Griffon uses aerobic digestion with enzymatic hydrolysis: micro-organisms and enzymes break food residues down into a liquid, which is discharged to the existing kitchen drain. Residues can be added continuously and no solid residue is left on site.
Most electric composters mainly heat-dry and grind food waste, and three practical differences matter. First, the output is not finished compost: independent testing has found material from electric kitchen composters to be biologically immature — still phytotoxic even after several weeks — so it must be mixed with soil and matured for a further 30 days or more, which needs outdoor space. Second, because kitchen food waste is an animal by-product under EU Regulation (EC) 1069/2009, composting it into a product that can be spread on land is only permitted at an approved facility, not in an on-site machine — so in practice the output is still removed and, in most cases, handled as waste. Third, composters run in batches, sit outside the kitchen, and need an operator to load, empty, clean and manage the maturing material. Griffon leaves no solid residue at all — aerobic digestion with enzymatic hydrolysis turns residues into a liquid that leaves through the existing drain — so there is no curing, no outdoor space and effectively no operator labour. It also draws far less power (0.18–1.5 kW single-phase versus 4–45 kW three-phase on commercial composters) and fits in the kitchen.
For electric composters and dehydrators this is constrained on two counts. First, kitchen food residues are an animal by-product (Category 3) under EU Regulation (EC) 1069/2009: turning them into compost that may be spread on land is only permitted at an approved facility running a validated process, not in an on-site machine. Second, the output is typically biologically immature — independent testing finds it still phytotoxic after weeks of curing — so applying it directly to edible crops can harm plants and also engages food-safety duties for the restaurant (Regulations (EC) 178/2002 and 852/2004). Griffon does not enter this question at all: it leaves no solid output, so there is nothing to spread.
Yes. The liquid connects to your existing kitchen drain. Like the dishwasher and every other kitchen appliance, that drain runs to the building's grease separator — the standard connection every commercial kitchen already has.
Griffon is not a waste grinder. Aerobic digestion mineralises part of the organic matter, so not everything reaches the drain. Measured effluent is around 1700 mg/L COD, and below 500 mg/L after the grease separator — comparable to ordinary domestic wastewater (about 600–900 mg/L).
Installed power is 0.18 kW (GR-70/150), 0.55 kW (GR-250), 0.75 kW (GR-500) and 1.5 kW (GR-1000). All models are single-phase and have no heating stage, so running energy is low compared with composters and dehydrators that heat continuously.
Five models cover from small kitchens to large institutions: GR-70 (up to 70 kg/day), GR-150 (up to 170), GR-250 (up to 280), GR-500 (up to 500) and GR-1000 (up to 1000 kg of food residues per day).
Griffon accepts the food residues a professional kitchen produces — fruit and vegetables, peelings, bakery, meat, fish, eggs, dairy, and cooked pasta and rice. Citrus peel and fibrous stems are fine in small amounts (up to about 10% of the load) but can slow processing. Keep out large bones, shells, fruit pits, corn cobs and wood (toothpicks, skewers), and anything non-organic — glass, metal, plastic, packaging, coffee pods, tea bags and cutlery. See the full chart on the Technology page.
Griffon treats food residues on site, reducing the bins and truck collections associated with conventional handling. Specific obligations depend on national implementation of EU waste legislation.
Griffon is engineered and manufactured in the European Union by GWM d.o.o.