PyroPure Ltd.

PyroPure - Las Palmas de Gran Canaria case study

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Courtesy of PyroPure Ltd.

PyroPure trial report - Las Palmas de Gran Canaria
By Sinergia Residuos S.L., PyroPure distributor in Spain

January 12th - March 27th 2009

Introduction

During January / February / March 2009 PyroPure was trialled at the Servicio Municipal de Limpieza in Las Palmas de Gran Canaria. Each week a different waste load was trialled with all results logged. The waste was provided by the Servicio Municipal de Limpieza and was 'real' waste collected from containers in the street and from the central market. The machine was manned by at least one engineer from PyroPure in the UK’ and one representative from Sinergia Residuos S.L.

Technical data

Waste loads trialled

  • Household waste
  • Restaurant / Cafeteria waste
  • Meat / bone wastes

Machine

  • PyroPure PP3.5

Software

  • PyroPure V3.30 - V3.36

Trial results summary

Household waste

Two containers of waste were treated during the trial. The average waste load contained a mixture of organic, plastic, tetrabriks and paper, a small quantity of metal and glass and electrical items. An average bag of waste weighed between 3.5 and 6 kg / 100L.

The cycle times varied between 90 and 110 minutes and little or no waste was left in the chamber.

Restaurant / Cafeteria waste

Waste from food restaurants and cafeterias consisted mainly of packaging, tetrabriks, paper and organic content (vegetables, uneaten food, coffee granules and fruit). There was typically 2 to 3 times the amount of organic waste in restaurant waste than in household waste, giving average waste loads of 5-7kg. There was also a high quantity of glass and metal - much more than in household waste.


For the trial all glass and metal was removed from the loads before each cycle.

Cycle times varied from 120 minutes to up to 240 minutes and the amount of waste left in the chamber varied from no waste to up to 1kg.

The cycle times and amount of residue depended on the initial waste load. The very heavy, compact, wet loads tended to last a lot longer and leave more residue. The 5-6kg loads which contained more contaminated plastics and non-recyclable packaging lasted approx 120 mins and left little or no residue.

Meat wastes

Meat wastes from the market in Las Palmas and Telde were treated during the trial. The meat wastes varied considerably from large bones, to waste fat and fish waste. All meat wastes contained a large amount of packaging mixed up with the waste. Due to the high density of meat and bones the average weight of each load varied considerably from 8kg to 15kg.

The cycle times of meat wastes varied depending on the load. Drier bone runs tended to be quicker despite the heavier weight and loads with high fat content lasted significantly longer. Fish waste was treated relatively quickly with 8kg loads finishing in approximately 2 hours. 15kg loads principally made up of bone waste lasted between 140 and 180 minutes

The waste left in the chamber again depended on the load. Larger bones tended to leave small lumps of carbonized bone while smaller bones and fat left no residue. If the principal content of meat wastes will be very large bones it may be necessary to empty the chamber basket once / day. The residue is inert dry material that can be stored indefinitely next to the machine without the hygiene problems associated with standard meat wastes.

Conclusions

Household waste

With average cycle times under 120 minutes, with most loads leaving little or no residue, it was concluded that PyroPure would be very suitable for treating household waste in Gran Canaria. Possible locations would include

  • Remote villages where the environmental and economic cost of collection of organic, paper and plastic is high.
  • Inner city locations which are difficult to access.
  • Locations where damage to trucks or roads make collection proportionately more expensive.

Restaurant / Cafeteria waste

The cycle times and results were very varied for this waste stream and depended entirely on the waste in the chamber. Waste which contained a mixture of organic / plastics and paper had cycle times similar to household waste of around 2 hours. Waste which contained high percentages of organic waste had much longer cycle times of approximately 3 hours. In most runs there was very little material left in the chamber, however in the 100% organic runs there was a higher proportion of material left which had to be destroyed in the following cycle.

Suggested locations for PyroPure

Restaurants that would be ideal for PyroPure are restaurants that are unable to recycle waste as it not economically viable because of distance for example.

  • Restaurants in remote or difficult to reach locations
  • Small hotels
  • Restaurants / hotels that compost their organic waste therefore leaving drier waste that can be easily treated by PyroPure
  • Hotels with environmental targets that wish to send zero waste to landfill

Meat wastes

Cycle times for meat wastes varied considerably depending on the meat put into the chamber. Waste which contained mainly bone or fish waste was much quicker than waste loads with higher fat content.

From these studies it can be concluded that PyroPure would be an ideal solution for meat wastes as one unit can comfortably treat between 60 and 100kg of waste / day and leave almost no residue; any residue that is left such as charred bone can be easily accumulated and stored on site without the usual hygiene problems associated with storing meat wastes.

During the trial it was noted that meat wastes that was left overnight began to rot and smell very quickly, attract flies and vermin. PyroPure is therefore an ideal solution to overcome all the hygiene problems associated with meat waste storage and treatment.

PyroPure complies with the regulations in the landfill directive which require raw meat to be treated before going to landfill.

Suggested locations for PyroPure

  • Las Palmas market
  • Smaller markets such as Telde
  • Supermarkets which have their own butchers inside

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