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Traditional food shop interior sterilization methods


Traditional food shop interior sterilization methods

Traditional workshops are sprayed with chemicals, and dust-free workshops also use this to maintain hygiene in food workshops. However, it will bring certain adverse effects, and the state implements a quality access system (QS) for food processing enterprises, which places higher requirements on the production environment of food processing enterprises. Dongguan dust-free workshop adopts safe and reliable technology without side effects in food processing. The process of sterilization has become a research topic for many scientific and technological personnel. With the change of the times, ultraviolet anti-virus and ozone anti-virus have begun to be used by the majority of food companies. However, after several years of use, its shortcomings have also begun to attract attention from various enterprises. The use of ultraviolet rays, chemicals or ozone to sterilize the workshop is harmful to human health. Therefore, workers should stop using it when operating. Therefore, continuous dynamic disinfection in a human state cannot be achieved, leading to interruption of disinfection.

The consequence of this shortcoming is the spread of secondary bacterial air pollution in the food workshop. Because many food companies are in the production link, their products need to perform a series of production operations in the air due to processing. The rapid proliferation of bacteria and the germs (metabolism) on the human body cause a large amount of pollutants to accumulate in the air environment, and contaminate the food again, leaving hidden dangers for the future deterioration of food. However, the ultraviolet and ozone disinfection measures in the food workshop cannot continuously purify the air, and eventually cause microorganisms in the air to invade the food.

Based on the sterilization vacancies in domestic food workshops, a type of food dynamic air sterilizer has been widely used in domestic food companies in recent years. Food dynamic air sterilizer uses NICOLER sterilization technology. The so-called "NICOLER sterilization technology" refers to a sterilization method for man-machine operation in the same field: for air disinfection, people do not need to leave the sterilization place, and there is no side effect on workers. This method is also called dynamic sterilization. Its use method is just the opposite of ozone disinfection. After the workers go to work, they turn on the "NICOLER Sterilizer". They do not shut down during use. They circulate and kill various bacteria and metabolites in the air environment. Workers are shut down at the same time after work breaks.

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