Food Industry

A very complex and diverse sector that gathers both natural, processed and packaged products and requires maximum hygienic care and high aseptic conditions in order to guarantee the quality and safety of foods throughout the entire production chain.

Avoiding air pollution by pathogenic agents and infections of chemical origin, controlling alterations by non-pathogenic microorganisms, reducing organoleptic deterioration, decreasing waste and loss of product by bacterial colonization, viruses or mites as well as filamentous moulds and yeasts by means of contact with contaminated air, it immediately translates into much healthier products and considerable savings for the industry.

Optimal air quality in the food industry is essential for proper food preservation and the improvement throughout all food processes, from the input of raw material to the final stage of delivery to end consumers.

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