One of many hygiene problems:
In cooling and packaging rooms baked products
risk being contaminated with micro-organisms.
The same applies to cooling towers where freshly
baked products are slowly cooled down.
Our solution:
Installation of UV-C disinfection systems in the
ventilation cycle, e.g.
AirStream
in spiral coolers or in the central ventilation
shaft. In this way the production and packaging
areas are always effectively supplied with
disinfected air e.g. via source outlets.
Stand-alone recirculating air units such as
AirStream C
or
AirTube C
are further possible solutions. Where
circulation evaporators are in use
AirStream V
is the right choice. In addition,
AirCoat
can turn conveyor belts into hygiene islands.
The
Compact lamp IP 65
and our
surface disinfection equipment
achieve good results for dough-rising trays. The
result: microbial contamination is reduced to
virtually zero, the products remain fresh,
reliably comply with and often exceed the shelf
life and there are no more complaints or
returns.
