HYGENIKX – CREATES A SAFE KITCHEN & WORK AREAS
Infection control and food safety are some of—if not the biggest—concerns within food service operations and operators are under pressure to control and implement the highest of hygiene standards. Microorganisms spread infections, compromise hygiene standards, cause food to spoil, create offensive odours, and can multiply very quickly. So, it is very difficult for traditional cleaning methods to keep pace.
In just 8 hours a single bacterial cell can multiple to over 8 million, meaning that health risks and odours remain a major problem, with standard room cleaning and disinfecting procedures only offering a temporary solution.
HyGenikx combats airborne viruses and bacteria, stopping their spread and minimising the risks of cross contamination. The advanced and compact wall-mounted system utilises a combination of the most effective air and surface sterilisation technologies available to produce Superoxide Ions and Plasma Quattro, which are proven to eradicate harmful bacteria, viruses, VOCs (volatile organic compounds), moulds and fungi, as well as neutralise all odours.
HyGenikx targets and kills the biological hazards in the kitchen, including Salmonella, Escherichia coli (E. coli), Norovirus and other primary sources of infections, and has been proven to eliminate harmful Listeria in an independent validation study carries out by ALS laboratories – the UKs leading provider of food and drink testing services.
The HyGenikx range has models to suit every application, from food preparation areas, cold rooms and front of house, to washrooms, refuse areas and beyond, and joins Mechline’s ever-expanding collection of hygienic, safe and environmentally friendly solutions for the food service industry. The ultimate air and surface steriliser.
HOW DOES HYGENIKX WORK?
READ OUR LATEST CASE STUDIES BELOW TO FIND OUT MORE
HyGenikx is the revolutionary air and surface hygiene amplification system proven to extend the shelf-life of fresh food. Independently tested and verified, it has been shown to increase the shelf-life of products by an average of 58% (approximately 7.5 days)—with some produce proving to last as much as 150% longer!
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