Flourdust allergy, a yesterday problem, an answer today and a solution for the future.
For a long time it was a prohibit subject and often it was denied, but flourdust allergy is an allergy which appears more than we would think. It is a process which evolves out flour and active dust. Fine flourdust that whirl down in the bakery causes, according to the national health service, upon 25% of the employees, who work at bakery or flour processing industry, over-sensitiveness. Acknowledgement does not solve the problem.
Through the use of tub- and workplace atomizing, it is possible to hold this problem also in the long term in the grip. Often vacuum cleaning is used but you want to reduce the flourdust to whirl down. To make use of atomizing, the flour dust combines with humidity. It achieved that the dust falls down on the ground and may cause no more irritation.
This technology impresses with its simplicity and ensures a perfect atomizing that traps the dust with the help of compressed air and water. This unique patented system allows to adjust the size of the drip per situation. Each situation is different and therefore it is essential to adjust the size of the drip to each workplace individually. The optimal positioning of the nozzle can make a atomizing curtain to make it controllable.
Jasca offers you the solution for this problem.