Meat and sausage products
Air Hygiene » Food industry » Meat and sausage products
Industry/field of application | Health | Food industry | Food trade | Ventilation/air conditioning
 
Food industry | Meat and sausage products | Bread and bakery products | Dairy products
Delicatessen products | Fish processing


Meat and sausage industry

One of many hygiene problems: In slicing rooms in particular products are produced with a very large surface area that is susceptible to contamination by airborne microorganisms. Evaporator coolers contribute to this problem as they have huge lamella surfaces where condensate and dust particles with organic elements are deposited. These are a perfect breeding ground for micro-organisms.

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.

Detailed information:

Meat and sausage industry


Air Hygiene
seminars

Ventilation/
Air conditioning

30.03.2010
08.06.2010
02.11.2010

  
Food industry
20.04.2010
21.09.2010  
 

Exhibitions in Germany

Internorga
Hamburg
12.-17.03.2010
hall A3, stand 119
 
Zukunftstage NRW
Düsseldorf
18.04.2010
 
IFFA
Frankfurt/Main
08.-13.05.2010
hall 9.1, stand E64


International exhibitions

FHA Food & Hotel Asia
Singapore, Asia
20.-23.04.2010

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