MEIKO Green System Checklist

Simply complete the checklist and we will be happy to deal with your personal enquiry.

With this system, food waste and all organic waste from preparation (kitchen and preparation area) are hygienically collected and disposed of. The resulting residue is entered into the input station(s) and stored in the collection container. The container is emptied periodically via a suction vehicle.

No. of operating days (per month)

Quantity of food waste drums (pcs. per month)

Food waste drum volume (60 L / 120 L / 240 L)

Disposal costs per food waste drum (in €)

Number of times emptied per week (pcs.)

Proportion of preparation or production waste (in %)

Drum handling and cleaning (minutes per day)

Personnel labour costs (hr)

Electricity costs per kWh (in €)

Connected load condemned waste cold room (kW)

Investment condemned waste cooling (in €)

Average cutlery loss (€ pa)

Grease trap content volume (in m³)

Grease trap emptying cycle (in weeks)

Notes

No. of meals (per day)

Project

Company *

Industry

Contact person *

Kitchen

Technology

Purchasing

Installation begins on

System installation approx.

Address *

Post code / town *

Phone *

E-mail *

Diagram

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