Water as a foodstuff is just as much a hygiene focus as technical process water. For example, microorganisms find ideal growth conditions in the "washing out" of airborne matter in recirculating spray humidifiers and cooling towers. Chemical disinfectants produce a number of undesirable side effects, for instance changes in the surface tension of the medium, general corrosion phenomena, foaming and odour formation.

UVC treatment of water does not cause any of these problems. It is a purely physical process that does not generate any undesirable side products or residues. At the same time, the cost efficiency of this disinfection method is impressive.