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.*
The latest technology from AIRsteril eliminates the bacteria and odours resulting in a big saving in materials and staff time.
Products
WASHROOM RANGE
WASHROOM THERMAL RANGE
HOW OUR SYSTEMS WORK
The advanced technology of the AIRsteril Thermal U/V unit allows the control of bacteria, viruses and moulds both in the air and on surfaces more efficiently than ever before. All of this is achieved without fans and with very low energy consumption. The custom designed thermal convection system ensures that contaminated air processed through the unit achieves optimum dwell time in the purifying chamber. As the processed air leaves the unit, it then itself becomes an efficient cleaning agent, targeting pathogens both in the air and on surfaces.
OUR GROUNDBREAKING TECHNOLOGY
AIRsteril’s systems ensure:
- Improved cleanliness by removing all odours.
- Improved infection control.
- The need for cleaning chemicals and perfumes is reduced.
- Cuts in staff turnover and absenteeism.
- Compliance with regulations.
*Certain bacteria such as Ecoli can replicate every 20 minutes, which could in theory leave you with 16.7 million in 8 hours, what we are highlighting is that bacteria breed very quickly and cannot be controlled with traditional methods.