Education

University of Oregon Athletic Department is an EvaClean partner. Our infection prevention system is used across their campus athletic and fitness facilities.

"BC Dining was looking for a better solution to sanitize customer touchpoints than the bleach soaked wipes. After months of looking, we found EvaClean. We invested in five Protexus Electrostatic Sprayers and the PurTabs Sanitizer/Disinfectant for our 13 dining locations, and the catering department. Besides being safer, a key benefit of PurTabs is its multi-purpose flexibility. And because the sprayers save so much time over wiping and rinsing, we can sanitize and disinfect more often." Michael Kann, Associate Director Food and Beverage, Boston College Dining Services

The Goddard School is an early childhood education provider with more than 500 schools in 37 states. EvaClean partners with Goddard, providing them electrostatic technology, chemistries and wipes. The program is customized to ensure it's safe for their staff and children-students.

Florida State University Athletic Department is an EvaClean partner. Our infection prevention system is used across their campus athletic and fitness facilities.

"We have been using our Protexus gun for the last several months in seven of our school building. Last Week our city schools had to close there door for 4 days because of their numbers were down from the flu. Our county schools did not close down, and I think it is because we are using the Protexus gun in our school system." Jason Givens, Facilities Director, Logan County Schools - Kentucky

"BC Dining was looking for a better solution to sanitize customer touchpoints than the bleach soaked wipes. After months of looking, we found EvaClean. We invested in five Protexus Electrostatic Sprayers and the PurTabs Sanitizer/Disinfectant for our 13 dining locations, and the catering department. Besides being safer, a key benefit of PurTabs is its multi-purpose flexibility. And because the sprayers save so much time over wiping and rinsing, we can sanitize and disinfect more often." Michael Kann, Associate Director Food and Beverage, Boston College Dining Services