Hotels and resorts
Buffets, restaurants and banquets generate a lot of waste, with very seasonal peaks, and just a few metres from customer areas.
The usual problem
A resort’s waste output can increase significantly between the low and high seasons, and the waste area is usually located near terraces, swimming pools or guest entrances. Odours, insects and refuse collection lorries are a problem for the resort’s image, not just a management issue.
How Biorgmax helps
Kitchen and buffet waste is fed into the unit as it is produced and is digested on the hotel’s own premises. The process is aerobic and odourless, and the built-in sensor automatically activates the deodorisation system if it detects any odour.
Benefits for the sector
Fewer containers and collections in the service area, less refrigeration required to store leftovers, and a demonstrable sustainability case. For chains with multiple outlets, the Cloud system allows you to monitor the performance of all units from a single dashboard.
