SOLVING ONE OF THE BIGGEST PROBLEMS IN FOOD INDUSTRY

PATHOGENIC DEPOSIT ON FOOD

In food factories, notably in Bakery, there is continuous fluctuation of temperature, humidity, etc - as a normal part of manufacturing process. Seasonal changes also affect this obviously. Plus, due to other obvious factors known to food professionals, it leads to growth and multiplication of several infection species, which float in the air inside the food processing area, and then deposit on the surface of the food. In this situation, the processing factories lose terrible amounts of food, sometimes termed as 'wastage loss'. According to regulation authorities, there needs to be proper aerial sterilization in the processing areas, and there is no better solution than Bio Oxygen - for highest infection killing efficacy at safest levels.

VIDEO

Click For Veiwing the Video

br>

PROCESSING | CONTINOUS INFECTION CONTROL & LONGER SHELF-LIFE :
Used all throughout the Processing spaces, Mixing spaces, Packaging spaces, Storage, etc.

PREVENTING PATHOGENIC DEPOSIT ON FOOD :
Testing by international Governments like Govt. of South Africa (National Institute for Occupational Health - NIOH, Johannesburg) etc., has certified that our devices reduce deadly infections by 99.99999% without harming the occupants (as high as 10 MILLION units of highly contagious infections are destroyed before they affect food or people).

LEAVES NO TOXIC RESIDUE.

PLUS, also increases the Oxygen percentage in the air, reduces percentage of toxic gases like CO2, CO, SO2, NO2, VOCs , etc substantially - which are globally exclusive features in air sterilization, not achieved by ANY other mechanism.


Results show the Air Quality Parameters over-qualify OSHA USA, ANSL & ASHRAE Standards.