Fish and seafood – reliable disinfection in the entire production process
Ozone can be used in low doses to guarantee hygiene in fish rearing basins. The ozone dissociates into oxygen without any residues and serves as an additional oxygen supply.
Due to the broad disinfecting effect on almost all micro organisms in very low concentrations and its potable water conformity, chlorine dioxide is a preferred disinfectant in the processing of fish when washing the delivered fish, cooling and cutting it up. So the germination number is maintained at a low level in the entire production chain leading to a longer shelf-life of the product and a high freshness when being consumed.
- Hygienisation of rearing basins
- Washing of fresh fish
- Disinfection of cut-up processes
- Disinfection of process water
- Disinfection of rinsing water
- Disinfection tasks on board
Transport of finished products