Total emptying disinfectant for environmental use and in the Food Industry, spray.
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WHAT IT IS
It is a bactericidal disinfectant for environmental use and in the food industry. The aerosol container features a mechanism that allows complete discharge of its contents in a single application.
It disperses into the environment, reaching areas that would be inaccessible manually. It is effective against a wide variety of microorganisms and highly stable in the presence of organic matter. A contact time of just 5 minutes is sufficient to reduce the presence of microorganisms causing environmental contamination.
It complies with the strict UNE-EN 1276 Standard. Chemical antiseptics and disinfectants. Quantitative suspension test for evaluation of the bactericidal activity of chemical antiseptics and disinfectants used in food products, in households, and in communal settings.
HOW TO USE
The approximate coverage of the 210ml aerosol is 25m³. The approximate coverage of the 520ml aerosol is 70m³. 1- Position the aerosol where it will be discharged, generally in the center of the room, to facilitate product dispersion. 2- Press the actuator until its clip locks, by pressing downward.
The aerosol will discharge completely. In the food industry, its application for aerial disinfection must be carried out in the absence of food, taking all necessary measures to ensure that neither the food nor the facilities, equipment, and utensils being handled contain residues of any of the product's active ingredients. If necessary, treated parts should be rinsed with water before use. Likewise, the product must not be applied on surfaces where food is handled, prepared, served, or consumed.
WHERE TO APPLY
It is especially indicated for environmental decontamination in numerous companies and facilities as well as means of transport, funeral homes, etc., and particularly for aerial disinfection of premises related to the food industry (unloading areas, warehouses, cold storage rooms, etc.).
It is used by companies that need to comply with strict Hygiene Plans, Risk Control, and HACCP protocols.
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