Commercial Disinfection

Call us on: 01449 258489

Air & Surface Disinfection

Bacteria and Odour Control

Our product range specialises in air purification for controlling odours and infections in enclosed spaces.  

  • Control bacteria and viruses in the air and on all exposed surfaces
  • Improve infection control and hygiene standards
  • Reduce absenteeism and labour costs
  • Clear embarrassing odours, eliminate masking agents


Large Food preparation areas and chillers

ULTIMATE - SA (Small Areas)

  • Commercial Kitchens
  • Food prep areas
  • Chilled storage

Kills pathogens in the air and prevents cross-contamination on surfaces


In order to be a top performing food supplier, it is essential to maintain low levels of bacteria both on food and throughout the environment.


Bacteria multiply so quickly (one to 17 million in 8 hours) that they present a constant challenge to keep bacteria low between deep clean schedules.


The ultimate allows the control of Bacteria, Virus and Moulds more efficiently than ever before, purifying air and eliminating odours at the same time. The custom designed baffle system ensures that contaminated air processed through the unit achieves optimum dwell time in the purifying chamber.


Advanced technology means that the air itself becomes an efficient disinfecting agent, targeting areas where traditional disinfection is not possible.


Built specifically for the food industry the unit is robust waterproof and has a variable output to match room volumes, at only 80watts it has a low carbon footprint.


Improve your BRC / SALSA audit rating

Beef Trials from Slaughter to Retail Packaging

In this study, 18 carcasses from a Beef slaughter plant were sampled by swabbing surfaces to examine the effects of the technology on contamination levels after slaughter after chilling for 48 hours and after transport (18 hours) to the boning plant. 9 beef carcasses entered a chiller containing the technology and 9 entered an untreated identical chiller.


Significant reduction in TVC and entero for all carcasses after chilling in the treated chiller, however, there was no marked difference in TVC levels on carcasses within the untreated chiller during transporting a treated vehicle bacteria levels reduced further.


UV-C technology can have a beneficial effect on spoilage bacteria on food throughout the food chain. Our technology is effective on airborne and surface bacteria and is safe to use in occupied areas. Rapidly destroys C.difficile spores, MRSA, Klebsiella, VRE, Norovirus, Acinetobacter, Salmonella, E.coli and other microbes fungus and mould in just seconds!