- Water treatment
- Cleaning and disinfection
- Responsible products
Disinfectant CleanerDD 445-PLUS
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- Disinfection in the food industry (HACCP programmes) at all types of establishments that handle, process, or store food: meat, dairy, beverage, canning, cold storage industries, restaurants, etc.ﾠ
- Cleaning and disinfection of pallets, containers, tanks, machinery, utensils, tables, working clothes and surfaces in contact with food.ﾠ
- General use cleaning and disinfecting of surfaces in public areas and apartment buildings: schools, residences, hotels, etc.
Food industry use: apply the product in absence of food. Dilute the product (see dosage) by spraying, washing, foaming, re-circulating, or immersing the surfaces and/or utensils. Contact time: 5 minutes minimum. Then rinse with tap water.
Environmental cleaning: applying the product on floors and walls for environmental cleaning. Does not require rinsing.
Minimum contact time: 5 minutes for bactericidal activity and 15 minutes for fungicidal activity.
Dose depending on the problem or the amount of dirt: 1 - 2 %
In dirty conditions (UNE-EN 13697): 3%.
- Cleaner and disinfectant in just one productﾠ
- Proven effectiveness:ﾠwith bactericidal and fungicidal activity in dirty conditions (UNE standard), active against E. coli, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus hiriae, Listeria monocytogenes, Salmonella typhimurium, Campylobacter jejuni, Candida albicans, Aspergillus niger and Legionella pneumophila
- HACCP programmes: cleaner and disinfectant of surfaces, equipment, and utensils with HA registry
- Other benefits: approved as disinfectant for household use and use in the food industry and does not require an applicator card
A&B Laboratorios de Biotecnología includes enzymes and microorganisms in their products to get so minimize the chemical load, substituting it for biological load that degrades organic matter.View products
Ecodesign means considering the environment during the process of product development. It is an added value, an addition to traditional factors of cost and quality factor.