The challenge
From a neighborhood bistro to a large hotel kitchen, the volume of biowaste produced varies widely, but the constraint stays the same: sort it at the source, as required by law for any professional, and manage its storage in a kitchen where space is already tight.
The GEB approach
A GEB dehydrator installed in the kitchen treats prep and service waste directly on site. The dry residue no longer carries the odor of raw biowaste sitting between collections — a real advantage in an enclosed working space — and the 80-90% volume reduction limits clutter between pickups.
