Bioclean Enviro

30/08/2016

30/06/2016

Waste Reduction Tips for Hotel Industry
The hotel industry has its own typical waste profile there are also many reasons why it can vary from chain to chain or even hotel to hotel within the same corporate structure.Main component of Hotel’s waste is Food Waste, recyclables such as paper, cardboard and PET.

26/06/2016

Our BioClean system will change this energy into Clean Enegry.Biodegradable waste has to feed in BIOCLEAN® system after crushing it will pass into Digester Chamber where Anaerobic digestion starts. Anaerobic digestion is a series of biological processes in which microorganisms break down biodegradable material in the absence of oxygen. One of the end products is biogas, which is combusted to generate electricity and heat, or can be processed into renewable natural gas and transportation fuels

26/06/2016

1. Costly products pilferage through Food Waste Bins Prevented.
2. Instantaneous disposal (No ODOUR)/No Insects/No Rats etc. (Pest control saving).
3. No need to have storage of wastes through polyethylene bags(polyethylene bags Cost Savings).
4. Transport of waste is eliminated (Transport Cost Saving) cross contamination of Bacteria is avoided.
5. No need to depend on Municipal Walla to clear the waste and the cost paid per month also saving.
6. No Wet Garbage room is needed & hence wet garbage room space cost saving.

04/05/2016

http://biocleanenviro.com/some-fact-about-food-waste/

India food waste is generated to the tune of Rs50,000/= crores per annum are going to M&W dump yard as waste with out any usage & revenue generation. estimated 6.7 million tonnes of household food waste is produced each year in the UK, most of which could have been eaten. Americans are tossing out a...

14/04/2016

How can you help protect your family from food poisoning?

03/10/2015

http://biocleanenviro.com/the-hospitality-industry-the-waste-created-by-daily-operations-is-an-ongoing-challenge/

10/09/2015

http://biocleanenviro.com/blog/

How can you help protect your family from food poisoning? How can you help protect your family from food poisoning? CLEAN Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards…

10/09/2015

FoodSafety: Separate Don’t cross-contaminate

Follow these top tips to keep your family safe

cutting meat on a cutting board Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs.
Placing ready-to-eat food on a surface that held raw meat, poultry, seafood, or eggs can spread bacteria and make you sick. But stopping cross-contamination is simple.

Use one cutting board for fresh produce, and one for raw meat, poultry, or seafood.
Use separate plates and utensils for cooked and raw foods.
Before using them again, thoroughly wash plates, utensils, and cutting boards that held raw meat, poultry, seafood, or eggs.
Once a cutting board gets excessively worn or develops hard-to-clean grooves, consider replacing it.

19/07/2015

ECONOMICS &SALIENT FEATURES OF ECO- FRIENDLY BIOCLEAN® FOOD WASTE DISPOSER

1. Costly products pilferage through Food Waste Bins Prevented.
2. Instantaneous disposal (No ODOUR)/No Insects/No Rats etc. (Pest control saving).
3. No need to have storage of wastes through polyethylene bags(polyethylene bags Cost Savings).
4. Transport of waste is eliminated (Transport Cost Saving) cross contamination of Bacteria is avoided.
5. No need to depend on Municipal Walla to clear the waste and the cost paid per month also saving.
6. No Wet Garbage room is needed & hence wet garbage room space cost saving.
7. Wet garbage room A/C equipment and daily current consumption is saving.
8. Keeping your Restaurant environment Hygienic, Clean &Green.
9. By using BIOCLEAN® System you are adopting food quality up gradation “HACCP”(Hazard Analysis Critical Control Point) Protocol “GHP”(Good Hygiene Practices) & “GMP”(Good Manufacturing Practice ) and meeting ISO-14001 requirements &”Ecotel” standards.
10. You are adopting “EMS”(Energy Management System)i.e. you are saving Electrical Energy by avoiding A/C in wet Garbage room. Your investment is paid Back within 3 to 6 month by saving, polyethylene bags/space/A/C Electricity/labour also
11. Totally your Restaurant is adopting safe food quality control upgradation (i.e)”HACCP” and Eco–Friendly/Investor Friendly/User Friendly by using Eco-Friendly BIOCLEAN® SYSTEM.
12. Attracting Eco-Tourism Guests/Protect Guests Health safety.
13. We have identified the areas of Economic savings and you will have to work out real expenditure incurring every day /Month and assess the value of saving at your facility.
14. (LEED)Leaders in Energy & Environment Design Eco-Friendly BIOCLEAN® “meets Green Building” Protocol also.

02/07/2015

Wasting of avoidable food leads to environmental, economic and moral challenges. Many countries, organizations and individuals have therefore put avoidable food waste prevention on the agenda.
Avoidable food waste is a global challenge. Food and Agricultural Organization (FAO) of the United Nations has recently calculated that approximately 30 % of worldwide production of food for human consumption are lost or wasted every year. On a weight basis this represents approximately 1.3 billion tons, or almost 190 kg per person. A lot of the food lost or wasted could have been used for human consumption. Food creates environmental impacts in every step of the food chain, from agricultural
production, manufacturing, distribution, consumption and wasting of food. Important impacts are:

* Greenhouse gas emissions.
* Water consumption.
* Energy consumption.
* Forest devastation.
* Loss of biological diversity.

The climate footprint related to food waste in EU 27 is calculated to 170 million tons or 3 % of the total GHG emissions from EU 27. The household sector alone is responsible for nearly 80 million tons.2 The impacts are particularly high in the primary production. For agricultural products 80 % of the greenhouse gas emissions during the products lifetime are connected to the primary production. For meat- and dairy products the figures are as high as 90 – 95 %.

29/06/2015

We have great pleasure to introduce our “BIOCLEAN® ZERO GARBAGE SYSTEM” which crush and flush all Organic Kitchen Garbage/Food Wastes, at source disposal through drainage or to Bio-digester to generate Biogas & Biofertiliser. Thereby no need to have a separate Wet Garbage/Dry Garbage Room. Space is a premium for Hotel Industry. This BIOCLEAN® ZERO GARBAGE SYSTEM is helping Hotel Industries
BIOCLEAN® ZERO GARBAGE SYSTEM

Organic Waste at Source disposal.
Pollution Prevention such as Odour-free/Insect-free/Rodent-free totally Clean & Hygiene
To get HACCP/ISO 14001/ECOTEL Status.
To get BIOGAS & BIO-FERTILISER out of the Organic waste.
Your investment on this System shall be paid back within 6-12 months period.
Kitchen Cleanliness, Hygiene & Eco-Friendly practices are obtainable through BIOCLEAN®ZERO GARBAGE SYSTEM