Photoclean
serves the bakery and pastry sector

One of the distinctive features of this process is the cooling phase. During this stage, the product’s moisture content (AW) increases the risk of fungal contamination in the finished product. However, the primary source of contamination within the facility is the ambient air.

It is therefore essential to continuously perform air decontamination between the oven exit and product packaging using our Compact AirPur modules.