INDUSTRIES

//FOOD PROCESSING

ELIMINATE UNWANTED ODOURS AND BACTERIA IN FOOD PROCESSING

In enclosed spaces, airborne microorganisms create offensive odours, spread infections and compromise hygiene standards. Traditional cleaning methods and masking agents are not enough, after cleaning, harmful microorganisms can return and grow immediately after the first use. In just 8 hours, one bacteria can multiply to 8 million suggesting that continuous processes are required.*