Mechline tackles food waste with UK-made unit


Food service operators will be all too aware of the growing costs associated with food waste disposal, but there is now help at hand in the shape of a special on-site digester solution from Mechline.

The company’s Waste20T food waste digester can digest up to 180kgs of unwanted food product, reducing the waste to grey water for easy elimination via the operator’s own foul water drain.

Mechline manufactures the products from its factory in Milton Keynes and sources all the key components from local suppliers in order to keep its carbon footprint low.

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“Our desire was to have a UK-made system that would provide an on-site, eco-friendly, viable and sustainable solution for food waste in commercial foodservice outlets to address upcoming legislation,” said Ian Blakeman, director for export and special products at Mechline.

“Mechline has staked its reputation on providing innovative products to help the foodservice professional improve his/her working environment. Waste20 is an effective solution to food waste issues and is eco-friendly, hygienic and cost effective,” he said.

Mechline points out that its Waste20 unit should not be confused with a composter or macerator as it does not rely on composting to decompose food waste nor does it mechanically ‘chop up’ food.

It is essentially a high-speed, high-volume digesting system, which uses naturally occurring micro-organisms to digest food. Once the waste has been added to the system, the micro-organisms reduce the food waste to grey water in 24 hours. The process also starts the breakdown of fats, oils and grease (FOGs) to help minimise the chances of blockages further down the drain.

The only elements that cannot be broken down by the Waste20 unit are animal bones, raw dough, large fruit stones, and all inorganic materials. Also, heavily fibrous waste should be avoided, like pineapple tops and coconut husks.

“Not only were we concerned about making a system that was efficient and affordable, we wanted a system that addressed a commercial kitchen’s need to maintain good standards for hygiene and best practice,” added Blakeman. “A compact, centralised waste storage unit can be installed in a safe area of the kitchen where waste does not have to be transported through sensitive areas.”

Tags : commercial catering equipmentfood wasteWaste management
Andrew Seymour

The author Andrew Seymour

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