A British coleslaw and ready-to-eat food manufacturer recently installed Kronen's UVC Lock production line in its food processing production to ensure that the vegetables are in a hygienic state before the next processing step (such as peeling carrots or cutting cabbage and onions*). This results in effective disinfection of the surface of up to 3000 kg of vegetables without being exposed to high temperatures and leaving no residue on the product.  

Disinfection reduces the risk of cross-contamination and improves the food safety of the final product, which is why the British company invested in this equipment using its most advanced UVC technology. Three production lines ensure optimal hygiene at the beginning of the processing process. They are especially suitable for processing these special vegetables. Two lines are used to sterilize unpeeled carrots and peeled onions, while the third line is used to sterilize the entire cabbage surface.

The first two production lines consist of an inclined conveyor belt with a silo, a horizontal conveyor belt and a vibrating table for UVC Lock. Conveyor belts and vibrating tables enable products to be distributed over a wider surface area, thereby preventing product overlap. This is essential to ensure that the UVC technology in UVC Lock is used to treat and purify the entire product surface area. When processing carrots and onions, manual intervention should be kept to a minimum. This is achieved through the option of batch filling and automatic single product entry into the UVC disinfection lock.

The third production line consists of a horizontal conveyor belt and UVC Lock disinfection lock, because the inclined conveyor with a silo and a vibrating table is not suitable for large products such as cabbage. In this case, the product is manually loaded onto the feed belt for separation.

All three UVC-Locks have 16 special mixing tubes, which have been adapted to the required application and processing speed. They are equipped with the latest UVC technology provided by Kronen's partner sterilAir®, which enables efficient, fast and effective disinfection. Using UVC Lock products and objects can be processed from all aspects, which means improved disinfection performance. Any bacteria on the surface of the product are almost immediately eliminated upon contact, thus significantly reducing the risk of cross-contamination and improving food safety. 

Neither heat nor unwanted additives are used in this dry decontamination process-this is a big advantage in the field of food processing. After UVC treatment, the disinfected products will be sent directly to the "high care" area. Each production line automatically processes carrots or onions, with a capacity of approximately 2,000 kg per hour and cabbage capacity of approximately 3,000 kg per hour.

These production lines have been successfully operated by British convenience food manufacturers in the UK for several months.

* Purify food according to the country's specific legal requirements.

More information: Kira Krollpfeiffer Kronen phone. 07854 9646-160 Email: kira.krollpfeiffer@kronen.eu www.kronen.eu 

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