Surface Disinfection

Introduction-Surface Disinfection

Surfaces can be reliably disinfected within seconds by means of ultraviolet light in the UVC region. The advantages of using ultraviolet in contrast to other techniques, such as thermal or chemical disinfection are quite clear: UVC disinfection is a cold process and functions without the addition of chemicals within seconds. Because of the physical principle, there is no build-up of disinfection resistance, results are repeatable and can be validated and monitored using proven measuring techniques. At the same time, investment and operating costs are extremely small and installation and operation simple. Custom-built solutions can be supplied on request.

UVC disinfection is totally environmentally-friendly and free of unwanted waste products, which have to be broken down in wastewater treatment plants. UVC light has an intensive germicidal effect. The wavelength of 253.7 nm is absorbed by up to 85% in the cell nucleus of the micro-organisms and this halts the metabolism of the cells and their propagation. In this way, viruses, bacteria, yeasts and mildew and other organisms are neutralised or destroyed. The important parameters are the radiation strength of the equipment and the UV dosage required for destroying the micro-organisms. Different Moduless, components and instruments have to be used to suit specific applications and operating conditions to solve specific problems. As a professional specialist UV company, we offer a complete product range from simple components to high end solutions for high speed applications.

On request and according to requirements, we offer hire equipment, which are rental-free for the first month. Consequently, you can test the function of the Moduless for your application, on site.


Typical Applications:

Packaging disinfection:

  • Yoghurt pots
  • Tubular Pouches
  • Tubs
  • Gable top packaging
  • Sealing caps
  • Sealing foils
  • Drink packaging

Conveyor belt disinfection
  • Prevention of germ spread on conveyor belts which are in contact with the products
  • Increased cleaning intervals between production shifts

Foodstuffs’ disinfection
  • Surfaces of hard cheeses
  • Bread in its packaging
  • Surfaces of eggs
  • Fruit and vegetable products

Disinfection of operational equipment and plant
  • Container surfaces before their re-use to avoid the problems of re-infection
  • Cutting/chopping board disinfection
  • Surfaces of knives

Laboratory- and Medical Technology
  • Surfaces of work tables for DNA destruction
  • Cold disinfection of proteins
  • Surfaces of Petri dishes after autoclaving to avoid re-infection
  • Medical instruments in use
  • Blood plasma bags

Machinery and plant
  • Parts in contact with product such as bread cutting machines, dicers, slicers, etc.
  • Sluices