Independent trials verify that Mechline’s HyGenikx system is a kitchen Covid killer


Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system is effective at removing airborne coronaviruses, including SARS-CoV-2 which causes Covid-19.

The results of the trials proved that HyGenikx – which is made by UK manufacturer Mechline Developments – removed up to 99.99% of an airborne Covid-19 surrogate in under three hours.

Nick Falco, product and technical director at Mechline, explained how the trials at Campden BRI worked: “Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 – a recognised SARS-CoV-2 Surrogate (the coronavirus that causes Covid-19).

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“Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were then taken every 20 minutes for a period of three hours, to determine levels of Phi6.”

Indoor air quality is a primary driver when it comes to the transmission of coronavirus between people and this is more of a challenge in the winter months when it isn’t as easy to keep doors and windows open.

HyGenikx has plug and play models to suit every business from restaurants to bars, hotels, care homes and offices, with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas.

The systems consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention.

Chef Cyrus Todiwala, OBE DL, who uses HyGenikx units at his Cafe Spice Namaste restaurant, said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.”

He added: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.”

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Andrew Seymour

The author Andrew Seymour

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