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.
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