UVC Disinfection and Cleanability Innovations in Production Equipment

By Rafal Rusiniak, National Business Development and Sales Manager

First-class hygiene conditions are a must in food production and are becoming increasingly important. The emergence of the new coronavirus has taken the subject of hygiene to a new level. This is because the SARS-CoV-2 virus that triggers COVID-19 can survive as an aerosol for several hours in the air (e.g., after having been coughed out).

Ultraviolet C (UVC) is a type of ultraviolet light with short wavelengths (200nm -254nm) that kills living organisms by damaging their DNA and disrupting their ability to multiply and cause disease. The purple glow from UVC lights is common to see in many hospital settings to sanitize surfaces, surgical equipment, and operating rooms. UVC disinfection is also found in many homes as part of water sanitation systems. An increasing number of food production facilities are looking to UVC technology to help sanitize their facilities.

Modern food production equipment uses electronics and electrical control panels to control motors, screens, and computers. These components often generate heat and must be cooled with an internal fan that circulates ambient air through the cabinet. The internal areas of machines are dark and warm, and contain damp sections that could offer ideal areas for microorganism growth. The cooling fan air movement provides an opportunity to introduce UVC disinfection to sanitize the air going through the equipment. The VF 800 series of vacuum fillers from Handtmann has a patented UVC disinfection unit that can sanitize the air moving through the unit, as well as the air in the production room. The system can circulate and sanitize the complete air volume in a 1200 sq. ft room once every hour.

Meat plant equipment has always required thorough disassembly and cleaning after every use. With the discovery of allergens and sensitivities, equipment now requires interim cleaning between batches and recipes. Production supervisors are constantly looking to optimize runs so that interim cleaning and changeover frequency is minimized throughout the day. One key component to effective production planning is an organized and efficient cleaning procedure.

The need for decreased cleaning time and effort has led to many advancements in cleanability of equipment. Sloped surfaces, quick -no tool- disassembly, and sanitation trolleys help with the cleaning and sanitation of parts and machines.

A new innovation in meat plant equipment is the introduction of self-cleaning equipment. The new Handtmann VF 800 series of Vacuum fillers comes with a standard selfcleaning feature. With the push of a button, the operator can now start a cleaning cycle on the machine. The machine can automatically run through a timed sequence where water fills the hopper, is agitated by the internal feed screw, and finally drains water and solids from the machine. The result is a machine that can be disassembled in less time, and the internal components that have been pre-rinsed and are now easier to clean.

Design and cleanability are very important when choosing production equipment. There is no doubt that the food industry will continue to lead the way and develop innovations in sanitation, efficiency, and food safety.

Improved Sanitary Design

Self Cleaning Spray Head