Desinfection in the food industry

Pathogens flourish in wet environments. Not surprisingly, biofilm can be found in many water systems; a collaboration of microorganisms that spreads through the system, protecting itself well and continually passing along harmful bacteria, yeasts and fungi for the water to colonize. Those microorganisms can contaminate your products. And because biofilm multiplies exponentially, periodic disinfection is often not enough.

With the Watter system, a particularly low (but highly effective) dose of disinfectant is continuously added to the water. Our biodegradable agent kills microbiological contaminants and creates an environment in which no new biofilm can grow. And because the dosage is so low, the risk of residues such as chlorate is also particularly low, unlike, for example, chlorine dioxide.

Already got a CIP-installation? No problem

The Watter system is often added to an existing or new CIP plant to replace your current disinfectant. Often several agents are used in a CIP installation and with the help of our expert microbiologists we can investigate which agents become redundant with the use of our technology. Also at Frisian Egg in Drachten, hydrogen peroxide and peracetic acid were replaced by the Watter system.

Business case

Environmentally friendly disinfection in the food industry

A producer in the food industry was not getting the germ count in the process water properly under control, so they had to look for a more effective alternative to their current disinfection process and preferably one that was also more people- and environment-friendly. This is how they ended up at Watter.

The measurable results

Since the Watter system was put into operation, no increased germ count has been measured and the company uses 75% less chemicals than before the Watter system was purchased.

What would you save if you had to buy 75% less disinfectant annually?