Disinfection Unit

Why disinfection is a separate stage

Washing and rinsing remove visible soil, fat and detergent residue. Disinfection is a separate stage whose job is to reduce the microorganisms left on the surfaces before the crate or utensil comes back into contact with food. In food safety and HACCP systems, the cleanliness of transport packaging and equipment is part of hygiene control, and an automatic disinfection stage makes it repeatable.

A disinfection unit as part of the washing line

The unit is installed as an extension of the washing line or as a separate stage, and it is sized to the line capacity. Its compact construction fits alongside an existing washing process and complements the prewash, wash and rinse stages.

In delivered lines disinfection has been part of, for example, a crate and pallet washing line for the cheese industry and a footwear washing line, where the insides of the footwear are disinfected in a dedicated 7.5-minute stage.

Dosing and controls

The unit applies disinfectant evenly across the whole treated surface. Disinfectant and water use are precisely controlled, so the whole surface is treated without unnecessary consumption. The controls run on Siemens TIA Portal S7 logic, and the operating voltage is 400 V.

Construction

The frame is stainless steel and the construction meets food industry requirements. The unit is intended for washing lines in the bakery, beverage, fish, meat and food industries.