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Meat, Poultry
& Fish

Compliance with food safety regulations and strict quality control demands highly accurate and reliable automated disinfection. The use of chlorine dioxide as a disinfectant in meat and fish processing offers many advantages over chlorine based systems and ensures meat processors can efficiently deliver a high quality product without any flavour impairment.

Carcass washing, production area washdown and CIP are just some of the areas where chlorine dioxide disinfection provides excellent microbiological standards.

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