I will forward you the info on the IR-12, as that is what I am starting with as well.
It sure will be nice to see the gas bill come down to a reasonable amount
Tim Dominick wrote:The bio digestion systems I've seen for restaurants are inside and inline with the sewage system and take up a fairly small footprint inside the kitchen/dishwasher area. My friend's winery has much larger holding tanks that are outside, however he is dealing with larger volumes of waste for a few weeks every year.
The systems are scalable and I suspect for roasters there would not be a significant volume of waste water generated. A busy Chinese restaurant will produce more digestible effluent in a day than most micro roasters would create in a month.
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