Microbiological tests Have been running on several of our steam cleaning equipment by external Laboratories that are recognized by the Italian Ministry of Health.
Steam cleaning equipment are getting important in the food industry where it is requested to keep an high level of hygiene, traditional cleaning method used chemical detergent but it has been noticed that chemical residuals were still remaining on the surfaces even after rinsed with lot of water. With the steam the chemicals are no more needed and moreover the consumption of wasted water is reduced drastically.
Below are the links to results of the Microbiological Tests done on our equipment;

Models: IMEX-SVC01, SVC02, SVC06

Models: SC06, SVC07, SVC05

MODEL SVC08 ANTI-BACTERIAL EFFECT CASE STUDY


WHAT IS HACCP?

HACCP (Hazard Analysis Critical Control Point) is an auto-control method of the hygiene level for the consumer's health protection.
The method fixes all the possible risks that can arise during the food production process.
Each single stage shall be subjected to a careful analysis in order to determine the most critical risk points for the product hygiene and consequently to adopt the suitable countermeasures.
The monitoring and registration of all the factors that can constitute possible risks allow to find the optimal attitudes in order to have a valid prevention.

The categories of Companies interested in HACCP are all those involved in the food industry from the first raw material transformation, production, stocking, transportation, restoration, distribution, etc. Below we list the major categories:

• Recreation
• Bars, coffee shops, confectioneries
• Vegetable and fruit retailers
• Butchers, fishmongers
• Baker's shops
• Pharmacies
• Public places of hygiene interest(hospitals, elderly houses, vets, etc.)

MODEL IMEX-SVC08 ANTI-BACTERIAL EFFECT CASE STUDY

In this respect we have submitted one of our steam and vacuum cleaners (IMEX-SVC08) to a recognized Italian laboratory test to verify the efficacy of the steam produced by our equipment on the treated surfaces. The test has been conducted by the Analysis Laboratories UN.A.LAB. Adriatic Union Laboratories of Vicenza on 04/06/2002.

Test Method
The purpose of this study is to verify the anti-bacterial steam efficacy on the surfaces (main surfaces of Teflon and Steel) that are in contact with the foods after being treated with the appliance "IMEX-SVC08". The appliance IMEX-SVC08 has been used according to the instruction provided by in the user's manual. The tested surfaces have been submitted to the bacteriological analysis before and after the exposure of 5 seconds of steam flow at the temperature of 105°C produced by the above appliance without vacuum function. Below are the test results: