When people first hear that a machine can turn a day's worth of restaurant kitchen waste — including raw meat, fish, dairy and cooked food —
Science behind how food waste can be converted to rich garden compost in just 24 hrs? How does this magic work? Lets find out below.
When people first hear that a machine can turn a day’s worth of restaurant kitchen waste — including raw meat, fish, dairy and cooked food — into clean, usable compost in just 24 hours, the most common reaction is scepticism.
It sounds too fast. Too clean. Too simple.
The science behind it is well-established and has been validated across 700+ commercial installations in 12 countries. In this article we explain exactly how in-vessel aerobic composting works, why the 24-hour cycle is achievable, and what makes the Schnell Komposter‘s approach particularly effective for commercial food waste applications.
Aerobic vs Anaerobic: The Fundamental Difference
All organic matter decomposes eventually. The question is how — and the answer determines the speed, the by-products and the environmental impact.
Anaerobic decomposition occurs in the absence of oxygen. This is what happens in landfill, in a sealed bin left too long, or in an anaerobic digestion plant. The process is slow and produces methane as a by-product — a greenhouse gas 80 times more potent than CO₂ over 20 years. It also produces leachate (liquid run-off) and hydrogen sulphide (the distinctive smell of rotting food).
Aerobic decomposition occurs in the presence of oxygen. This is what the Schnell Komposter uses. With oxygen present, a different set of microorganisms takes over — and they work dramatically faster. The primary by-products are water vapour and CO₂, both far less harmful than methane. There is no significant leachate and, when managed correctly, no unpleasant odour.
More details can be read here - https://3rurban.co.uk/in-vessel-aerobic-composting-explained/
