Jora Composter JK 5100

Jora Composter: JK 5100

How does it work?

  • Food waste is deposited into the macerator chamber where a grinder cuts the waste into smaller pieces. This is important as it makes the task easier for microbes to decompose the waste. Once macerated the waste is then ejected into the processing chamber (1st chamber).
  • An automated pellet dispenser ejects wood pellets into the composting chamber at regular intervals. The pellets absorb excess moisture and balance the high Nitrogen levels with Carbon. Carbon also neutralises any smells.
  • In the first chamber the food waste is aerated and mixed with daily incoming fresh waste through a paddle mixing technique. The paddle mixing occurs every 50 minutes.
  • After two weeks, the mixing mechanism passes the material into the second chamber. This isolates the material from any further contamination with fresh waste. Here it will stay for two weeks In order to complete the maturation process. The maturation chamber is equipped with an independent mixing system that frequently agitates the compost, ensures further oxidation and maturation etc.

The Dual Chamber System allows the two (2) chambers to operate independently. This ensures the best possible results, at all times and in the most hygienic conditions.

Joraform in-vessel dual chamber composting system process.

Input

Week 1 – 2

Through-put

Day 14

Output

Week 3 – 4

Input frequency:

Daily

Chamber 1

(auto-rotation)
(manual adding of bulking agent)

Chamber 2

(auto-rotation)
Zero waste input

Output frequency:

monthly (day 30) after the initial 4 weeks, waste is emptied every 2 weeks

Input material: Food waste

Different communities of microorganisms predominate during the various composting phases. Initial decomposition is carried out by mesophilic microorganisms, which rapidly break down the soluble, readily degradable compounds. The heat they produce causes the compost temperature to rapidly rise. As the temperature rises above 40°C, the mesophilic microorganisms become less competitive and are replaced by others that are thermophilic, or heat-loving. At temperatures of 60°C and above, many microorganisms that are human or plant pathogens such as ecoli and salmonella are destroyed.

During the thermophilic phase, high temperatures accelerate the breakdown of proteins, fats, and complex carbohydrates like cellulose and hemicellulose, the major structural molecules in plants. As the supply of these high-energy compounds becomes exhausted, the compost temperature gradually decreases and mesophilic microorganisms once again take over for the final phase of “curing” or maturation of the remaining organic matter. Because temperatures over about 65°C kill many forms of microbes and limit the rate of decomposition, compost managers use aeration and mixing to keep the temperature below this point.

Output material: stabilised organic compost (ready for use without the need for further composting or maturation). Use: For the growth of above- and below ground food types (all) or for soil rehabilitation / conditioning.