Food industry | Stommpy®

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Our technologies enable STOMMPY products to excel in the food industry. Extreme temperatures, the need for pressure washing, and food contact are all inherent characteristics of our products. In addition, compliance with the new UNI11886 standard is an additional guarantee for all companies and especially those certified ISO45001 and ISO 14001 (ENVIRONMENTAL MANAGEMENT SYSTEM).

Trust STOMMPY to protect your company and your workers.

Why choose Stommpy:

Compliance with sanitary standards:
- no damage to the floor
- The structure of Tecklene ® (formed by long, regular and homogeneous molecular chains) does not crack or shatter during impacts, so no splinters or fragments are dispersed into the environment
Use temperature of Tecklene ®: -40°C ÷ +50°C products suitable for cold storage
Suitable for food contact (Conforms to Reg. 852/2004/EC : European regulation describing the general requirements applicable to work environments within which food products are prepared, processed and transformed)

Technologies

PROTECTION STATUS:

Operating temperature

Tecklene® (-30°C to +50°C)

The temperature range of use places no limits on its use in any commodity sector, and the application of Tecklene® is therefore suitable for activities where it is essential to maintain cold and subzero temperatures, as well as "desert" temperatures, while maintaining perfect stability of the molecular structure.

Toxicity

Tecklene®

The molecular basis of ethylene, tested and recognized as physiologically harmless, leads Tecklene® to be certified non-toxic, and suitable for safe application in all fields, including food and health care.

Water and dust particle resistance IP59

IP59

IP59 certification provides protection against infiltration of liquids and dust particles under high-pressure cleaning and steam.

Food contact

Tecklene®

The nontoxicity and chemical-physical structure of Tecklene® prevents cracking and breaking during the most violent impacts and consequently the dispersion of splinters and small fragments into the environment, in line with occupational safety and sanitation regulations in food environments.