Do Baking Factories Need Air Disinfection Machine?
A Neglected Hygiene Blind Spot
Hygiene management in baking factories typically focuses on raw material acceptance, cleaning and disinfection, handwashing, and tool sterilization. However, one aspect is often overlooked—air.
Bread and cakes are exposed to the workshop air for extended periods during cooling, decorating, and inner packaging. If airborne microorganisms are not effectively controlled, they will directly settle onto the product surface, posing a food safety hazard.
So, is it necessary for baking factories to install air sterilizers? The answer is: Absolutely, especially in the decorating room, cooling room, and inner packaging room.
Why Do Baking Workshops Need Air Sterilization?
1. Long "Naked" Exposure Time for Baked Products:
Cakes are exposed for extended periods in the decorating room, and bread cools slowly on cooling conveyor belts. During this stage, the product surface temperature is suitable and the humidity is high, creating a breeding ground for microorganisms.
2. Long Production Times, Easy Microbial Accumulation:
Short-shelf-life bakeries like Taoli Bread operate their production lines continuously for over 10 hours. The longer the operation time, the easier it is for environmental microorganisms to grow and multiply.
3. Blind Spots in Traditional Disinfection Methods:
Post-shift UV lamps cannot be used during production; spraying disinfectants carries the risk of chemical residues; ozone fumigation requires unmanned conditions. Is there a way to continuously disinfect the air during employee production without affecting production?
Air Sterilizer Working Principle:
Utilizes a dual-mode design of UV + Ozone:
Daytime → UV Indirect Sterilization: Air is drawn into the equipment by a fan, flowing through the walls of ultra-high intensity UV lamps (AUT series up to 20000μW/cm²), instantly killing microorganisms. Clean air is then returned to the workshop, allowing employees to work normally.
Nighttime → Ozone Sterilization: Ozone is heavier than air and naturally diffuses throughout the space for thorough sterilization, while also removing odors from the workshop. Ozone concentration is controlled at 5~30mg/m³ according to GB 28232 standard.
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WONE Hygiene Technology Co., Ltd.
WONE Hygiene Technology Co., Ltd.
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Whether you're building a new food factory, upgrading your production line, or undergoing factory audits and renovations, we can provide you with cleaning and disinfection equipment and hygiene planning support tailored to your industry needs.
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Contact Person: Dean Li
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