Patented Technology
The air in your kitchen is contaminating your food
Every second, millions of airborne particles settle on food during preparation. Until now, there was no real solution.
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Every second, millions of airborne particles settle on food during preparation. Until now, there was no real solution.
Bacteria, mold spores, and viruses travel through the air and settle on exposed food surfaces during preparation and storage.
Cooking fumes, cleaning product residues, and volatile organic compounds become part of the air your food breathes.
In professional kitchens processing multiple products simultaneously, airborne transfer between food items is constant and uncontrolled.
of foodborne illness outbreaks in commercial kitchens are linked to environmental contamination factors, including airborne sources.
Due to the proprietary nature of this technology, detailed information is shared under confidentiality agreement.