Bioclimatic BV - ionisatie & UVC techniek

Destroying fungi for an optimal riping climate.

It is of great importance to keep the amount of germs in the air as low as possible during the ripening process of the cheese. Low germ pressure will avoid unwanted formation of mould on cheese. Bioclimatic’s ionization equipment is very well suited to lower the germ pressure effectively in the ripening spaces.

Advantages for cheese- storage and process:

Reducing the air borne moulds in the present air.
The ionization of the present air will reduce the growth of mould during the riping process considerably. As result there are fewer tools like plastic and pesticides needed.

Faster ripening process by a higher temperature.

The bacteria and moulds have no chance to multiply because of a strong working ionization in the air. This means a higher temperature can be used in the ripening process without risking of a high concentration of moulds. 

Less cheese dry lose due to higher humidity
Even in high humidity there is no reason for moulds to multiply in combination with ionization systems. The working still ensures a maximum bestrijding against moulds. In return this means less indroog loss which causes the cheese to ripe in optimum conditions.

Energy savings caused by less air movement and the needed cooling power.
Ionized air spreads itself throughout the space and removes bacteria and moulds effectively from the air. The higher temperature during the ripening process causes a considerable saving in processtime.

Other advantages that can be expected:
• Reduced bacteriologic contamination in the evaporators
• Less growth of bacteria
• Improvement of product quality
• A better taste experience
• Less maintenance
• Reduced need of tools like plastic and pesticides

For information about space desinfection go to our page about process and storage of foodstuffs and get advice by contacting us.