Hygiene is a top priority in food production. Particularly in meat processing, where sensitive raw materials are processed, compliance with hygiene standards is a complex task. Microorganisms such as bacteria, mould spores and viruses pose a constant challenge that requires innovative solutions. One technology that has become established in recent years is UVC disinfection from sterilAir. It uses high-energy ultraviolet radiation to effectively inactivate microorganisms in water, in the air or on surfaces. The method is chemical- free and environmentally friendly and can also be flexibly integrated into existing production processes.
UVC disinfection of evaporator fins
One of Switzerland’s leading meat producers uses sterilAir UVC technology to keep the evaporator fins in air conditioning units clean and germ-free. Fins are a potential breeding ground for microorganisms. Without regular cleaning, biofilms could form there, significantly impairing the air quality. Before the UVC solution was introduced, frequent manual cleaning was required, which was timeconsuming and expensive.
The UVC modules, which are installed directly in the evaporators, prevent the formation of biofilms in the long term. This keeps the air clean and significantly extends cleaning intervals. The manufacturer opted for modules from the sterilAir E series, which enable particularly effective and safe disinfection thanks to their design. The high radiation output ensures that even stubborn microorganisms are reliably eliminated. Thanks to these measures, efficiency of the production processes could be increased and hygiene standards guaranteed.
Mould-free curing rooms thanks to UVC ceiling units
A traditional family business attaches particular importance to the mouldfree production of raw cured products. However, mould growth in the maturing rooms was a persistent challenge, especially during humid summer months.
Previous solutions, such as the use of filter boxes, were ineffective and expensive to maintain. The turnaround came with the use of eight UVC ceiling units from the sterilAir D series. These were positioned in such a way that they ensure continuous disinfection of the room air without disturbing the sensitive climate in the ripening rooms. The inactivation of mould spores not only improves product quality, but also reduces energy consumption. The units also prevent the formation of biofilms on the fins of the air conditioning units, which increases the efficiency of the entire ventilation system.
Hygienic conveyor belts with UVC technology
A renowned supplier of meat and sausage products from Germany was faced with increasing hygiene requirements in its operations. In particular, the cutting and conveyor belts, which are in direct contact with the products, required effective and constant cleaning in order to keep the germ load low.
With the introduction of the sterilAir T2018 belt disinfection system, a solution was found that disinfects the conveyor belt surfaces without chemicals during the ongoing production process. The UVC radiation inactivates germs, including pathogenic microorganisms, by up to 99.999 % without leaving any residue or contact. Using the belt disinfection system not only reduces the germ load, but also improves the shelf life of the products.
Conclusion
The successful realisation of these projects illustrates how important it is to rely on innovative technologies in order to meet the increasing requirements for hygiene and food safety. With its physical approach, UVC disinfection offers a sustainable solution that supports both environmental protection and the efficiency and cost-effectiveness of production processes. In view of ever stricter hygiene regulations and the growing challenges in the food industry, UVC technology will continue to play a key role in ensuring quality in the future.
