Quality standards and hygiene requirements not only need to be met, they are also the foundation of the production process in meat and poultry industry. Only in that way can we avoid the recall of a costly product, the recall which not only is very expensive, but which also jeopardizes a good reputation of the company.
The guarantee of an extended shelf life of a product is also a condition our systems have to fulfil. They significantly contribute to the HACCP support, they are non-chemical and require minimum maintenance.
Meat industry
Maintaining food safety in meat processing starts at a slaughterhouse and continues until the final packaging ( raw or cooked meat ).
Milk industry
The growth of bacteria and undesirable micro-organisms is inappropriate in the process of milk and cheese production. Ozone and UVC disinfection help in achieving quality and hygiene standards.
Fish industry
In food processing nothing is as short-lived as fish smell and look of seafood. Seafood processing requires continuous sanitization of industrial plants, equipment and surfaces, as well as of the seafood itself.
Wineries
Through applications specialized for each phase of wine production, DEL can improve the product quality, in conditions of increased productivity within the existing activities or on new objects.
Fruit and vegetables
Organic stock breeders and producers are facing numerous challenges in order to ensure the high-quality food and safe products for consumers without using traditional chemical sanitary procedures ( potentially harmful, but perhaps more convenient ).