Abstract: A method for treating hygienically unstable waste is disclosed. Waste is allowed to aerobically ferment for approximately 36 hours at a temperature of 40 to 50° C. During aerobic fermentation, an external air supply maintains the appropriate temperature, while restacking of the substrate ensures uniform oxygen distribution. After approximately 36 hours of aerobic fermentation, the amount of externally supplied air is decreased, leading to a gradual temperature rise. The substrate is kept at a temperature range of 70 to 80° C. for a period of 30 to 60 minutes, followed by intensive aeration which is performed until the maximum moisture content of 10% is reached. The waste has then been converted to a hygienically stabilized product.

Abstract: Combustible material is supplied to the reaction zone, continuously or in pulses, which the reaction zone is separated from the surrounding atmosphere, and combustible material gradually moves through the reaction zone to the reaction zone outlet, in the same direction as released gases leave the combustible material. The reaction zone is heated to the temperature, the value of which is increasing in the direction to the reaction zone outlet, however, to 12000 C as a maximum. Then, released gases are draught off separately from non-gasified residue. As an advantage, steam and/or water is supplied to combustible material and the combustible material previously charged into the reaction zone moves by acting of subsequently supplied combustible material, where the combustible material is being compressed. The equipment for pyrolytic conversion comprises one filling device (1), reactor (2) comprising the reaction zone (5), at least one heater (3, 13), and hopper (4) for non-gasified residue (8).

Abstract: The pack, made of biodegradable, hygienically non-stabilized, i.e. potentially unhealthy substrate, is placed into a space separated from the surrounding atmosphere and put through aerobic fermentation involving the step of exposing the whole volume of the pack at the same time to the temperature of 70°-80° C. for 30-60 min. With an advantage, the temperature of the pack is controlled during the fermentation by the amount of externally supplied air and by intensity of restacking of the pack. The product of the aerobic fermentation is hygienically stabilized, i.e. unobjectionable product, suitable for further processing without the necessity of any special hygienic means such-as composting or processing into fuel.