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Automated H2O2 room disinfection solutions

Food production hygiene

H2O2 room, air and surface disinfection for a better food production hygiene

Food production hygiene

H2O2 food production hygiene

Food production hygiene and decontamination solutions for environment disinfection

Food production is all about hygienic manufacturing of products of the highest quality and delivering it to demanding customers.

The three-dimensional disinfection treatment with DioProtection supports your production hygiene on the way to an absolutely germ-free or virtually germ-free production environment. The special disinfectants of Diosol to be used are on the one hand evaluated by hygiene experts to be highly effective and on the other hand biodegradable. The focus of the bio-decontamination with DioProtection is the final disinfection to minimize contamination of various microorganisms (bacteria, fungi, viruses and even spores).

Professional production disinfection by nebulization

Production-oriented target groups of modern disinfecting nebulization or aerosol disinfection (aHP – aerosolized hydrogen peroxide) are diverse areas such as food production hygiene, the feed industry, cosmetic companies, nutritional supplements production and pharmaceutical as well as small and medium enterprises with strict and critical hygienic issues.

Thanks to the DIOP disinfection concept, it is now possible to eliminate existing weaknesses in the hygiene regime of production companies. Thus, hygiene risks such as contamination caused by material changes, disturbances in the production process or in the worst case, undesired microorganisms in the final product can be mimized.

Find out more about the DIOP disinfection products: Professional disinfection solutions to ensure the highest production hygiene. DIOP offers professional hygiene and disinfection measures for any kind of production area.

Advantages of hydrogen peroxide room decontamination in food production and food processing areas

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 food production hygiene according to German guidelines and European norms

The advantages of the DioProtection rooom, air and surface disinfection system in food processing companies based upon Diosol hydrogen peroxide

The features of our DiosolGenerator decontamination systems such as mobility and ergonomic design, allow a user-friendly disinfection in food production hygiene.

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 clean 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 product hygiene chains Disinfection of production areas, weighing rooms, goods receiving departments and many more parts of the food supply chain
Science / Norms Food production hygiene in accordance with relevant disinfection 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 disinfection of food production environments and nutritional product safety

DIOP’s DiosolGenerator room disinfection systems have been used in worldwide food production for more than 10 years now and have become a valuable factor of food hygiene and disinfection of food processing areas.

Food production disinfection