Latest at Bioclimatic
Stay informed of all developments and possibilities regarding UVC disinfection and ionization
When slicing meat products, there is always a risk that unwanted bacteria may transfer from one product to another, potentially compromising hygiene and food safety. To address this critical issue, we have integrated UVC lamps into the production process of a meat processor.
December 2024
Bioclimatic has introduced bipolar ionisation technology to the storage facilities of a rose-growing company, addressing a critical challenge in the industry: contamination by Botrytis cinerea, commonly known as grey mould.
In the summer of 2024, Bioclimatic acquired business premises of approximately 650 m², complete with a spacious outdoor area, at Luzernestraat 16 in Nieuw-Vennep, located in the strategically positioned Spoorzicht business park. After thorough modernization, we have been fully operational at this location since the end of 2024.
A leading Belgian producer of tortilla wraps, tortilla chips, and other food products, distributing on a large scale worldwide, faced a significant challenge in its production process. After baking, the tortillas are quickly cooled in a cooling tunnel and immediately packaged. However, with 24/7 production and with little time for maintenance stops and cleaning, mold growth frequently occurred in the cooling rooms. This sometimes shortened the shelf life of the products, disrupting the production process and requiring additional cleaning — something for which there was little time.
November 2024
Molds are an integral part of the cheese production process, but it’s crucial that their presence is confined to specific stages. Mold spores can spread through air and water, leading to unwanted contamination and an unhygienic environment. To address this challenge, we installed UVC lamps in the evaporators of the processing area for a leading Dutch cheese producer.
November 2024
In industrial-scale egg boiling, water consumption is high, particularly during the cooling process. To address this, our team has introduced a comprehensive disinfection solution for a leading Dutch egg-boiling facility, helping them reduce water use significantly. This client supplies large volumes of cooked and peeled eggs weekly to industrial processors and food service companies across Europe. Thanks to our UVC disinfection technology, they can now save water while effectively reducing bacteria like salmonella, meeting high standards for efficiency and hygiene.
