Latest at Bioclimatic

Stay informed of all developments and possibilities regarding UVC disinfection and ionization

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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.

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Water disinfection

The reliability of ample clean and safe drinking water is increasingly under pressure. Water usage in the food industry requires even more stringent measures. Disinfection using UV-C light is a dependable, cost-effective, and sustainable method to ensure water safety.

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Project Update: Renewal of UVC installation in hospital air handling
Project Update: Renewal of UVC installation in hospital air handling

In a recent project, we replaced the old UVC installation, which had been in service for over a decade, in the air handling unit of a hospital in the Netherlands.

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Disinfection of Harvest Carts
Disinfection of Harvest Carts

Bioclimatic has recently launched an innovative kit on the market, specifically designed for disinfecting harvest carts using UVC light. This development represents a significant step forward in the fight against several viruses.

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Project: Hygienic Water Storage
Project: Hygienic Water Storage

This customer manufactures high-end cooling elements for refrigerated transport. In the production process, water is used that is buffered in two tanks. The microbiological quality of this water is very important.

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Schoendesinfectie met UVC
RIAM

Disinfecting shoe bottoms is crucial to prevent the spread of microbiological contamination. Especially in pharmaceutical and other high-care facilities where operators, visitors and other staff can spread micro-organisms over floors.

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