Disinfection Fresh Water Systems for Meat Production - Food and Beverage - Food
Disinfection of cooling water in the production of sausages in cooking/smoking oven improves water quality, and reuse of water means large savings
Details
The following advantages can be obtained by introducing BacTerminator® water disinfection for process water:
-
Constant good water quality, even with varying quality from the public water supply
-
BacTerminator® kills more than 99.9% of all bacteria, yeasts, mould and other fungi as well as bacteriophages
-
Increased shelf life can be obtained, e.g. 34 days instead of 28 days.
-
The risk of receiving complaints about the last “sell-by-date” (e.g. 28 days) will decrease
-
The increased shelf life will boost the buffer / intermediate storage time, resulting in reduced loss