Common separation, weighing and on-site processing model in multi-tenant dining floors.
ReBorn Cycle — multi-tenant food and beverage projects
The problem on the shopping mall dining floor is not the only restaurant; dozens of businesses are mixing in the common corridor. Standard container, weighing and responsible operator are essential.
Common separation standard
Each tenant should be given the same color/code cap and rejection rules. Plastic cutlery should not enter the organic line.
Operation model
Residence
The machine is usually located close to the service floor or waste room; it is kept away from guest circulation. Model example:RBN-C250.
Related product models
Related blog articles
- How hotel kitchens should manage organic waste
- Producing compost from restaurant waste
- Organic waste weighing and record system
Frequently asked questions
Should each restaurant have its own machine?
In general, the common line is more efficient; it is decided according to the number of tenants and kg.
How to prevent odor complaints?
Short-term storage, closed transportation, ventilation, and segregation disciplines must be implemented together.
How is the cost allocated?
Next step
Share your food court layout and we'll create a shared line scenario. Contact us.
