste, and processing at source reduces the risk of pest infestations.
| Parameter | Value |
|---|---|
| Daily capacity | 1,000 kg of organic kitchen waste |
| Processing cycle | A few hours, configurable |
| Deodorization | Integrated activated carbon or biological system |
| Leachate liquids | No leachate |
| Volume reduction | 80 to 90% |
| Internal temperature | 55 to 70°C (pathogen sanitization) |
| Control | Automatic, with status display and alarms |
| Components | With CE marking where applicable |
| Accepted products | Various food scraps: meat, fish, vegetables, bread |
A 1000 kg restaurant organic waste composter is installed in the large kitchens of high-volume restaurants, in food service businesses in shopping centers, in airport canteens and in central catering kitchens that supply multiple locations. At these volumes, the lack of a composting system at source means organic waste containers that generate odor, insect infestations and high collection costs during warm periods.
European regulations on the management of biodegradable waste require reducing the quantities sent to landfill; a 1000 kg restaurant organic waste composter delivered in Europe is designed in accordance with the requirements of Directive 2008/98/EC on waste. For integration into the restaurant's sustainability strategy, see also our complete industry solutions.
The high internal temperature, between 55 and 70°C, sanitizes the processed scraps, eliminating pathogenic bacteria and weed seeds. The compost produced is microbiologically stable and safe to handle, without the sanitary risks of raw scraps. This is an important requirement for food industry businesses that operate under periodic sanitary inspection.
Restaurant chains with multiple locations can standardize organic waste management with a composter at each high-volume location, with common operating protocols and unified consumables. Standardization reduces maintenance cost, simplifies the supply of inoculant and filters, and enables centralized reporting of composted waste quantities for sustainability certifications.
Putting the compost produced to good use is an additional benefit on top of the simple avoided cost of collections. The composter produces a significant volume of organic soil amendment daily: some restaurants use it in their own gardens or in partnership with local urban farms, turning an environmental obligation into an authentic brand story for customers concerned about sustainability.
Energy consumption is largely offset by the saving in organic waste collection and disposal cost. At a restaurant that has organic waste collected three times a week, the annual logistics saving can significantly exceed the cost of the energy consumed, especially given the continuous rise in waste management fees.
A 1000 kg restaurant organic waste composter processes all categories of kitchen scraps. Non-organic materials are removed before loading.
| Accepted material | Notes |
|---|---|
| Unserved meat and fish | Including soft bones |
| Vegetables and fruit | Raw, cooked, peels |
| Bread and pastry products | Expired or unserved |
| Dairy | Moderate quantities |
| Coffee and tea grounds | Biodegradable filters included |
1. Kitchen scraps are added throughout the day or in set batches.
2. The agitation system mixes the scraps with the microbial inoculant and adjusts the humidity.
3. The internal temperature rises rapidly to 55 to 70°C, sanitizing the material and accelerating decomposition.
4. Forced ventilation supplies oxygen for the aerobic bacteria; the exhaust air passes through the deodorization filter.
5. At the end of the cycle, the stabilized compost is discharged for use or storage.
6. The display confirms completion and readiness for a new cycle.
Kitchen staff can operate the composter after a short training session included at delivery: load the scraps, start the cycle and collect the compost at the end. No specialized technicians are needed; maintenance is limited to periodically replacing the filters and adding the microbial inoculant.
How long does a composting cycle take?
The cycle completes in a few hours, depending on the moisture and type of scraps. Scraps with high moisture (fruit, soups) may require a slightly longer cycle than dry scraps. The cycle can be configured to fit the business's schedule.
What if the restaurant does not have 1,000 kg of scraps daily?
The composter can be run at partial capacity: load the scraps available daily and start the cycle regardless of the exact volume. Energy efficiency drops slightly at reduced capacity, but the process works correctly. For businesses with large volume variations, a model with a capacity closer to the real average volume is recommended.
Is the odor completely eliminated?
The deodorization system reduces the odor to levels acceptable for public and commercial spaces when the filter is in good condition and the machine is operated correctly. Kitchens with large volumes of meat and fish require more frequent filter changes.
Is the microbial inoculant available locally?
Yes. The microbial inoculant needed for operation is available locally through our support network. The amount needed per cycle is small, and the cost is negligible compared with the saving achieved by reducing organic waste collections.
URSTAG is a premium brand of recycling equipment, with over 15 years of experience. You don't just get a machine, you get a solution engineered by specialists, built from top-tier components and backed by a team that supports you from design through commissioning.
• European engineering, every machine and every complete line is designed by our engineering teams in Europe, with a focus on reliability, safety and energy efficiency.
• Premium components, we build on motors and automation from industry leaders: Siemens, Schneider Electric, ABB, WEG, SEW-Eurodrive, NORD Drivesystems and Bonfiglioli.
• Over 15 years of experience, we know how materials and machines behave in real-world operation, and we configure each solution for your flow and volume.
• New equipment, configured for you, we supply new units, made to order for your application, with complete technical documentation.
• Delivery, installation and training included, we handle transport, commissioning and operator training, with support throughout the equipment's life.
As a premium brand, URSTAG relies on European engineering, top-tier components and experience. You choose a partner that supports your production long term, with equipment built to run reliably in demanding industrial environments.
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