WE MAKE IT EASY TO STAY
ON THE RIGHT SIDE OF THE NYC WASTE LAW
Get ready, and get saving on your food waste haulage overhead with ORCA.
OUR SOLUTIONS
ORCA OG25
Our smallest model, the OG25 aerobically processes an average of 25 pounds of food waste per hour, depending on the food waste composition.
ORCA OG50
Our mid-sized model, the OG50 aerobically processes an average of 50 pounds of food waste per hour, depending on the food waste composition.
ORCA OG100
Our largest model, the OG100 aerobically processes an average of 100 pounds of food waste per hour, depending on the food waste composition.
"Before installing the ORCA, our staff lifted heavy garbage bags from our kitchen up a flight of stairs. With our organics diverted to ORCA, the weight of our garbage bags has significantly decreased. We can now reduce staff labor, avoid back injuries and increase team morale."
"
David Garcelon
Executive Director of Food and Beverage
Waldorf Astoria New York
Business Organics Rules are now in effect stating that certain New York City establishments must divert their waste from landfill.
Fortunately, ORCA is an approved solution under the law. ORCA works on-site in your facility to digest food waste into an effluent safe for discharge into the municipal wastewater system.
ORCA is easy to implement and easy to use; keeps trucks off the road, food waste out of landfill and your company compliant with the latest waste legislation.
FREE
TRIAL
RISK
"
COPYRIGHT © 2017. ORCA Digesters. FeedtheORCA. Totallygreen
WHY CARE?
NOT SURE IF YOU NEED TO COMPLY?
FOOD MANUFACTURER: Minimum of 25,000 sf of floor area
FOOD WHOLESALER: Minimum of 20,000 sf of floor area
ARENAS AND STADIUMS: Food service vendors in arenas or stadiums with seating capacity of 15,000 or more
HOTEL: Food service establishment in hotels with 150 rooms or more
TESTIMONIALS
“In a short amount of time, the ORCA has become an integral part of our kitchen. It’s great knowing that when we ‘feed the ORCA’ we’re making a positive impact on the environment and we’re reducing our hauling costs at the same time. It’s a win-win for any NYC hotel.”
"
Samuel Linder
Executive Chef
Peninsula Hotel New York
"
“We were able to see immediately all the advantages of the ORCA. Mainly the economic advantages as our costs have dropped tremendously.”
"
"
Giovanni Beretta
Managing Director
The Carlyle Hotel