MAEKO / How it works / 02 · the culture is already there
Before the cycle starts · step two of seven

The culture is already there.

The starter is included and already alive, waiting for the waste. No sawdust or rice husk to add.

Sticker: live culture inside, 12 to 24 hour cycle
Line drawing: a cutaway of the composting chamber. The bed is drawn in three layers — recognisable kitchen waste on top (banana skins, cabbage leaves, a fish, a citrus slice, half an eggshell), torn half-broken fragments in the middle, and fine crumb resting on the perforated floor. Six Speedos live at all three depths, the lowest two half-buried with only their tops and eyes showing.
02
02 · the culture is already there

The bed, between loads.

What actually happens

Inside the chamber there is a live culture of microbes. We grow it ourselves and call it Speedozyme™: a mix of bacteria, fungi and yeast — Bacillaceae, Mucor, yeast, thermophilic and mesophilic groups. The culture is supplied with the machine.

The culture can survive from −20 °C to 75 °C; its working range is 25 °C to 65 °C. It tolerates a pH range of 4.0 to 9.0. The starter is included when the machine is commissioned. You do not add sawdust, and you do not add rice husk. That is one of the real differences between this and a garden heap.

Between loads the culture stays in the chamber and keeps working. The culture is maintained as part of the service programme. The bed stays in the machine and you feed it.

The line for the store room
No sawdust. No rice husk. No bulking agent to order or store.
Line drawing of a dry store room. A four-shelf steel rack holds ordinary kitchen stock — stacked ventilated crates, large tins, a slumped sack, nested bowls, a jerry can, a bucket, a colander, square containers, folded cloths, a cling-film dispenser, a stockpot and a large pail. The second shelf down, at eye height, is completely bare: an empty plank with clear space right through the rack. Through a doorway on the right stands a composting machine with its hopper lid tipped open, and four Speedos are clustered down inside the open hopper with only their tops and eyes showing.
The shelf that stays empty

Everything a kitchen stocks is on the rack. The bay where a bulking agent would sit is empty, because the culture is already in the machine.

50 billion
microbes in every gram, or more
25–65 °C
the band the culture works best in
4.0–9.0
the pH range it tolerates
For the kitchen

What it means on your floor.

No bulking-agent purchase

No sawdust, no rice husk, no bulking agent in the store room — and so no line for one in the running cost.

Nothing to set up

The starter is already in the machine. Follow the operating instructions for your model. The procedure at the machine is: open, tip, close.

It is serviced, not replaced

We supply and service the culture as part of the maintenance programme.

Culture care

Keeping the culture working.

  • Ask for the top-up schedule and what it costs. We service Speedozyme as part of the maintenance programme. Ask us for the top-up interval and the cost per month in writing, per model, before you sign.
  • −20 °C to 75 °C is where the culture survives, not a promise about your room. The working band is 25–65 °C. The 70 °C hold in step 04 is a machine-controlled stage of the cycle, not the temperature the culture lives at.
  • Alive means it can be harmed. Bleach and sanitiser are on the never list for this reason, not only for the compost. A sanitiser rinse tipped in with the scrape works against the machine. So does a heavy oil load: it slows the culture down. That is step 05.
What to have in writing

Nothing to shelve — one thing to get in writing.

There is no sawdust or rice-husk requirement. Culture servicing and other running costs depend on your model and service agreement. Ask us about the culture service interval for your model. Our acceptance guide explains what to keep out of the chamber.