Butchers
Air Hygiene » Food trade » Butchers
Industry/field of application | Health | Food industry | Food trade | Ventilation/air conditioning
 
Food trade | Butchers | Bakeries/cake shops


Butchers

One of many hygiene problems: In the climatised room for firm raw sausage or in the ripening room for ham, coatings and mould often appear on the product surfaces. This leads to mycel formation and a musty, mouldy smell. The personnel costs incurred for washing the sausages and hams are extremely high. Higher levels of germs in store rooms can also lead to problems.

Our solution:

Installation of a UV-C disinfection unit specially designed for simple wall or ceiling mounting in small rooms, for example AirTube C and AirWetech , or AirStream C for larger rooms. These units have an integrated ventilator and work continuously around the clock. If an evaporator cooler is installed in the store room or cool room, our AirTube or AirStream V can also be deployed. The Compact lamp IP 65 can also be integrated directly in ripening facilities. The result is virtually no more coating on the products and no formation of mould. This removes the need for chemical treatment of the products as well as saving money and being good for customers' health.

Detailed information:

Butchers


Air Hygiene
seminars

The air hygiene studio is being modified, new seminars dates to follow.

Exhibitions in Germany

IBA
Düsseldorf
03.-09.10.2009

Anuga
Cologne
10.-14.10.2009

Süffa
Stuttgart
18.-20.10.2009


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