DIOP. Butchery hygiene solutions.

Dieselstr. 5-6, 61191 Rosbach

+49(0)-6003-814-225

Butchery hygiene specialist from Germany proudly presents:

A revolutionary way to disinfect your meat processing facility, meat and sausage production equipment, storage areas, cold rooms etc. completely, gapless and automatically - in just 90 minutes - without using expensive personnel, cost and time resources ... guaranteed!

Smart and save butchery disinfection

Are you ready for the meat processing hygiene challenges of the future? DIOP GmbH & Co. KG is a leading international manufacturer and supplier of clever H2O2 room decontamination solutions and products for meat producers at the highest level.

Compared to expensive, manually operated and complicated disinfection methods:
Save costs, time and valuable resources with our cold fogging technology!

Even more powerful environmental hygiene in butcheries and for meat product manufacturers!

Do you belong to those meat production manufacturers, cold cut producers
or sausage manufacturers that regularly and extensively need to disinfect complete meat processing environments, food packages and valuable meat production equipment (such as meat cutters, sausage machines, minced meat devices, monitors, displays, electronics etc.)? Furthermore you must ensure that your ventilation and air conditioning systems do not spready any bacteria, germs, spores etc.?

Then just simplify your tedious manual environment disinfection work, by having our clinically tested disinfection procedure work for you. Your premises, surfaces, meat facility equipment and the room air are being fully-automated and three-dimensionally decontaminated up to 100% by simply pressing a button.

Environmental surface disinfection meat production

Gapless meat processing facility disinfection by way of hydrogen peroxide nebulization (automated micro aerosol disinfection).

The best and sustainable disinfection results that may be achieved in critical food, meat and sausage manufacturing areas...

Impressing germ reductions & cost savings

In combination with a manual pre-cleaning, you achieve disinfection results at pharmaceutical level.

Numerous national and international meat and food companies

For well over 10 years, well-known food, sausage and meat producers around the world have relied on our hydrogen peroxide room disinfection process.

Scientific reports & microbiological evidence

Microbiological reports prove the effectiveness of our products according to all relevant EN standards and international standards.

Highest employee, protection and meat safety standard

Not only the validatable hygiene results, but also our biocompatible disinfectants guarantee highest protection in contaminated or infectious meat production areas.

The advantages for your professional meat processing environment decontamination and meat hygiene safety at a glance

  • Efficacy against the complete microbial spectrum (bacteria, fungi, viruses & spores) at <20% H2O2
  • Simple and convenient operation without complicated display
  • Free Expertise Assignment by State-Examined Disinfectors
  • Complete, scientific treatment of your meat processing areas, meat storage rooms, sausage production equipment etc.
  • Room, air and surface disinfection system works and turns off automatically
  • Easy, sporicidal validation according to KRINKO / RKI requirements
  • 99.99 - 100% biodegradable with low disinfectant consumption
  • Relief of cleaning staff, quality management, meat hygiene officers and meat processing employees
  • Good practice in meat production disinfection. Optimally suitable for any kind of surface, valuable equipment or sensitive electronics

or simply call us: +49 (0)6003 / 814-225

What renowned food hygiene experts say:

Diop distributes the DiosolGenerator nebulizer and Diosol disinfectants which have been extensively examined. For this purpose, the substance Diosol, which can be nebulized in various concentrations, was treated in accordance with DGHM guidelines and applicable European standards. Under production conditions, a virucidal and even sporicidal disinfection can be achieved."

PD Dr. med. A. Schwarzkopf, Publicly appointed sworn expert for hospital hygiene

PD Dr. Andreas Schwarzkopf

The quantification of infectious MNV (plaque assay) showed that the H2O2 treatment (cold fogging) leads to a significant inactivation of the virus on stainless steel supports."

The Research Association of the German Food Industry (FEI), www.fei-bonn.de

Forschungskreis der Ernährungsindustrie

DIOP room disinfection is a surface-friendly, passive and residue-free disinfection process. Taking into account the achievable germ reduction, this room and surface disinfection method can be described as an excellent disinfection measure in the human medical, dental and veterinary field of application."

Dr. med. Dipl.-Chem. Dip.-Ing. (FH) Ulrich Schmelz

Dr. Ulrich Schmelz

The DIOP disinfection experts are well-known in

meat processing hygiene:

Food environment customers

What do you get in our FREE hygiene pack for innovative and automated disinfection in meat processing areas?

Meat processing disinfection

Info package


The hygiene and room disinfection information package for meat processing hygiene and sanitation.

Special offer

Special offer


Offer with special new customer discount for food manufacturing, dairy products, cold cut producers, jam and pork-butcheries, meat and sausage manufacturers and many more.

Clinically proven disinfectants

your advantages


How to reduce the infection pressure of your meat producing environments to a minimum without great effort.

Rundum Hygiene Service

individual advice


If you want to raise the disinfection quality in your meat manufacturing facility to a new hygiene level, then we are pleased to advise you by phone.

For what kind of meat product manufacturer is this information package suitable? 

THIS HYGIENE PACKAGE IS perfectly SUITABLE FOR meat product manufacturers that...


  • - are willing to push their food and meat hygiene quality to a new level 
  • - perform regular or targeted final disinfection measures
    - look for cheaper, simpler alternatives to gaseous H2O2 room fumigation or safe upgrades with regard to manually-based wipe disinfections
    - want to achieve comparable or better results with less hydrogen peroxide use
    - live meat and production hygiene day by day
    - urgently need more time to focus on what they've been basically up for
    - are just waiting to sustainably optimize their hygiene and disinfection works
    - rely on clever, automated and validatable disinfection techniques

THIS HYGIENE PACKAGE IS not SUITABLE FOR meat and sausage producers THAT...


  • - have no motivation to optimize their food hygiene processes sustainably
  • - are not suffering from a lack of time, staff or hygiene budget
  • - do not plan to reduce the pressure on their personnel, reduce the daily workload and decrease their cleaning and disinfection costs
  • - do not appreciate the importance of automated, validatable disinfection procedures
    - prefer to spend their money and budget for time-consuming and highly concentrated gaseous H2O2 room decontamination solutions such as HPV or VHP
    - only apply scouring wipe disinfections, but do not perform final disinfections
    - are not interested in valuable disinfection innovations for their meat production company sanitation

Never again unnecessary meat contaminations, guaranteed!

As a longtime supplier & disinfection specialist, we offer you responsible, highly effective and natural hygiene solutions for scientific room decontamination in meat production areas. We help you protect meat, sausages, food, people and consumers from dangerous infections and meat intoxications.

or simply call us: +49 (0) 6003 / 814-225

Meat processing disinfection

Smart meat and sausage processing decontamination

If our information is interesting to you, please feel free to share it with other meat processing companies out there :)

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