Surface microbial contamination is a major cause of spoilage, short shelf life, and even foodborne diseases. Traditional chemical disinfectants leave residues, while high‑temperature treatment can damage taste and nutrition. UV LED non‑chemical sterilization is becoming the preferred solution for global food processors.
UVC light (265‑275nm) penetrates microbial cell walls and destroys their DNA/RNA, achieving over 99.9% inactivation without heat or chemicals. Unlike mercury lamps, UV LED requires no warm‑up, contains no mercury, and can be switched on/off instantly.
Food lines run continuously. Chemical spraying needs downtime for rinsing, while heat may deform products. Integrating UV LED modules above or beside the conveyor irradiates products as they pass, providing real‑time surface sterilization. Irradiation height, angle, and power can be customized based on product type and line speed.
Egg processing: >99.9% Salmonella reduction on eggshells without damaging the membrane.
Bakery cooling lines: Mold count on bread and pastries drops to <10 CFU/g – no preservatives needed.
Fresh display cabinets: Continuous UVC exposure keeps meat, fruit, and vegetables fresh 30% longer.
We offer one‑stop service from concept to on‑site commissioning. Based on your belt width, product height, line speed, and target pathogens, we design stainless steel chambers, quartz covers, cooling systems, and control cabinets. Already exported to Europe and Southeast Asia.
