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Industrial fish processing
One of many hygiene problems:
In fish processing the risk of contamination
with micro-organisms starts with the skinning of
fish by cutting machines. On account of the high
sensitivity of the raw products there is a
latent risk of contamination with
micro-organisms throughout the whole processing
chain.
Our solution:
Consistent disinfection of the circulating air
in all production areas with the stand-alone
circulating air units
AirStream C
or
AirTube C
or as additional equipment for ventilation
systems in the form of
AirStream
, and
AirStream V
for circulating air evaporators. A further
application is surface disinfection with the
SurTech
system or an integrated solution with the
Compact lamp IP 65
. Regular microbial measurements demonstrate the
effectiveness of this hygiene concept. On
condition that the cooling chain is maintained,
the shelf life achieved by the products is
outstanding.
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Exhibitions in Germany
Anuga Food Tec
Cologne
10.-13.03.2009
ISH
Frankfurt/Main
10.-14.03.2009
Internorga
Hamburg
13.-18.03.2009 |
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