SOLUTIONS OF THE PATOLOGIES IN

Restaurants

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THE ISSUES IN RESTAURANTS

Foods, confined in the environments, are subjected to attack by various factors that contribute to the reduction of shelf-life and reduce the safety of the environment.

The microbiological agents present in work environments open to the public 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 (oily emulsions, wood dust, vegetables, etc.), with consequent risk for workers and processed products.

The electron generator that sanitizes surfaces and environments.

SHU reduces and harmonizes: smells of frying, gastronomy and meat, eliminates flies and mosquitoes.
Eliminates mold and yeast, pollen and allergens that can cause asthma.
Contributes to theelimination of viruses and bacteria by avoiding interhuman infection.

DISINFECTANT EFFECT OF SHU

MICROBIOLOGICAL TESTS

We carried out tests in some restaurants by passive sampling with the Petri dishes before and after the treatment

before
after

The test in question refers to a restaurant room.

DID YOU KNOW ...

Moldsare microorganisms that belong to the kingdom of mushrooms: during growth they produce spores that are dispersed in the airmainly in summer and autumn and cause allergic symptoms.
They are found on damp walls and floors and beyond, the optimal growth temperature is between 18 ° C and 32 ° C and relative humidity of at least 60%.

The air in non-sterilized environments contains on average a few hundred microorganisms per cubic meter. The total bacterial load should not exceed 50 CFU / cubic meter of air.

BENEFITS

EFFICACY

THE ELECTRON GENERATOR
AND SURFACE SANITIZER
PRESERVE YOUR ACTIVITY

BENEFITS FOR HEALTH

ECONOMIC ADVANTAGES

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