How does Jorgji work?
Jorgji units are in vessel or reactor based systems: the decomposition reaction takes place in the vessel of the machine.
There are 4 key elements to advancing the decomposition process: crushing, heating, agitation and microbial action.
When the organic resource – food waste – is first introduced to the Jorgji system it is crushed and eviscerated, the matter pulverised to physically breakdown the resource.
Next heat is introduced via electrically activated oil based heating, up to 72C to successfully kill of pathogens such as ecoli and salmonella as well as most other common bacterial sources. Such temperatures also remove moisture from the resource which assists in breaking down the matter to a smaller mass. Most of the moisture will evaporate but with larger units processing heavier liquid content such as pastas, noodles, gravies or sauce based dishes on a frequent basis a connection to a grease trap may be required. Other systems may actually ADD water to the mix in ratios as high as 1 to 1 ie 1 litre of water to 1kg of food waste. The normal procedure for these types of systems is not to recover but flush the organic resource through the sewer system. Jorgji systems are highly water effcient and do not add water to the process.
Your organic resource recovery process is both aerated and and broken down further through constant agitation, the blades churning the food waste up to ensure even heating, processing and aeration and to give the microbes even access to all parts of the resource.
The combination of heating, agitation and microbial action allows Jorgji users to work by the mantra of “if it’s on a plate, in it goes” with very few exceptions. Items such as lamb shanks, osso buco bones, oyster shells, turkey legs and other large boney material are not recommended as they won’t break down. Crab and prawn shells, chicken carcasses, fish bones, dairy and meat products even uncoated paper and cardboard are all acceptable items
At the end of each cycle a small quantity of material is retained to act as the microbial host or starter matter for the next cycle.
When prompted by your Jorgji unit or at the end of each cycle the output container should be emptied to retrieve your compost, ready for application on mature gardens, to be dug into fallowed soils or stored for application at a later date. Atypically outputs are 1/10th that of inputs eg if you put 50kgs of food waste in you would atypically get 5kgs of compost out.
Note there is atypically no large holding tank for outputs with Jorgji systems: although we can design such a facility in we assume you have the where with all to use, on sell or make tax deductible donations of Jorgji compost at your own discretion.
In vessel or reactor based composters have been around for over a decade: Jorgji units are in their 5th generation of release. Countries such as South Korea (where 95% of food waste is recovered), China and Macau have been advancing this technology for decades. South Korea for instance outlawed food waste in 2011. In Australia some entities may be familiar with early technology known as “dehydrators” which, as the name implies, removed moisture from food waste. Jorgji systems are several generations beyond dehydrator technology.