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UV-C Food Processing & Packaging Disinfection

Ultraviolet C Food Sterilisation Packaging Processing

 

 

 

 

Ultra-Violet-C


UVC Food Packaging Disinfection Pizza Base Conveyor System UVC Food Packaging Disinfection Control Panel UVC Food Packaging Disinfection Nuts Conveyor System
UVC Food Packaging Disinfection Strawberry Conveyor System UVC Food Packaging Disinfection Rasberry Conveyor System UVC Food Packaging Disinfection Conveyor System
 
 

Why the change to UV-C?Ultra Violet C

Ultra-Violet C is an invisible spectrum of light that will eliminate viruses, bacteria, moulds and odour on surfaces, by penetrating their membranes, attacking their DNA, preventing them from replicating and killing them instantly. Due to the growing demand from international and local retailers and their consumers for environmentally friendly and chlorine-free products, the use of UV-C technology in the disinfection of fruit, vegetables, nuts, meats and bread has increased substantially of late.

No other technology has the capability, the adaptability and the favourable cost economics to control bacteria in the food chain. Bacteria is airborne and difficult to control. The use of UV-C technology provides the added boost of safety and disinfection over a spectrum of all food to food processors and customers alike. This is done at the most important points of the production process, thereby providing added protection and confidence.

Ultra-Violet C is an invisible spectrum of light that will eliminate viruses, bacteria, moulds and odour on surfaces, by penetrating their membranes, attacking their DNA, preventing them from replicating and killing them instantly. Due to the growing demand from international and local retailers and their consumers for environmentally friendly and chlorine-free products, the use of UV-C technology in the disinfection of fruit, vegetables, nuts, meats and bread has increased substantially of late.

 

No other technology has the capability, the adaptability and the favourable cost economics to control bacteria in the food chain. Bacteria is airborne and difficult to control. The use of UV-C technology provides the added boost of safety and disinfection over a spectrum of all food to food processors and customers alike. This is done at the most important points of the production process, thereby providing added protection and confidence.

 

Focusing on customer needs:
Technilamp offers a range of off the shelf solutions for ease of application and installation.

Technilamp also provides customised solutions for customer specific applications. Specialised conveyor systems with UV-C disinfection capability on the top and bottom of the conveyor can be designed according to customers specific requirements, including the design and manufacturing of the control panel.

The UV-C systems can be designed either for disinfection at the time of pre-packaging, during the actual packaging process or prior to sealing of the contents.

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Fruit Processing and packaging:

UV-C ideally replaces chlorine when washing and sterilising smooth surface fruits such as berries. Also packaged ready-to-eat cut fruits such as those found in retail stores. UV-C germicidal technology can be used in the complete processing process, from replacing chlorine in water to sterilisation of the fruit and sterilisation of the packaging. We have completed automated conveyor projects for fruit companies that supply the major retail chains in South Africa and the UK.

Bakery:

Our UV-C systems sterilize the air in the spiral coolers of large commercial bakeries. This greatly assists with the prevention of mould growth and extends the products shelf life. The UV-C systems have also been designed to disinfect bacteria on specialists ethnic bread lines such as Pita Breads and croissants.

Fresh Meat:

UV-C is very efficient in killing bacteria in meat. We offer a unique combination of UV-C and Ozone which kills bacteria and prevents the spoilage of meat surfaces. Research undertaken in Australia has confirmed that the unique combination of UV-C and Ozone extends the shelf life of hanging meat from 11 to 22 days. The systems can be installed in the cool room system at the time of construction or retrospectively.

Other potential applications:
  • The disinfection of nuts.
  • The disinfection of cheese and dairy products.
  • The disinfection of surfaces and the prevention of smells.
  • The disinfection of packaging containers such as boxes, caps, bottles, cartons, tubes, films and foils.
  • Low cost and continuous disinfection for mass food production is within your grasp. Soft fruit, smooth fruit, and even cut fruit can be bacteria free, when using UV-C technology.
  • You have the opportunity to take advantage of environmentally friendly, low maintenance, cost effective, UV-C products and services from the team at Technilamp. Improve the efficiency and drive up the profits of your company.

 

Summary:

Why the change to UV-C?

Ultra-violet C eliminates all forms of bacteria and smells.

There is a growing demand for chlorine free and environmentally friendly products by local and international customers and their consumers.

Ultra-violet C technology can be used to disinfect fruit, nuts, meat, vegetables, bread and fish.

Ultra-violet C technology is the most cost effective method of controlling and reducing bacteria in the food chain.

Focussing on customer needs:

Technilamp offers a range of off-the-shelf solutions.

Technilamp also designs and builds equipment according to customer specifics needs and requirements.

Disinfection machines can be designed at the time of prepacking, during the actual packing process or prior to sealing of the contents.

Fruit processing and packing:

Ultra-violet C replaces chlorine in the washing process.

Ultra-violet C is ideal for use on smooth fruit surfaces.

Ultra-violet C technology can be used in the complete disinfection process of fruit packing.

Bakery:

Ultra-violet C technology is used to sterilise the air in spiral coolers and prevent mould growth.

Extends the shelf life of the bread.

Fresh meat:

Technilamp offers a unique range of UV-C and Ozone lamps to prevent bacteria growth on meat surfaces.

The shelf life of hanging meat can be extended from 11 to 22 days.

Systems can be fitted at the time of construction or retrospectively.

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UV-C News

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  • UV-C Shelter Study

    Safety of Upper-Room Ultraviolet Germicidal Air Disinfection for Room Occupants: Results from the Tuberculosis Ultraviolet Shelter Study Study...
  • UV method rids leafy vegetables of pathogens

    A more effective way of cleaning vegetables such as leafy greens can dramatically reduce the risk of contamination, according to a Canadian research...
  • Fruit and Vegetable

    Efficacy of Ultraviolet Treatments for the Inhibition of Pathogens on the Surface of Fresh Fruits and Vegetables A strategy to minimize the risks...

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