Meat and poultry

Meat and poultry - Food

Quality standards and hygiene requirements not only have to be met - they are the basis for the manufacturing process in the meat and poultry processing. Only this way expensive product recalls can be avoided, which not only cost money, but frequently also compromise the good reputation of the enterprise. To guarantee a long durability also is a requirement, that self-evidently our systems meet. They substantially contribute to the adherence of the HACCP, are free of chemistry and only require a minimum maintenance.

Betimes: UV-C prevents a contamination just at the beginning of the process chain.
Secure: sterilisation of the ambient air and slicing belt ensures the minimum durability.
Protective: UV-C prevents the growth of mould and supports the microclimate.
Indispensable: the UV air and packaging sterilisation in the slicer room is also decisive for the safeguarding of quality and the prolongation of the BBD.
Chanceless: the dissemination of mould and germs.

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