01
Load the feed
Introduce sorted kitchen waste through the top loading area.
Kitchen waste reduction
Wawli Kitchen Waste Reduction Machine
The Wawli Kitchen Waste Reduction Machine processes 150–300 kg/hour, combining size reduction with solid-liquid and oil-water separation for commercial kitchen-waste streams.
Kitchen waste reduction
Kitchen-waste reduction and three-stream separation
Wawli Kitchen Waste Reduction Machine is a pre-treatment system rather than a composter. It separates reduced solids, liquid and oil streams, so site planning must cover feed sorting, utilities, drainage and the approved downstream route for each output.
150–300 kg/hour reference capacity
Applications
Prepared for concentrated waste-reduction workflows
The Wawli Kitchen Waste Reduction Machine is designed for organized commercial preparation areas and carries a 150–300 kg/hour reference throughput. That hourly range is a reduction-throughput figure rather than a daily composting capacity.
Suitable settings include central kitchens, catering preparation facilities, hotel back-of-house operations and food-preparation sites that generate concentrated loads and need a defined reduction step before downstream handling.
Central kitchens
Catering preparation
Hotel back-of-house
Food preparation
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How it works
A controlled on-site process
Prepared kitchen waste moves through size reduction, solid-liquid separation and controlled oil-water handling in one integrated unit.
02
Reduce solids
The configured chopping stage reduces the incoming material for separation.
03
Separate streams
Solid residues, water and oil move through the integrated separation process.
04
Discharge safely
Remove residues and manage recovered liquid streams according to site procedures.
Input guidance
Commercial kitchen-waste streams
Use properly sorted kitchen residues from canteens, restaurants and food-preparation facilities. Remove unsuitable hard objects and non-food contamination.
Vegetables
Fruits
Meat, fish and dairy
Bread, rice and noodles
Keep contaminants out
Do not load plastic, glass, metal or other non-organic objects. Follow the operating guide for feed preparation and loading limits.
Key features
Built for practical daily operation
Verified operating details, presented in the same clear Wawli format.
150–300 kg/hour
Verified reference processing range for commercial operations.
Three-phase separation
The system separates oil, water and solid residues.
Automatic drainage
Configured drainage and water replenishment support routine use.
Heating protection
The published design includes temperature control and dry-burn protection.
Oil-level monitoring
An oil sensor supports monitored discharge with an alarm function.
Compact workflow
Reduction and separation are integrated within one equipment footprint.
Technical data
Technical specifications
Core dimensions, utilities and operating data for the Wawli Kitchen Waste Reduction Machine.
- Model
- Wawli Kitchen Waste Reduction Machine
- Product type
- Kitchen waste reduction machine
- Processing capacity
- 150–300 kg/hour
- Dimensions
- L920 × W690 × H1100 mm
- Oil discharge
- Automatic or manual
- Power supply
- 220 V / 50 Hz
- Rated power
- 3 kW with heating; 1.5 kW without heating
- Net weight
- 170 kg
- Gross weight
- 200 kg
Product FAQ
Questions about the Kitchen Waste Reduction Machine
Clear answers based on the verified product information.
01When does 150 to 300 kg per hour make sense for food waste reduction?
This throughput suits sites that receive a large amount of kitchen waste in a short window, such as after meal service or before scheduled collection. Measure both the total daily weight and the busiest hourly feed. The machine is most useful when the downstream containers and treatment steps can keep up with the same flow.
02How is this machine different from a sink food waste grinder?
This is high-throughput commercial food waste processing equipment that reduces kitchen waste and separates solid, liquid and oil streams. A sink food waste grinder is a much smaller appliance and does not provide the same separation or project workflow. The choice depends on whether the site needs simple sink handling or a managed waste line.
03What must be sorted out before the material enters the machine?
Remove plastic, glass, metal, cutlery and other obvious foreign objects that could damage the equipment or contaminate the separated streams. A clear sorting station ahead of the feed point is usually enough. The machine handles the reduction step, while staff remain responsible for keeping unsuitable items out.
04Where do the separated solid, liquid and oil streams go next?
Plan a separate container or connection for each stream before installation. The solid fraction, liquid and recovered oil may follow different treatment or collection routes, depending on local requirements. The equipment reduces and separates the waste, but the site still needs a named destination and collection frequency for every output.
05How should staff feed the machine during a busy service period?
Collect and sort material close to where it is produced, then feed it at a controlled rate that the downstream containers can accept. Assign one person to check contaminants and the output area rather than allowing several unsorted bins to arrive at once. This keeps food waste management moving without creating a new bottleneck.
06What should be confirmed before adding this machine to a larger recycling line?
Confirm the incoming waste rate, feed access, utilities, drainage, output connections and the capacity of every downstream step. The line only works when separation, storage, treatment and collection are matched to the machine's throughput. This check also shows whether extra conveying or holding equipment is needed.