GH BIOSCIENCE

Disinfectant for Air-conditioning
Air-conditioning and ventilation systems, which are not regularly serviced or cleaned, form a considerable microbial stove for bacteria, Legionella, parasites and fungi. Because these pathogens are continuously released into the air, will find many allergies and diseases originate through a loaded air. A purely mechanical cleaning of the channels is often not enough, it must be disinfected. The application of the disinfectant is often to cope only with great effort. In addition, the disinfection effect of conventional drugs often flattens after a few days, if not hours off. A longlasting effect can not be achieved by a rule.
Sick Building Syndrome (SBS), that is by a number of disease characteristics marked that occur partly in various combinations, is the most well-known disease caused by a non - can occur or not properly carried out regular air duct cleaning. Often occurs for example with air conditioning, an unpleasant putridpungent odour. Particularly, when the system for some time is not switched. This smell is from rotting bacteria that have settled on the constantly kept wet by condensation evaporator. Also on the ground and on the walls of the evaporator case, bacteria and fungal cultures may form, can smell unpleasant.
Interesting here is especially the preventive approach our method to use before mould and bacterial burdens.

[SPECIFICATION] 5L

Multipurpose Cleaner for Kitchen & Storage

The center of a catering operation is the kitchen . Especially in this area, all hygiene me asures must be met and a high standard of hygiene is essential. Anyone who runs a food processing operation, know that hygiene is paramount. Loss of confidence on this point are not going to make amends with customers mostly. A high standard of hygiene is often an enormous competitive advantage.
The basis for good hygiene in commercial kitchens is a good cleaning of all areas. Wherever food is expertly prepared for a large number of people is personal hygiene and environment to protect the health of consumers. The surfaces and equipment must be cleaned and disinfected if they are visibly clean and free of cleaning and disinfectant residues and pathogenic microorganisms. In the hospitality sector and in commercial kitchens produced high moisture forming an optimal breeding ground for mould and microbial contamination. The disinfection by cold fogging creates sustainable and quick germ-free and germ-free air and mould-free surfaces as a basis for the hygienic production and processing of food. Our cleaning can easily be integrated into your workflow. By the method of xCid hardly accessible areas are disinfected so that disinfection gaps can be closed. We provide hygienically clean equipment and jobs. Optionally, our methods are also used preventively to prevent mould and microbes. In addition xCid disinfected and ventilation systems in order to provide a comprehensive onestop service disinfection. You get the safety basis for the flawless production and processing of controlled food.

[SPECIFICATION] 1L