Sterilization and Disinfestation System

Sterilization and Disinfestation System

Product Details:


Product Description

Sterilization is characterized as the procedures where all living microorganisms and several other biological agents such as bacteria, viruses, fungi, spore forms, unicellular eukaryotic beings such as Plasmodium & others can be killed. Utilized to sterilize laboratory instruments, pharmaceutical items, surgical equipment and several other materials, these are capable to sterilize liquids, hollows, solids and devices of several configurations and sizes. Differing in shapes, size and functionality, these work similar to a pressure cooker as both of them employ the power of steam for the killing of germs, bacteria and spores, resistant to boiling water as well as strong wetting agents.

Advantages :
  • Insure the removal of assorted pathogenic microorganisms (excluding bacterial spores) on nonliving objects.
  • Efficient & innocuous physical method that ensures environmental sustainability.
  • The heat effects of electromagnetic energy can eradicate all organisms by achieving their Lethal Temperatures.
  • Most popular physical technique that can be utilized to disinfect all products of vegetable origin troubled by pests such as Legumes(chickpeas, beans, lentils), Cereals (rice included), Dry fruits(dates, currants), Seeds like pine-nuts etc. The utilization of these systems insure food safety.
  • More efficient than conventional dis-infestation techniques such as Controlled Atmosphere, Conditioning of Warehouses & Silos, Fumigation, and Extreme Temperatures having limitation of High expenditures and extended treatment times, Management of dangerous chemicals.
  • Highly advantageous than other systems on account of their speed (shorter response time), Simplicity of handling (No chemical processing involved), Zero emergence of contaminating gases or toxic remainders.
  • Full efficacy: 100% mortality rates on pests in all life phases (eggs, pupae, larvae and adults).
  • No significant modification in quality: physical attributes in wood and nutritional properties in food
  • Absence of contaminating effects pernicious to functions and the environment.
  • Make the products free from exotic pest.
  • No toxic substances in the end products
  • Energy saving products, which enable a complete hands-off processing.


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