As restaurants, central kitchens, foodservice operators and food production facilities handle increasing volumes of organic food waste, managing storage, collection frequency, odors and back-of-house sanitation has become an important part of daily operations.

VVR Co., Ltd. will participate in the Taiwan International Food & Equipment Exhibition from November 13 to 16, 2026, presenting the SDX-70L Food Waste Fermentation, Drying & Volume Reduction System for commercial foodservice and food preparation environments.

Designed for restaurants, confinement care centers, traditional food businesses, chain restaurants, small and medium-sized central kitchens, institutional catering operations and other commercial foodservice facilities, the SDX-70L provides an on-site solution for reducing organic food waste before collection.

The system combines fermentation, drying and volume reduction processes to help reduce the volume and moisture content of organic residues. Its enclosed processing structure and odor-control design can also support cleaner waste storage areas and more manageable back-of-house operations.

The SDX-70L is designed to process approximately 50–70 kg of organic waste per day, depending on waste composition, moisture content and operating conditions. It features a 90-liter internal capacity and operates on 220V single-phase, 60Hz power. An integrated mixing system supports a consistent treatment process.

For foodservice operators, food waste management involves more than disposal alone. It directly affects sanitation, odor control, staff workload, waste storage space, collection arrangements and overall operational efficiency. This is particularly relevant to central kitchens, institutional catering facilities and chain foodservice operations where food waste is generated continuously and in relatively predictable volumes.

By reducing organic residues at the source, operators can potentially decrease the amount of waste requiring temporary storage and transportation while improving the organization of their back-of-house environment.

VVR specializes in commercial kitchen washing equipment and integrated back-of-house solutions. At the exhibition, the company will highlight not only individual equipment but also the concept of integrated commercial kitchen workflow planning, covering dishwashing, food waste handling and supporting equipment configuration according to actual site requirements.

The 2026 Taiwan International Food & Equipment Exhibition will take place from November 13 to 16. VVR welcomes restaurant operators, food manufacturers, central kitchen operators, institutional catering companies, chain brands and equipment procurement professionals to visit the exhibition and learn more about the SDX-70L.

Visitors are encouraged to bring information such as their estimated daily food waste volume, kitchen layout and current waste collection method so that VVR representatives can provide a more practical preliminary assessment based on actual operating conditions.