BACTERIA FARMING
There is no magic, no shortcuts, only MANAGEMENT. Composting
is simply a matter of making the indigenous bacteria very very happy. If these
bacteria are kept at their optimum environmental conditions: plenty to eat,
good room temperature, and lots and lots of fresh air, they will perform their
natural work - making finished compost, in record time without odors.
WINDROW DYNAMICS
Windrow Dynamics is basically the natural or unassisted
airflow and subsequent bacterial activity of an undisturbed windrow caused
by the rising of heated air. The following cross sectional drawing illustrates
the concept of Windrow Dynamics.
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In the above illustration, Zone # 1 represents what is referred to as the
Dead Zone, or the anaerobic spot that normally begins immediately in a newly
formed windrow. Zone # 2, which is the most active zone, is the hottest
and has the most biological activity. This Zone is the ideal zone. It can
be the "Sweet Spot" of composting. It is possible, however, to have temperatures
rise too high in this zone and begin to destroy beneficial bacteria. Zone
# 3 is the least compact zone in the entire row. It is cooler than Zone
#2 but warmer than Zone #1. Bacterial activity in this Zone slows down rapidly
as the moisture evaporates and cool air penetrates it.
FORMING OF THE ZONES
FORMING OF THE ZONES In most new windrows, other than
straight yard debris, Zone # 1 begins to form immediately and increases
in size rapidly. The little Oxygen that exists is consumed rapidly, and
the relatively high moisture content of the material begins to settle
here. Zone # 2 is basically indefinable yet but begins to form as a result
of an active Zone # 3, which remains small but active. If the row is not
mixed and aerated soon it will all become Zone # 1. This is the most critical
point because the odors generated can be the cause of site closing ODORS.
These Zones must be refreshed promptly. All the material must change places
and preferably change zones. This is accomplished by completely mixing
and aerating the windrow, which is exactly what the Frontier windrow turner/aerator
is designed to do.
BENEFITS OF 100% MIXING:
1. Vast reduction of Odors (a major cause of site
closures), which are caused by:
A. Cold spots due to little or no aerobic bacterial activity.
B. Anaerobic pockets due to excess moisture collection.
C. Anaerobic pockets due to lack of oxygen.
D. Old Clumps when they are finally broken open.
1. It substantially increases the diversity of organisms working in material.
2. More complete biological breakdown of the material.
3. The finished product is consistent.
4. Insuring the broadest variety of microorganisms in finished product to encourage plant life.
A. Cold spots due to little or no aerobic bacterial activity.
B. Anaerobic pockets due to excess moisture collection.
C. Anaerobic pockets due to lack of oxygen.
D. Old Clumps when they are finally broken open.
1. It substantially increases the diversity of organisms working in material.
2. More complete biological breakdown of the material.
3. The finished product is consistent.
4. Insuring the broadest variety of microorganisms in finished product to encourage plant life.
BREATHING
Aeration is not "agitation" nor the mere exposing of
the material to the ambient air inside the tunnel as rototiller or flat
paddle type turners do. The ambient air in the tunnel can be full of Carbon
Dioxide released from inside the pile and short on much needed Oxygen.
Like breathing into a paper bag. The essence of successful turning/aeration
is to force (and retain) fresh breathable air into all the material, and
to completely "disrupt," "reshape" and "restack" the row. This action
thoroughly exchanges the material in all three Zones creating an entire
row with the characteristics of Zone # 2. The Windrow Dynamics will, over
time, reform the three Zones. Therefore, proper timing of the turns will
lead to a reduced in size in both Zone # 1 and Zone # 3.
CONSISTENCY
When a baker is baking a cake from scratch he does
not simply add all the material in a bowl and stir it with a fork for
a few seconds then expect the cake to turn out OK. His primary purpose
for stirring is to THOROUGHLY mix all the ingredients, eliminate chunks
and insure consistency and complete activity of the ingredients. The
finished product, the cake, will be as good as the ingredients and how
well they are blended. No matter how you cut it, being able to produce
consistent, mature compost with little or no odors does not happen by
accident. It is the result of properly using the action of the unparalleled
Frontier Windrow Turner with the patented TURBO-RATORª.
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