Some tips when preparing to use our large 120L commercial bin.
- Assess the quantity of food waste produced and make a decision on how many kgs to recycle.
- Decide whether to use only cold waste, i.e. prep waste or all food waste (inclusive of cooked leftovers)
- The number of bins and Bokashi required will vary according to the quantity of food waste being recycled.
For example: 200kgs of food waste per day would require 3 bins per day for a minimum 7 day cycle = 21 bins would be needed in total.
- Educate kitchen staff re separation of waste: food waste only (small amounts of paper are acceptable) but no plastic, tins, glass or twine.
- Store Bokashi bins (preferably on a raised surface for easy draining of liquid) in an air conditioned waste room at (ideally) a maximum of 27 degrees Celsius.
- Have two dedicated people trained in the correct procedure (this will cover absence) so that the system continues to run smoothly.
- The bins must stand for a minimum of a week.
- The Bokashi method ferments the food waste: this is due to using the Bokashi bran mixture which contains effective micro-organisms (essentially pro-biotics).
- Drain the liquid regularly: this is teeming with good micro-organisms; when diluted (1:100) with water this acts as excellent plant food or alternatively can be poured undiluted down drains to help keep them clear, clean and free from odours.
- Organise the gardening team to collect the full bins and bury the contents into a hole or trench that has been dug in the soil. The humus produced after 6-8 weeks can be dug up and used for conditioning plants or can be left in-situ to feed/regenerate the soil or grow an organic vegetable garden.
- The empty bins must then be rinsed out with water and returned to the waste room for refilling.
We offer training and follow up.
Any questions please drop us a note now.