‘Hotbins’ are specially designed, insulated composters that can be used for kitchen or garden materials.  As with other composting methods, as the microbes eat through the organic materials they produce heat.  The thick, insulated walls of the Hotbin stop this heat from escaping.  The high temperatures inside the bin mean that cooked food, meat and dairy can all be processed safely.  

How it works:

Food scraps and chopped garden materials are regularly added to the Hotbin, along with shredded paper/card and what the Hotbin manufacturer call, ‘bulking agent’. This can bought from the Hotbin company, or woodchip or chopped twiggy materials can be used.  The shredded paper soak ups moisture, and the bulking agent helps to create air pockets between the rest of the materials. 

Microbes heat up the bin to between 40 – 60C, and if fed regularly with fresh material the bin stays at this temperatures,producing compost relatively quickly, between 30-90 days. 

Compost is removed from the hatch at the bottom of the bin.  Depending on how finished the compost is, it can be used straight on the soil, or it can benefit from being left to mature in a container which worms can access. 

For more information use the information on the company’s website for more information:

Pros – All food scraps, including meat and cooked food, as well as chopped garden waste, can be composted quickly and safely.  Good for small spaces.

Cons – Expensive.  Need to have a constant supply of shredded paper/brown card and woodchip otherwise materials easily become anaerobic(smelly and slimy).  These are more ‘fussy’ than other methods and can take practice to get good results.  

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