Protection from contamination

COGIL S.r.l. has long and extensive experience in the construction of laminar air flow hoods. These hoods are placed over the line to protect products from the bacteriological contamination caused by both the air at the work place and personnel involved in the process.
The ideal point of application of this system is at the end of the baking or pasteurising stage, as it protects the product all the way through to the end of the packaging process.

This way, products are given increased stability and longer life while fermentation due to contamination is slowed down; as a matter of fact, when products are not protected from contamination, fermentation occurs much more rapidly. The key feature of these hoods is that they provide protection within a confined area through a fully sterile air flow, that is free from contaminants, i.e. mould or germs.
When properly directed towards the packaging area, the sterile air flow also makes a valid substitute for existing protection methods based on inert gas injections into the packaging as a way to increase product stability.