New FiltaFry disinfection service eliminates COVID 19, flu and 99% of all common viruses and bacteria.
Disinfection has played a rather minor role for Filtafry as a provider of mobile sustainability services for the restaurant and hotel business – that is until now. Previously, the most important nationwide services have included the mobile full service for fryers, on-site replacement of refrigeration seals and zero-chemical drain cleaning.
Kills coronaviruses within 5 minutes
FiltaFry is immediately supplementing its product range with the professional disinfection service: “FiltaShield”, using a solution which highly efficiently eliminates COVID 19, flu and 99% of all common viruses and bacteria within five minutes.
Licensed and environmentally-friendly
The disinfectant used is made of naturally derived, mild surfactants and a natural fermentation extract. It has been laboratory tested and approved as effective against all enveloped viruses in accordance with European norm EN 14476: 2013 + A2: 2019, including all corona viruses and 2019-nCoV / SARS-CoV-2, as well as a variety of types of microbes.
“The disinfection service is only carried out by highly trained FiltaFry service technicians so that we can deliver safe and contamination-free spaces to our customers”, says FiltaFry Managing Director Jos van Aalst.
Various technologies are used
FiltaFry works with different technologies, for example with spray and electrostatic mist generators, which destroy the virus in all hazardous areas including handles, furniture and appliances. Following the treatment, FiltaFry documents the work and marks the room in question as disinfected. Staff can then immediately use the space.
Unlimited application areas
The FiltaFry disinfection service is suitable for kitchens, guest areas and sanitary facilities of restaurants and hotels, but that is not all. “We are already working together with hospitals and care homes, school, kindergardens, universities, offices, motorway service stations, stadiums, bus and train companies and zoos, to maximally reduce the risk to staff, customers and visitors”, says van Aalst.