Thermal method

This is a non-chemical method which involves the use of high temperatures to control insects. 

This method uses special portable heating devices that achieve a high temperature above 50°C. The high temperature and heat generated results in the humidity of the area being reduced, resulting in the dehydration and thus the elimination of insects at any stage of the biological cycle. 

During the process of thermal disinfestation of a space, it is necessary to keep the temperature at +50°C for more than 15 hours so that the heat penetrates into all crevices that are potential insect foci. 

The operation of the heating devices requires a three-phase power supply.  This method is suitable for Food Warehouses, Silos, Bakeries, Breweries, Food Factories, Residences, etc.