Meat Processing - Dry Curing


Microorganisms that are circulated in the air in drying rooms can form mold, slime, and spoilage bacteria that enhance the decay of meat; thus shortening the self life and leading to a direct loss in profits.



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  • Kill Airborne Microorganisms that cause Mold and Slime development
  • Significantly Reduce E. coli, Salmonella, Listeria, spoilage bacteria, viruses, and mold
  • Easy and Low Maintenance Requirements, only need to replace UV-C lamps every 2 years
  • Significantly increase ROI by reducing spoilage and promoting higher quality meat
  • Environmentally Friendly, no harmful chemicals or disinfects used

Please contact us with any questions.