Separation & reception
Separate collection of food and kitchen waste, with removal of packaging and foreign materials.
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HOTELS AND TOURISM BUSINESSES
Biogas from hotel food waste.
Energy for kitchens and heating.
Recover value from food and kitchen waste with a compact biogas system. With suitable equipment, use the gas for cooking, hot water and heating.
PROJECT-SPECIFIC SOLUTIONS
System design that starts
with your needs.
Source-separated organic waste can become an energy resource managed on your hotel site. BİOPAC assesses waste quantity, seasonal occupancy, site conditions and gas consumption together to develop a project-specific system.
OUR PROCESS APPROACH
From resource to use.
Preparation & digestion
Biogas production in an anaerobic environment after size reduction, homogenisation and controlled feeding.
Gas cleaning & preparation
Integration of H₂S and moisture control, gas storage, pressure regulation and safety equipment.
Use at the hotel
Assessment of cooking, hot water and heating applications with biogas-compatible burners.
A HOTEL-SPECIFIC FEASIBILITY REVIEW
Assess waste supply alongside your energy demand.
| Your waste profile | Share daily separated food waste quantities, operating months and changes in waste supply with occupancy. |
|---|---|
| Your gas use | Review kitchen, hot water and heating demand together. Focus the assessment on gas production and on-site use at the hotel. |
| Site and operating scope | Define waste reception, plant layout, gas-use locations and digestate management before preparing the proposal. |
INITIAL ASSESSMENT
Data that defines your project.
Share your available information so we can determine capacity and scope together.
| Waste quantity | Daily collectable food waste and seasonal variation. |
|---|---|
| Energy demand | Kitchen gas consumption, hot water and heating profiles. |
| Site & infrastructure | Service area, waste reception, pipe routes and odour control. |
| Output management | Digestate analysis, storage and utilisation planning. |
FREQUENTLY ASKED QUESTIONS
Your questions answered.
Can all kitchen waste enter the system?
Feedstock suitability is assessed separately. Packaging, plastics, metal and other foreign materials must be removed; waste composition and analysis determine the design.
Can existing natural-gas appliances be used?
Biogas compatibility is not assumed. Boiler and kitchen appliance requirements, burner conversion, pressure and gas safety are assessed for each project.
How are capacity and savings determined?
Waste weighing, representative sample analysis and actual hotel gas consumption are used. Seasonal alignment between production and consumption is an important part of feasibility.
How is the payback period calculated?
Establish actual waste quantities, analyses, usable gas and hotel consumption first. A project-specific calculation then considers investment, operating expenses and current energy costs; no fixed payback period is assumed.
Can a seasonal hotel be assessed?
Share the season length, low- and high-occupancy periods and the associated waste and consumption data. We can then assess the system scope alongside the annual operating plan.
Let’s assess your project together.
Share your existing conditions and objectives for a hotel biogas project.