UV technology is particularly suited for the restaurant industry, where extremely high standard of hygiene is expected. Contamination of the process at any point by pathogenic or spoilage microorganisms can have extremely serious consequences for restaurant patrons. Effective microbial disinfection of the whole process is therefore essential.
UV is rapidly gaining acceptance across the whole spectrum of restaurant industry as a highly efficient, non-chemical method of disinfection. UV kills all known pathogenic and food spoilage microorganisms, including bacteria (including Cryptosporidium and Giardia) viruses, yeasts and molds (and their spores). It is a low maintenance, environmentally friendly technology which eliminates the need for chemical treatment while ensuring very high levels of disinfection.
Benefits of UV disinfection
UV disinfection has many advantages over alternative methods. Unlike chemical biocides, UV does not introduce toxins or residues into the process (which themselves have to be subsequently removed) and does not alter the chemical composition, taste, odor or pH of the product.
As UV has no residual effect, the best position for a treatment system is immediately prior to the point of use. This ensures incoming microbiological contaminants are destroyed and there is a minimal chance of post-treatment contamination.
Benefits
- Dramatically improve sanitation quality destroying contaminants such as viruses, bacteria, mold and chemicals which may result in surface contamination.
- Surface sterilization of crevices and the areas that are untouched by the general wash out
- Kills 99.99% of viruses and pathogens
- No toxic waste
- Reduce cost and save time
- A “Green” Technology