True dry steam is in the form of vapor, which travels much faster than liquid water and can reach deep into harborage sites and the wood pores of barrels for the most thorough sanitation, killing Brett, Zygo and tartrates as well as countless other micro-organisms. The Optima Steamer is ideal for the wine industry, making cleaning operations throughout the facility simple and most effective.

 

Eco-friendly Maintenance

Steam generation takes less time than heating a volume of water because it uses a fraction of the amount. As a result, steam can clean areas much faster than water. Steam at a constant high temperature is proven to eliminate yeast and bacteria from various surfaces using little amount of water and no chemicals. Using steam is also a great way to clean any nooks and crannies around winery and tasting room facilities.

Top-to-bottom Solutions

The Optima Steamer is ready for all-day use in minutes, which means saving on time and energy costs. Heat from consistent dry steam can kill almost anything on contact. Steam at the molecular size of H2O can even penetrate deeper than hot water or chemicals into wooden barrels, which results in much better efficacy on spoilage yeast genera such as Brettanomyces and Zygosaccharomyces as well as food-related bacteria such as E-coli, Listeria and Salmonella. Vapor-steam can easily access and sanitize kegs and the variety of other machinery around your facility. Also, the Optima Steamer can effectively clean up to 30 bottles at once!

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