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Air disinfection equipment is popular in the food industry

Food production cannot be sloppy. Enterprises should establish good hygiene and disinfection awareness to ensure food safety. Reduce the occurrence of safety hazards. At present, there are endless disinfection equipment in the market, but in recent years, the dynamic Ozone Sterilizer machine for food has come to the fore and has been regarded as a treasure by the majority of food production enterprises, and the influence of each equipment is determined by its technology. So what kind of disinfection equipment is a dynamic food disinfection machine?

According to Ms. Mao, manager of Sterilizerlist Technology Co., Ltd., who specializes in food sterilization technology research and development and equipment manufacturing, food companies currently use ultraviolet rays and ozone for sterilization. Ultraviolet disinfection is a static disinfection method. When the ultraviolet lamp is turned on, all personnel should leave the disinfection site. Ozone only kills the contaminated microorganisms on the surface, and the effect is slow. It is also a static sterilization method. Because ozone is toxic, it takes more than 30 minutes to enter the workshop after the sterilization is completed. From this, we can see that the current sterilization methods cannot be carried out in the presence of people. For some small and medium-sized enterprises that need to work overtime, these two sterilization methods cannot meet their production needs.

Load image into Gallery viewer, ozone sterilizer   

The dynamic disinfection technology solves this problem very well. He uses the NICOLER ion chamber of Shanghai Kangjiu Disinfection Technology Company's independent intellectual property rights to decompose and destroy the bacteria, polarize and adsorb the dust, and then combine the drug-impregnated activated carbon and electrostatic The mesh device and other components are subjected to secondary sterilization and filtration, and a large amount of processed clean air circulates quickly, so that the environment of the food workshop is kept in a relatively "sterile and dust-free" state. When disinfecting the workshop, people can work in the workshop at the same time, so this kind of disinfection machine is called "food dynamic disinfection machine". 

In interviews with many food companies, we learned that the effect of dynamic disinfection is very obvious. Under a third-party test, after 60 minutes of starting up with the "food dynamic sterilization machine" produced by Shanghai Kangjiu Disinfection Technology Company, the air sedimentation bacteria in the workshop ≤ 15CFU/dish•30 minutes, airborne bacteria ≤800/m3, air cleanliness ≥300,000, which effectively solves various secondary pollution caused by workers in packaging and other operations, and contributes to product hygiene A tight protection wall. 

Food safety is a systematic project. It is not that a certain type or one type of disinfection equipment can completely guarantee food safety, but a reasonable combination of various disinfection equipment, because there is no almighty king in air disinfection equipment. Only through scientific and fair analysis and evaluation of its pros and cons can its mystery be removed, and it is convenient for companies to purchase the disinfection products they need according to local conditions.  

Disinfection expert Zhou Liyi said: The use of UV sterilization, ozone sterilization, and dynamic food sterilization machines is more beneficial to ensure food safety. That is, when workers are working, they use a food dynamic air disinfection machine to disinfect the environment of the cooling workshop, packaging workshop and filling workshop. Workers use ozone to make ozone water to disinfect the workshop floor and working containers when they are off work or on breaks; ozone air can be used to disinfect finished product warehouses, raw materials rooms, and ingredients rooms, and it has biological effects such as repelling mice and flies. After workers get off work, ultraviolet rays can be used to disinfect the environment of the cooling workshop, packaging workshop and filling workshop to prevent the breeding and multiplication of microorganisms in the air during workers' rest.