Dry Steam Cleaning and Disinfection Systems

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Chemical Free Disinfection #

What is Disinfection? It may be defined as: Cleaning an article of some or all of the pathogenic organisms which may cause infection. So the next question is how to get rid of infection causing pathogens. There are lots of methods – but when it comes to eliminating the causes of infections, and reducing infection risks, wouldn’t you want to do the best, most thorough job possible? Of course you would. Let’s review some methods available and decide which one to use.

Chemical disinfection involves the application of a solution to the surface to be disinfected. Alcohol based, oxides, phenolics, quaternary compounds and bleach are the usual suspects. In all of these cases, the disinfectant can only be applied to a clean surface, and should be rinsed afterwards with water. Did you know that disinfecting with chemicals is a three step process?
What you need to remember is that you must diligently read labels to ensure that you are using the right product for the task at hand. You also want to read the precautions – are they non-allergen or sensitive chemicals, are they non-hormone disrupting, have they been linked to any mutations in wildlife as a result of production or run off?? This sounds serious – not to mention the first reason you would have read the label – to ensure that you would use the product before it expires and make sure you are storing it correctly and that you have the current MSDS on hand… wow, this is turning into a bit of a headache.

So now we’re matching our product with our protocol. We have identified the task at hand, read labels, geared up appropriately (masks, gowns, gloves, goggles) and are ready to go. Should be a simple spray and wipe now, right? Sorry. In most cases there is a prescribed dwell time, during which the surface may need to remain wet. These dwell times usually range between five and ten minutes. They usually form the basis of the effectiveness of the chemical as a disinfectant. There is also some concern about the harm done to the surface. Leaving a chemical on some surfaces for that length of time, can cause material to weaken or break down to the point of destruction.

The other important thing to consider with chemical applications on surfaces is that should the bacteria survive the chemical attack, they give rise to the next generation. Because bacteria have a rapid multiplication rate they are able to quickly develop a resistance to chemicals. And in many cases, the chemicals are often simply unable to successfully kill their target. Hard spore walls and biofilms are designed to protect microorganisms – and they work! So what are the other choices.
Heat is proven as an effective way to destroy – well everything. That doesn’t sound good either, does it? Let’s explain. There is no living, organic subject that isn’t sensitive to heat at some point. We kill bacteria in the food we eat by cooking it. We use autoclaves in hospitals to sterilize surgical instruments. Even in the good old days we would boil medical utensils and other things that we wanted to be sure were clean. We advise people to boil their water in certain areas to be sure it is safe to drink. Dishwasher run on hot water – it seems like a great way to clean and disinfect. So what do I need – to heat my chemicals before I apply them?
NO. Chemicals are not formulated to be boiled. The results include creating toxic fumes, sticky sludges or ineffective chemicals in altered states. Let’s be clear – what you are about to read will raise questions with the little voice of disbelief in your head. But I am about to share with you scientific, lab proven information about a technique that is being used by thousands of people in North America and countless others in Europe.

You can kill with a log 7 reduction (thousands of times better than any chemical):

  • C.difficile SPORES
  • MRSA
  • VRE
  • E. coli
  • Listeria
  • Salmonella
  • Norwalk Virus
  • Bird Flu, and more

BY USING TAP WATER and turning it into STEAM.

Using a steam vapour cleaning system equipped with PIDAC recognized disinfection technology, you can destroy cell walls, biofilms and membranes that protect viruses. This then allows the high heat of the steam into the microorganism and kills it. All you need is five second contact (to allow heat transfer) with the surface you need to disinfect and you have eliminated all organic matter on the surface – EVEN the germs you didn’t know were there.

So, using tap water and a steam vapour system instead of chemicals you can:

  • kill more microorganisms
  • forget about reading labels
  • avoid exposing yourself to harmful chemicals
  • reduce your need for personal protective equipment
  • save TONS of money on buying a different chemical for every new bug that comes along
  • AND start enjoying reduced efforts and improved results.

Now you might be wondering – if this technology can really do all of this why aren’t more people using it? And, why haven’t I heard of it before? Steam Cleaning Equipment has been popular in Europe for a long time – that’s where we found it in 1997. We brought the SteamKing 1500 to Canada and have been supplying equipment to Hospitality, Long Term Care and other industries since that time. You might be surprised to know that over 700 Tim Hortons locations in Canada and the US use this equipment to clean their ovens and other equipment on a daily basis. Decades of peer review and field service have proved the efficacy of steam.

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