Bakeries


The main source of danger in the production of bread and baked goods is the presence of mold spores in the early stages of production. The addition of ANOLYTE significantly increases the shelf life of the baked goods.
Spray disinfection with ANOLYTE together with the nebulizer significantly reduces the bacterial content. The disinfection of packaging materials before contact with food also increases their shelf life. ANOLYTE application areas are:
• Dough production • Bread and cold rooms • Bread cutting rooms and cutting systems • Packaging systems and packaging rooms
Butchers, slaughterhouses
Of all foods, sausage and meat products are the most difficult to keep free from bacteria. The cause is the high protein content, which forms an ideal basis for life for microorganisms. Primarily, spray and surface disinfection with ANOLYTE should be used. Packaging materials must also be disinfected for better durability.
ANOLYTE application areas are:
• slaughterhouses • Meat storage rooms and storage cupboards • Meat display cases • Sausage filling rooms and filling machines • Canning room
Dairies and cheese factories
Here ANOLYTE is used to protect the original cultures from being infected by "wild" organisms. Therefore direct air disinfection must also be carried out. Containers and lines should be sterilized with ANOLYTE before filling. The disinfection of packaging materials before contact with food also increases their shelf life.
ANOLYTE application areas are: • Milk filling rooms • Cheese production and storage rooms • Disinfection of tank vessels
Breweries, sweet must, fruit stores, nurseries
In general, this is not about eliminating pathogenic germs, but rather about eliminating fermentation and mold generators, i.e. yeast and mold.
For breweries, the disinfection of new and used bottles, including the removal of labels, and sterilization before bottling is particularly important. CIP: Cleaning in Place & SIP: Sterilization in Place).
Because of the low sensitivity of the pests, especially in the spore stage, intensive disinfection must be used here.
The areas of application are:
Disinfection of tank vessels • Filling systems and filling rooms • Fruit storage and packing rooms • Rooms for the production of canned fruit and vegetables