{"id":1450,"date":"2020-04-06T14:22:47","date_gmt":"2020-04-06T13:22:47","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1450"},"modified":"2020-04-06T15:20:04","modified_gmt":"2020-04-06T14:20:04","slug":"aurratech-desinfection-de-locaux-et-vehicules-pour-lutter-contre-lepidemie","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=1450","title":{"rendered":"Aurratech : d\u00e9sinfection de locaux et v\u00e9hicules pour lutter contre l\u2019\u00e9pid\u00e9mie"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/1.jpg\" alt=\"\" class=\"wp-image-1432\" width=\"587\" height=\"331\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/1.jpg 560w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/1-300x169.jpg 300w\" sizes=\"auto, (max-width: 587px) 100vw, 587px\" \/><\/figure>\n\n\n\n<p>Aurratech, partenaire de JBT et sp\u00e9cialiste de la d\u00e9sinfection de l\u2019air et des surfaces, soutient la lutte contre le Covid-19 en proposant sa m\u00e9thode&nbsp;\u00ab\u202fFog In Place\u00ae\u202f\u00bb&nbsp;en dehors de sa client\u00e8le classique, compos\u00e9e d\u2019agro-industriels. Ainsi, en Espagne et au Br\u00e9sil, 20 machines combattent d\u00e9j\u00e0&nbsp;l\u2019\u00e9pid\u00e9mie 24 heures\/24 et 7 jours\/7.&nbsp;<\/p>\n\n\n\n<p>Tout a commenc\u00e9&nbsp;lorsque&nbsp;Aurratech&nbsp;a&nbsp;\u00e9t\u00e9&nbsp;invit\u00e9 \u00e0&nbsp;venir d\u00e9sinfecter l\u2019h\u00f4tel H10 Costa&nbsp;Adeje&nbsp;Palace&nbsp;\u00e0&nbsp;Tenerife, premier site infect\u00e9&nbsp;aux&nbsp;\u00celes Canaries. Aujourd\u2019hui, Fog In Place est utilis\u00e9&nbsp;pour d\u00e9sinfecter des bureaux, des banques, des locaux gouvernementaux, des sites industriels de production continuant leurs op\u00e9rations, des salles d\u2019attente d\u2019h\u00f4pitaux et m\u00eame des taxis et des ambulances.&nbsp;<\/p>\n\n\n\n<p>Caio&nbsp;Agmont, Fondateur et Directeur g\u00e9n\u00e9ral d\u2019Aurratech, d\u00e9clare :&nbsp;\u00ab\u202fle process est le m\u00eame, que vous le fassiez fonctionner sur une ligne de production ou dans des bureaux. Fog In Place a l\u2019avantage de pouvoir utiliser tout type de produit chimique. L\u2019objectif de ce proc\u00e9d\u00e9&nbsp;est de d\u00e9sinfecter un maximum de surfaces. Lorsque vous nettoyez un bureau d\u2019une fa\u00e7on conventionnelle, g\u00e9n\u00e9ralement vous ne couvrez que 30&nbsp;\u00e0&nbsp;40% du total des surfaces. Fog In Place en atteint 100%.\u202f\u00bb&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aurratech, partenaire de JBT et sp\u00e9cialiste de la d\u00e9sinfection de l\u2019air et des surfaces, soutient la lutte contre le Covid-19 en proposant sa m\u00e9thode&nbsp;\u00ab\u202fFog In Place\u00ae\u202f\u00bb&nbsp;en dehors de sa client\u00e8le classique, compos\u00e9e d\u2019agro-industriels. Ainsi, en Espagne et au Br\u00e9sil, 20 machines combattent d\u00e9j\u00e0&nbsp;l\u2019\u00e9pid\u00e9mie 24 heures\/24 et 7 jours\/7.&nbsp; Tout a commenc\u00e9&nbsp;lorsque&nbsp;Aurratech&nbsp;a&nbsp;\u00e9t\u00e9&nbsp;invit\u00e9 \u00e0&nbsp;venir d\u00e9sinfecter l\u2019h\u00f4tel H10 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-1450","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1450"}],"version-history":[{"count":3,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1450\/revisions"}],"predecessor-version":[{"id":1454,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1450\/revisions\/1454"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1432"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}