Innovative UVC technology in bakery

Proofing

Problem: Warm and humid environmental conditions, as well as nutrient rich dough, promote mold growth on fermentation hangers and equipment. The spores spread through the product and the air into other production areas.

Consequence: Contamination of dough pieces with heat-resistant mold toxins, frequent changing of fermentation hangers, time- and labor-intensive cleaning of equipment and rooms, audit findings

E-series surface disinfection

Solution: Continuous UVC disinfection of fermentation hangers prevents the formation of mold stains and the growth of mold inside proofers during operation.

• prevents mold growth
• reduces equipment downtime
• reduced maintenance intervals
• outstanding energy efficiency

Processing / slicing

Problem: Contamination of conveyor belts and slicing equipment increases between cleaning intervals. Product residues in inaccessible areas pro-mote mold growth and biofilm build-up.

Consequence: Contamination of baked products, accelerated product spoilage, time-consuming cleanings, high costs for product recall and disposal, reputation damage

E-series surface disinfection

solution: Constant UVC disinfection of belts and slicers prevents cross-contamination. Cleaning and disinfection cycles are extended.

• disinfection during operation
• reduces cross-contamination
• increases product safety
• lowers operating costs
  
  

Cleaning zones

Problem: Contaminated containers are washed with hot water at high temperature, leading to humidity and condensation in washrooms. Aerosols containing product residue are spread into the air.

Consequence: Reintroduction of microorganisms into the air, mold growth in joints and on surfaces, cross-contamination of cleaned containers

EXB air / surface disinfection

Solution: Invisible airborne microorganisms including fungal spores, yeasts and pathogens are effectively rendered harmless.

• prevents mold build-up
• reduces microbial contamination
• eliminates airborne germs
• ensures employee health