Steven Richard Hills – The Chompost Bin

Posted by on Jun 18, 2013 in Product Design | 0 comments

Image of The Chompost Bin

The problem with making compost using conventional compost bins is that the process can take from as long as six months to a year. One of the main ways in which the process can be sped up is to reduce the size of the garden and food waste which is added, therefore increasing the surface area for the microorganisms to feed from.

From research I have found that the ideal size of the waste is between half an inch and 1one-and-a-half inches. Any smaller than this and the oxygen will not flow as well, and a good supply of oxygen is needed for the aerobic decomposition.

The Chompost Bin achieves this thanks to a mechanism located near the top of the product. The user simply adds their garden and food waste into the top of the bin, then turns the handle at the side. This causes the blades to chop up the waste.

Having a larger base in relation to the top and the option to secure it to the ground with tent pegs keeps it from falling over when in use or in windy weather. The shape also ensures that all the material will drop straight to the bottom, with none left stuck on the sides. The vents on the side make sure that there is a good supply of oxygen flowing around the waste for the microorganisms. The shape of the vents also adds structural rigidity to the overall form.

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