Sorbite Filters

Sorbite Filters Offer the Following Sustainable Benefits for any Business Utilizing a Cold Chain as Part of Their Commercial Operation:

  • Increase in shelf-life of all cold chain perishables by between 50% and 300% (both fresh, prepared and cooked, depending on type and quality when purchased)
  • Hanging meat weight loss reduced by 30% to 60% in dedicated meat chillers over 4 to 6 days!
  • Energy consumption reduced by between 10% & 20%!
  • HACCP management tool for all refrigeration units
  • Reduced food input costs = improved gross profit margins on ALL cold room designated perishables
  • In the event of a power outage, the filters will maintain chillers perishables in good order for at least 12 hours (provided the chiller door is not left open).

Sorbite Filters Accomplish the Foregoing by Constantly Absorbing and Retaining:

  • 82% of any air-borne bacteria present in a chiller
  • 79% ethylene and pectin gases
  • 95% acetic acid

And They also Simultaneously:

  • Absorb and retain excess moisture when present
  • Desorb retained moisture when conditions become too dry thereby:
  • Stabilizing RH moisture balance between 75% to 88%
  • Neutralizing vapour pressure
  • Lowering ambient and core temperatures
  • Reducing temperature recovery by times 50%
  • Eliminating/reducing rust
  • Eliminating wet floors increasing safety of personnel
  • Reducing temperature recovery times by 50%

Sorbite Filters Substantially Reduce Cold Room Odours and are ….

  • 100% natural mineral (known as Sorbite)
  • 100% recyclable
  • environmentally friendly
  • non-toxic and non-corrosive
  • a valuable HACCP management tool

How Do They Work?

Water molecules are ever present in cold rooms, and as they move through the air, any food spoilage gases (ethylene and pectin gases), acetic acid and/or air-borne bacteria which are present attach themselves to the molecules and in this manner cross contamination arises and odours permeate the internal air. Contaminated molecules are a common occurrence in the cleanest of cold rooms and there is nothing you can do about it … that is until today!

Contaminated molecules leads to food spoilage in fresh and prepared exposed meat, fish, pastry, cakes, fruit, herbs, vegetables, dairy products, chicken, berries, strawberries, etc. Even food kept in sealed containers does not escape contamination for when the lid is lifted the produce comes into direct contact with the contaminated molecules.

When SORBITE filters are installed in a cold room, the contaminated molecules move through the 100% natural mineral, known as Sorbite, and the food spoilage gases, acetic acid and air-borne bacteria are retained in the mineral. Much purified water molecules emerge and the internal air of the cold room is relatively free of contaminants (82% less air-borne bacteria, 79% less ethylene gas and 95% less acetic acid).

Simultaneously, the mineral absorbs and retains any excess moisture in the air only releasing same when conditions become too dry (normally after hours when the doors are kept shut for hours and the evaporator fans dry out the cold room) and shrinkage arises as a result of the perishables having to give up moisture.

sorbite filters2

The filters have to be exchanged every 4 weeks, by Polar Africa personnel, to have the food spoilage gases, acetic acid and air-borne bacteria removed from the Sorbite

Any HACCP & ISO Benefits?

SORBITE FILTERS play a vital role in any HACCP (hazardous and critical control points) program in that the following critical control points which have been identified in general walk-in cold rooms can be remedied by fitting SORBITE FILTERS as a corrective action.

See example of a HACCP poster placed on a cold room door where SORBITE FILTERS have been installed.

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