Automated Cheese Brine treatment, Kills Bacteria Yeast/Mold!
Food Safety - Sustainability - Service
The Bioionix CXS fully automated system generates SuperOxidants™ which destroy foodborne pathogens such as listeria and salmonella in the cheese brine 24/7/365 days per year. Monitoring and treatment of the brine is continuous to provide high quality cheese day after day, with lot to lot consistency.
- 5+ log reduction of pathogens.
- Eliminates or greatly reduces biofilm build up on equipment.
- Destroys spoilage organisms and wild yeast/mold on surface of cheese.
- No expensive chemicals to purchase.
- Disinfection and extension of brine life.
- Increased product shelf life.
- Longer production runs saving time and money.
- Decreased water usage and brine dumping.
- Flexible, scalable design modifies to any brine system and environment.
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Available Timeslot
Scheduled Appointment
Personal Appointments
Appointment Request
Blocked Timeslot
Restricted Timeslot
Exhibit questions please contact: Wisconsin Cheese Makers Association Events Manager Caitlin Peirick by email.