Disinfecting vegetables with UVC technology

A coleslaw and ready meals factory in the United Kingdom is using three UVC disinfection locks from Kronen to ensure hygiene of vegetables before further processing.

The locks have been adapted to disinfect several vegetables, both peeled and unpeeled. The first two locks are used for disinfecting unpeeled carrots and peeled onions, while the third is for decontaminating the surface of whole cabbages. The former locks have some attached machinery such as conveyors and a vibration table for spreading the products evenly for disinfection, whereas the latter line can do without the table.

The locks have 16 hybrid tubes — the number specifically adapted to the needs of the application at hand — and are able to quickly disinfect the produce running through them. Germs are killed in the process, which reduces risk of cross-contamination and of premature spoilage. Ultraviolet light is vital for this procedure — no heat or unhealthy additives are used.

Once the vegetables are disinfected, they can then be further processed.

The disinfection machinery has the capacity to work through 200 kg per hour for carrots and onions, and 3000 kg per hour for cabbages.

The use of the equipment with food depends on the legislation in the country of the user.