Disinfection of cooling water in the production of sausages in cooking/smoking oven improves water quality, and reuse of water means large savings
The following advantages can be obtained by introducing BacTerminator® water disinfection for process water:
Constant good water quality, even with varying quality from the public water supply
BacTerminator® kills more than 99.9% of all bacteria, yeasts, mould and other fungi as well as bacteriophages
Increased shelf life can be obtained, e.g. 34 days instead of 28 days.
The risk of receiving complaints about the last “sell-by-date” (e.g. 28 days) will decrease
The increased shelf life will boost the buffer / intermediate storage time, resulting in reduced loss