5th Food Technology, Innovation & Safety
Forum 2011

May 2011

Venue:TBC

Ingersoll Rand Details

Ingersoll Rand

Company Profile:

Ingersoll Rand has been in the business of maintaining product temperature from farm to fork through our leading brands of Thermo King, Hussmann, Trane and Ingersoll Rand for decades. Our breakthrough EMS suite of products expands on our focus of enabling the delivery of safer, higher quality products through the use of active oxygen generators and UV systems. These systems have been installed in several different processing facilities in applications from beef slaughter floors to RTE processing rooms showing significant reductions of both environmental bioburden and product total plate counts.

Key Products:

Our EMS anti microbial intervention changes small amounts of oxygen and water in the air into reactive oxygen species.   Two of these ROS that enter the room are ozone in levels below the OSHA 24 hour exposure limit and a vapor phase hydrogen peroxide species.  When applied correctly, even these low levels of sanitizer can show a significant reduction in air and surface counts in the room and on the product.  Best of all, this intervention continues to work in the background without operator involvement and typically without changing your current process.  This makes EMS an extremely cost effective intervention for all steps in the perishable supply chain

Website:
www.ems.ingersollrand.com