FOOD INDUSTRY
from producer to consumer
OBJECTIVE
Significant time and cost savings due to less effort and personnel
Reduction of energy costs
Complete and holistic disinfection
Reduction of the cleaning time
Less risk and more product and yield security
Removal of biofilms and organic contaminants without mechanical intervention
Reduced contact / handling of disinfectants
Water savings and Predictable disinfection and cleaning costs
Improvement of the water quality
Reduction of undesirable bacteria, fungi, spores and viruses
Water savings and Predictable disinfection and cleaning costs
Enabling error-free / error-reduced production