efficiency for food safety and for environment

  • Hygiene and disinfection: identification of risks will ensure the most suitable hygiene of the product, this is why we have created the disinfectant procedure. Elaborated from risk analysis and critical points within the company, it will define the areas where we apply our specialities to be controlled:




– Over-storage such as in aero-decontamination,
– Restrictions of manual or automated cleaning,
– Contamination during production,
– Infestation by insects or mites,
– Dissolution of mineral deposits.

The product range