THE PROBLEM IN GASTRONOMIES
Gastronomic productscan be exposed to pathogenic microorganisms causing their accelerated deterioration and alteration of taste and appearance with serious economic damage for production, distribution and sale.
The microbiological agents present in confined spaces are air-transported by the convective movements of the air in the form of bioaerosol, binding to dust, liquid particles or other naturally present contaminants with consequent risk for guests and staff
Theelectron generator that sanitizes surfaces and environments.
SHU reduces and harmonizes: frying, gastronomy and meat odors, eliminates flies, mosquitoes, molds and yeasts.
AND SURFACE SANITIZER
PRESERVE YOUR ACTIVITY