Measure the stream where it is generated
Place the measurement step close to kitchen waste collection. Record date, outlet or kitchen, weight and unusual events. Keep bones, packaging and non-biodegradable contamination in the correct separate stream according to site practice and local requirements.
Banquets can distort the average
A business hotel with modest daily restaurant load can experience large event peaks. Treat those peaks as a separate planning input rather than averaging them away. Decide whether the machine, operating schedule and collection workflow can absorb the recurring pattern.
The loading route matters in a hotel
Check trolley movement, floor levels, doors, service corridors, odour-sensitive areas, wash points and housekeeping access. A machine that technically fits the room can still be operationally awkward if waste must cross guest or clean-food routes.
Plan operator ownership
Daily responsibility should be explicit: who checks segregation, who loads, who cleans around the machine, who records unusual loads and who moves discharged material to curing. Equipment performs better when the workflow has an owner.
Compare capacity after measurement
Once the hotel has real kg/day data, compare published 50, 100, 200 and larger capacities along with power and footprint. The model choice should follow the measurement rather than the other way around.
Hotel sizing should follow the kitchen, not the room count
Hotels can produce very different organic-waste patterns at the same room count because restaurants, banquets, staff meals and occupancy vary. Measure the actual segregated kitchen stream across ordinary and event days. Keep banquet peaks visible in the record, then check whether the selected operating schedule and curing area can handle that pattern without creating a housekeeping bottleneck.
- Weigh kitchen and banquet organics separately where useful.
- Check the trolley route from kitchen to machine.
- Plan wash-down and housekeeping around the loading area.
- Reserve a controlled curing/output zone.
Room count is context; measured kitchen waste is the sizing input.
When the question becomes model-specific
This guide stays general. For exact figures on a particular machine, these published pages from the COMPOSTO range are the reference.
Applying this to a real site?
Send your site type, city and measured daily wet waste. The COMPOSTO technical team replies with the capacity and checks worth doing next.