How can JIMCO help in the fish industry

The fish sector often encounters issues related to air quality due to the presence of contaminants such as ammonia, hydrogen sulfide, and other harmful gases released by fish waste and decomposing organic matter. These pollutants can not only pose a threat to the health and well-being, but also lead to unpleasant odors and potential negative impacts on the working environment for employees and for the neighbors.

JIMCO’s approach to enhancing air quality in the fish sector involves the utilization of advanced air purification systems. These systems employ cutting-edge technology, including ozone generated by oxygen and UV-C light sterilization, to effectively eliminate airborne contaminants and neutralize odors. Ozone, which is a powerful oxidizing agent, is used by JIMCO to break down and destroy harmful gases and bacteria in the air. The UV-C light sterilization process further enhances the air purification process by killing microorganisms, viruses, and pathogens that may be present.

By implementing JIMCO’s air purification solutions, the fishmeal industry can significantly improve the quality of the air within their operations. This, in turn, contributes to creating a healthier and safer environment. Moreover, it helps mitigate unpleasant odors, improving the overall experience for employees and visitors.

JIMCO A/S continues to innovate and refine their air purification technologies to meet the specific needs of the fish sector. Their commitment to providing effective and sustainable solutions makes them a trusted partner in enhancing air quality and promoting a more environmentally friendly approach in the fish industry.

JIMCO’s surface disinfection technology is a game-changer for fish factory production facilities. By utilizing advanced ozone-based disinfection, JIMCO effectively eliminates bacteria, viruses, and unpleasant odors. This results in a clean and hygienic work environment that meets the highest quality standards. JIMCO’s technology enhances productivity, extends the shelf life of fish products, and ensures a healthier workplace for staff. This technology does not use any chemicals, water or manpower.