Just a few seconds of the intensive light are sufficient to render harmless rot-inducing germs such as bacteria, yeasts or fungi on sealing foils and yoghurt cups.
To efficiently inactivate even the more UVC-resistant mould fungi, it is advisable to use UVC radiation following the action of low-percentage hydrogen peroxide (1% to 3%).
This combination uses two mechanisms: the UVC radiation inactivates microorganisms which are less sensitive to hydrogen peroxide, e.g. bacillus subtilis spores, and hydrogen peroxide destroys microorganisms that require a high UVC dose, e.g. aspergillus niger spores.
This achieves an efficient and broad germicidal effect and a reduction of the germ load by up to 99.99% to provide the required germ reduction rate of log stage 4, "Ultra-clean".
This means a longer shelf-life of the products and less returns of perished food.
Your advantages using UVC disinfection
- Dry and cold disinfection
- No chemicals
- Just low heating of the packaging material
- UVC sterilisation in line with the filling machine cycles
- Easy shielding of the UVC radiation e.g. by means of Makrolon® panes
- Safe method due to breakage detector
- Easy retrofitting due to compact versions
- Long service life
- UVC light ensures more hygiene during the cold filling of paste-like and liquid foods
UV sterilises your packaging materials and surfaces in the food industry
- Packagings for bio-products
- Packaging materials for paste-like and liquid fresh products in the cold chain (yoghurt, curd, milk)
- Sealing and packaging films
- Cans and bags for milk powder
- Stick pack films for cold filling of mustard, ketchup, mayonnaise etc.
- Gable top packagings for fresh milk and yoghurt
- Sealing caps for jars and bottles
- Assembly belts for transporting meat, fish, fruits and vegetables
- Surfaces of food such as fruits, vegetables, hard cheeses
UVC/H2O2 disinfection of gable top packagings for fresh milk
UVC disinfection of cups