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