Sanitation

Water has a fundamental role in the safety of food production, especially when it comes to the sanitisation of both raw materials, equipment, and even on-site personnel. The water used in cleaning and sanitising should be both potable and pathogen free. An essential first step is to flush certain raw materials (typically those that have been grown in soil) with pure water to remove any visible soil or other visible contaminants. The use of pure water ensures product quality and safety later in the production process.

Water is also used in the sanitation of equipment, either alone or alongside a chemical agent for effective sanitation. The effectiveness of a detergent is determined by the various impurities in water; unfiltered water is not only of poor microbiological quality, but the various elements present can reduce the service life of the equipment it is being used to clean. This often comes down to the hardness of the water, which can cause the formation of film, scale, or precipitates on the surface of equipment. It is thus important to use softened water (typically through a reverse osmosis system) for effective and efficient sanitation.

Treatment Process

1

Particle Removal

Our cartridges offer outstanding absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.

2

Chlorine and Organics Removal

Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.

3

Reverse Osmosis

Pure water (permeate)  is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).

4

Ultraviolet Sterilisation

Our UV Systems produce light radiation at 253.7 nm, the ideal wavelength to kill and inhibit the growth of 99.9% of bacteria and viruses without any by product or requirement of chemical treatment.

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