High technology for the highest standards
Hygiene with a capital ‘H’ – Sectors such as healthcare, food
preparation, catering, and high-traffic areas that are open to the
public, are subject to stringent requirements when it comes to the
cleanliness of sanitary facilities and washing areas.
offer not only maximum
protection against the spread of germs, but are also extremely
economical because they deliver the exact amount of water that is
needed. GROHE design quality ensures that the long service life and
functionality of its products is not affected by heavy use.
- Touch-free: touchless operation, optimum hygiene
- GROHE EcoJoy™: supplies water only when needed, economical and
- GROHE StarLight®: highly resistant finishes
- Hygiene flushing with adjustable flush duration
- Long-life battery: long life thanks to unique low-energy
electronics (seven years/150 cycles per day)
- Vandalism-protected devices
- Extensive range for a wide variety
Hygiene Regulations and Requirements
Touchless control is the ideal solution for situations where wash
basin faucets must not be operated by hand. Some of the main
applications are described below.
MOTORWAY SERVICE AREAS
Service areas operated by Autobahn Tank & Rast GmbH & Co.
KG GROHE Europlus E touchless wash basin faucets
are installed in their sanitary facilities.
Requirements of Autobahn Tank & Rast GmbH & Co. KG
Companies involved in the production and marketing of raw milk,
heat-treated milk and milk-based products, such as dairy collection
centres and processing plants for dairy products.
Milk processing rooms must have an adequate number of facilities
with hot and cold running water, or water pre-mixed to a suitable
temperature for cleaning and disinfecting hands. In work rooms and
toilets, taps* must not be operated by hand.
Council Directive 94/71/EEC of December 13th 1994 amending
MEAT- PROCESSING COMPANIES
Companies in which health problems affecting intra-community trade
in meat products may arise (EEC Directive), such as abattoirs,
cutting and processing companies, meat departments with fresh meat,
butchers shops, meat-processing industry.
Companies must have an adequate number of facilities with hot and
cold running water, or water pre-mixed to a suitable temperature
for cleaning and disinfecting hands. In work rooms and toilets,
taps* must not be operated by hand.
All companies subject to the hygiene requirements governing trade
in meat products (meat hygiene regulations). Cleaning facilities
must be installed as close as possible to the workplace and in
sufficient numbers, with taps* that must not be operated by hand.
Toilets must be provided with facilities for washing hands, with
valves that must not be operated by hand.
• Council Directive 92/5/EEC of February 10th 1992 amending and
updating Directive 77/99/EEC and amending Directive
• Regulation governing meat hygiene dated June 29th 2001 (as
In business operations and parts thereof in which people are to be
examined, treated or nursed as inpatients, medically examined or
treated as outpatients, in which body tissue, fluids and secretions
of people or animals are analysed or in which work is carried out
on pathogenic germs. Also wherever infectious or potentially
infectious objects and substances are
disinfected or where animals undergo veterinary examination or
treatment, such as hospitals, medical laboratories, doctors’
surgeries, therapeutic surgeries, dissecting rooms, specialist
surgeries, emergency rescue ambulance vehicles, and operating
In working areas with increased risk of infection, faucets that can
be operated without hand contact must be installed at the wash
basins for use by the personnel.
• BVG C8 Health Service
(formerly VBG 103 -accident prevention regulation-)
dated October 1st, 1982 – updated version –
GROHE electronic faucets with infrared control