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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:
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Ventilation/
Air conditioning
28. February 2012
17. April 2012
12. June 2012
20. November 2012
Food industry
24. April 2012
06. November 2012
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Exhibitions in Germany
Internorga
Hamburg
09.03.-14.03.2012
Anuga FoodTec
Cologne
27.03.-30.03.2012
Iba
Munich
16.09.-21.09.2012
Süffa
Stuttgart
21.10.-23.10.2012
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International exhibitions
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