Share shares On the way to the boiler, the waste gases pass through a patented filtration system, which removes any noxious chemicals and any unwanted odours.
It is then also passed through filters in the boiler, which make the final gas emissions harmless and odourless. The Heru works in much the same way as an incinerator.
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The difference is that an incinerator belches out toxic chemicals, depending on what is being burned. The Heru is a fully sealed, self-contained unit which has several provisions in place to stop this happening. Chemicals and gases are also produced in the process but are rendered harmless by the device.
The Heru is plumbed in to an attached boiler, which serves two main purposes. The first use is for transferring the heat form the Heru to the boiler, where it warms the water. Secondly, the plumbing also ensures potential dangerous gaseous emissions are filtered out. On the way to the boiler, the waste gases pass through a patented filtration system, which removes any noxious chemicals and any unwanted odours.
One eight-hour cycle can produce enough energy to heat a tankful of hot water, as well as burning rubbish which would otherwise end up in landfill. It does not recycle metal and glass — which require much higher temperatures to break down — but if those items end up in the machine accidentally, they will not cause any harm.
Mr Spencer, who lives with his wife Jodie, 46, and their two children in Evesham, Worcestershire, came up with the idea while running a recycling plant which sent out a fleet of lorries to collect renewable materials.
He calculated that it was possible to save huge amounts of carbon if waste material was incinerated at home instead transporting it to larger sites — or even abroad. One eight-hour cycle from the Heru can produce enough energy to heat a tankful of hot water.
Plastic coffee cups and bottles, food trays, nappies and even grass cuttings are placed inside the cylinder which is the size of a washing machine drum.
This steam passes then transfers some heat to the water supply. This then triggers a process called pyrolysis, which turns the rubbish into a charcoal-like substance.
At this stage of the cycle oxygen is pumped back inside the chamber and the pyrolised waste is then burned. The energy this process produces is then used to heat water in a boiler. One eight-hour cycle can produce enough energy to heat a tankful of hot water as well as burning rubbish that would otherwise end up in landfill.
Mr Spencer said similar processes happened in nature, and likens it to taking a dinosaur and a tree and burying them, with no oxygen. The Heru uses several stages and combines different processes to fully recycle the waste.
Set in one of the most stunning areas of natural beauty in Wales, the hotel is located on the edge of Snowdonia National Park and is owned by Alan and Angela Harper. Harry has the personality and skillset to help us achieve great things at the hotel.
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A talented hotelier with a keen eye for detail, Harry has a wealth of experience overseeing Michelin-starred restaurants such as Simon Radley at the Chester Grosvenor. Owners Alan and Angela Harper have lovingly restored the historic house to its former glory, creating a peaceful and luxurious retreat surrounded by the natural beauty of the Welsh valleys on the edge of Snowdonia National Park.
Emma Powell, Sauce Communications emma saucecommunications. Presented at the annual AA Awards ceremony in London on Monday, the property is one of only six in Wales with this accolade.
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I feel lucky to have such superb ingredients on our doorstep in North Wales which makes accolades like this possible. Dishes are delivered with absolute professionalism in preparation, presentation and service, worthy of three rosettes.
Receiving a five-star rating from the AA back in March was fantastic, but the three rosettes gives true recognition to what Gareth and his team in the kitchen and dining room have been doing.
The hotel has only been open for a year this September making the accolade even more impressive. We are incredibly proud to receive this stamp of approval and support from the AA.
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Harriet Rowlinson, Sauce Communications harriet saucecommunications. Originally from the Netherlands, Pim is passionate about hotels and amongst his many achievements he is a qualified chef having trained for four years. Speaking about his new role Pim says: The opportunity to make our mark on an already fantastic food offering in Wales and add to the reasons for people to choose Wales as a destination is wonderful.
Helping to establish a strong understanding of the workings of a bustling hotel kitchen, Gareth began his career as a chef at Northop Country House Hotel, learning the fundamentals of the trade from a classically trained chef.
From there, Gareth joined the team responsible for launching restaurant Michael Caines at contemporary hotel Abode, working his way up to the position of senior chef de partie and building an excellent relationship with the two Michelin-starred chef that will prove vital to his new role. We know that guests will love the highly trained personal service that Pim and his team will provide, as well as the innovative and delicious dishes, using the wealth of quality produce surrounding the hotel, that Gareth, together with Michael, will create.
This is an extremely exciting time for our hotel. Alan and Angela have personally overseen the refurbishment of the 18 guest bedroom hotel, choosing every last detail themselves, creating a peaceful and luxurious experience accompanied by the finest wines and foods from Executive Chef Michael Caines and Head Chef Gareth Stevenson.
Sauce will be looking after my personal profile along with the broader and worldwide Michael Caines Collection that includes the two new luxury country house hotels.
The Victorian property is currently closed for restoration after being acquired by telecoms entrepreneur Alan Harper and his wife Angela, a former head teacher.