Deprecated: version_compare(): Passing null to parameter #2 ($version2) of type string is deprecated in /www/electrobiocide_882/public/wp-content/plugins/elementor/core/experiments/manager.php on line 166

Deprecated: strpos(): Passing null to parameter #1 ($haystack) of type string is deprecated in /www/electrobiocide_882/public/wp-content/plugins/elementor-pro/modules/loop-builder/module.php on line 204
Energis Carcass Spray – Energis Solutions

Voltai™

Microbial reduction on raw red meat & carcass processing surface

Voltai™ Microbial Reduction

2X Higher Kill on E. Coli than Lactic Acid

Voltai™ is a unique, patent-pending, in-facility food safety technology that generates a highly effective fluid for use as a microbial reduction carcass spray. The spray, reduces pathogens including E.coli, salmonella, campylobacter, and listeria. The solution is generated through a ground-breaking technology that produces an energized, clean, chlorine dioxide at a lower ppm level, yet higher pathogen kill efficacy.

Additionally, our carcass spray doesn’t leave residues, is organic certified and pending USDA approval.

Kills the industries most challenging pathogen strains

LISTERIA

CAMPYLOBACTER

STEC (SHIGATOXIN ECOLI)

SALMONELLA

Kills the industries most challenging pathogen strains

LISTERIA

CAMPYLOBACTER

STEC (SHIGATOXIN ECOLI)

SALMONELLA

Kills the industries most challenging pathogen strains

LISTERIA

CAMPYLOBACTER

STEC (SHIGATOXIN ECOLI)

SALMONELLA

Water Conservation

No harmful chemical residuals left behind.

Unlike other treatment solutions Voltai™ performs better with cool water, helping to reduce the energy costs associated with hot water.

Our unique patent-pending solution dissipates to water quickly leaving no residual chemicals allowing for less toxic waste water.

Full USDA Approval for Volati™ is anticipated 3rd Quarter of 2024.

“A validated study showed Guardian, a pathogen reduction technology from Energis Solutions, Denver, performed at a 225% higher kill rate than acid-based solutions during the wheat tempering process. The Guardian technology did not leave chemical residuals or alter the functionality of wheat and flour (www.bakingbusiness.com).”