Call us: 49-6003 / 93 45 98 - 0 | E-mail:

Automated H2O2 room disinfection solutions

Commercial kitchen hygiene

Commercial kitchen hygiene: H2O2 kitchen disinfection solutions

Commercial kitchen hygiene

Commercial kitchen disinfection

Complete kitchen disinfection with aerosolized Hydrogen Peroxide (aHP) room decontamination

You are looking for a complete and inexpensive solution for the hygienic preparation of  your kitchen?

Then we recommend DioProtection our effective disinfection methood. With this dust-binding disinfection mechanism based on hydrogen peroxide and silver ions both bacteria and non-enveloped viruses as well as mold spores in the air and on surfaces are reliably killed or inactivated.

Surface hygiene and disinfection of kitchens and large kitchens by DIOP. We will bring you one step closer to the green hygiene light.

Interested? We are happy to advise you!


Commercial kitchen hygiene against air, surface and environment contamination

A hygienically and microbiologically clean kitchen prevents the spread of germs and contributes to disease protection of your employees. According to BfR (German Federal Institute for Risk Assessment), food-borne illnesses (“food poisoning”) can be prevented by personal hygiene, clean accessories, flawless kitchen facilities, as well as hygienic processing of  food. The food sector should use disinfectants on a non-alcoholic basis for equipment and work surfaces.

For daily wipe disinfection of your kitchen we recommend the new generation of disinfecting wipes. For final disinfection purposes of industrial kitchens we recommend a fully-automated working room, air and surface disinfection such as the DiosolGenerator.


Advantages of hydrogen peroxide room disinfection for complicated commercial kitchen disinfection measures

Natural surface disinfectant

99,99% – 100% biodegradable

Free from alcohol

All Diosol disinfectants do not contain alcohol, aldehydes, chlorine, phenols and quats

Clinically proven disinfectants

Clinically tested with Diosol disinfectants in numerous studies


Validatable disinfection method for commercial kitchen hygiene according to German guidelines, European norms and International standards

The advantages of the flexible DioProtection room, air and surface disinfection system in commercial kitchen hygiene, kitchen cleaning and complete kitchen disinfection

The features of our DiosolGenerator decontamination systems such as mobility and ergonomic design, allow a user-friendly disinfection in any kind of industrial kitchen.

Efficiency Broad range of efficacy: Bacteria, molds, viruses and spores
Eco-friendly Safe technology based on hydrogen peroxide (oxygen absorber)
User-friendly Mobile, lightweight and easy-to-use device
Required manpower Works automatically with minimum manpower
Disinfectant consumption only 4 ml Diosol / m3
Documentation possibilities Yes, electronically (data logger, ppm, temperature, relative humidity etc.) as well as paper documentation
Room volume 0 – 850 m3, any kind of room volume can be reliably disinfected
Validation with bacteria (Enterococcus faecium, Staphylococcus aureus) and / or spores (Geobacillus stearothermophilus), see disinfection validation possibilities with bioindicators
Application possibilities in commercial kitchens Canteen kitchens, catering equipment, commercial large-scale catering, kitchen and serving appliances, technology for large-scale catering facilities, foodservice equipment etc.
Science / Norms Commercial kitchen hygiene in accordance with relevant norms

  • EN 1040 3/2006
  • EN 1276 1/2010
  • EN 1650 8/2013
  • EN 14347 8/2005
  • EN 13 704 5/2002
  • EN 14348 9/2005
  • EN 14476 12/2015
  • NF T 72-281 11/2014
  • EN 1656 11/2010
  • EN 1657 3/2006
  • EN 14 204 2/2013

The most complete industrial kitchen disinfection system for complete kitchen decontamination

DIOP’s DiosolGenerator room disinfection systems have been used in industrial kitchen hygiene for more than 10 years now and have become a valuable factor of kitchen hygiene management including cleaning and disinfection processes.

Industrial kitchen hygiene