May 23, 2021 | News
https://www.food-safety.com/articles/5747-sanitation-verification-for-allergen-control
Steam technology for sanitizing, food safety | 2021-05-04 | Food Engineering (foodengineeringmag.com)
References cited
Reference
www.food-safety.com/magazine-archive1/februarymarch-2018/testing-and-sanitation-for-allergen-control/.
See also Food Control. Vol. 21 (2021) 107942
We recommend clean hot chemical steam
The water activity (partial pressure of H2O) for food items that contain bacterium is often high. Only very high quality superheated steam should be used for rapid bacterial elimination. Superheated steam can quickly offer 3-log to higher efficacy within seconds. See Journal of Food Control, Vol. 125, 2021.MightySteam® with SaniZap® by Bayzi Corporation | MightySteam.
Also review steam at a glance. Bayzi Steam at a Glance | MightySteam
Apr 29, 2021 | News
See article
10 Things to Clean and Disinfect in Your Home
We were alerted by a modern cleaning service to this article. As the pandemic rages (or hopefully wanes), Bayzi and many others have recognized that new new standards for hygenie will be required for providing multilevel cleaning and sanitation. Robust ommunity support for all such efforts is important.
More Information
How to Clean and Disinfect Your Home Against COVID-19 (pennmedicine.org)
Apr 26, 2021 | News
A generous donation helped Bayzi with a SaniZap 1 in a Cincinnati Shelter
shelter cleaning
Shelter cleaning of patient room
Apr 25, 2021 | News
There Is a Lot of Fungus Among Us – The New York Times (nytimes.com)
Avoid pesticides and herbicides. Use the high productivity clean steam solution.
Link to SaniZap-4-600
Super Steam cleaner
Mar 8, 2021 | News
Drying of Food and Ceramics is similar. Superheated steam has significant advantages.
Drying with superheated steam does have some definite advantages over drying
ceramics or food with hot air. The saturated steam atmosphere transfers the heat more efficiently
to the part than dry, hot air does. Superheated steam has a higher heat capacity and much
higher heat transfer quotient than does dry air making the steam a much better drying
medium. By heating the part completely before evaporation starts, the process allows the
ceramic or food to dry evenly throughout its volume at the same rate. The outer surface does not
dry and shrink first, thereby slowing the drying of the interior. The evaporation rate is
better controlled as is the drying rate, which results in a more uniform ceramic and fewer
cracks due to shrinkage.
References:
- https://pubmed.ncbi.nlm.nih.gov/25162315/
- J. Food Technology, 125(2021) 107942.
- https://mhi-inc.com/documents/DryngwithSteambyMCConnelly.pdf
