是对菌种的选择与控制，微生物菌群在55℃～60℃的高温下，通过不同类菌群的相互协同作用， 经过24小时的快速吞噬、分解，最终使复杂的餐（厨）余垃圾有机物降解为H2O（蒸汽）和CO2、NO、NO2 等气体。 The core technology of microbial treatment of meal (kitchen) waste is the selection and control of strains. At a high temperature of 55 ° C to 60 ° C, the microbial flora is coordinated by different types of bacteria. After 24 hours of rapid phagocytosis, Decomposition, and finally the complex organic waste of kitchen waste is degraded into H2O (steam) and CO2, NO, NO2 and other gases. During the entire 24-hour operation, due to the high operating temperature, H2O is gasified into gas, and as odorless, non-toxic gases such as CO2, NO, NO2 are excluded from the outlet, it will not cause any pollution to the surrounding environment.
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