Micro-organisms are microscopically small. They are everywhere and have an extremely high metabolism. For example, in hot and humid weather the number of moulds per cubic metre of air increases exponentially. Furthermore, micro-organisms produce mucus substances that are deposited on surfaces and can contaminate food and cause microbial decay of the products.
The cell nucleus of micro-organisms contains thymine, a chemical element of the DNA. This element absorbs radiation at a specific wavelength of 253.7 nm particularly well and changes to such an extent (formation of thymine dimers) that the cell is no longer capable of multiplying and surviving.
UV-C radiation technology
UV-C radiation is light at a wavelength of between 280 and 100nm. The wavelength that is primarily responsible for destroying micro-organisms is 253.7nm. This has the greatest effect on the genetic make-up of the micro-organism’s nucleus. Our UV-C emitters are designed to emit light on a spectral line of exactly 253.7 nm, whilst at the same time preventing the unwanted formation of ozone, which occurs in other units. The desired effect is achieved by using low-pressure mercury vapour lamps.
Furthermore, special glass is used which prevents the emission of wavelengths below 200nm that are responsible for the formation of irritant ozone gas. Radiation traps in the system casings ensure that no radiation can escape outside. This means that UV-C radiation can be used without any health risk to people or impairment of food products.
Disinfection with UV-C technology – without chemicals
Airborne micro-organisms such as germs, bacteria, fungi and viruses can trigger health problems in humans and contaminate raw materials and fresh foodstuffs in food production – leading to premature spoilage. Advanced Air Hygiene is a specialist for UV-C based air, water and surface disinfection. When UV-C radiation is used up to 99.9% of micro-organisms to be destroyed. This takes place in secure, encased disinfection systems that are integrated in the ventilation and air conditioning equipment of buildings and food producing facilities. This method allows for a completly chemical free way to perform disinfection.
Studies show that disinfected air can greatly reduce health problems such as respiratory illnesses, mucus membrane problems and muscle aches. The main advantages of UV-C disinfection for food production are significantly improved plant hygiene, maintenance of quality and a longer shelf life for products.
UV-C technology as a standard or a customised solution
Both the ventilation and air conditioning sector and the food trade and food industry require solutions that are simple to implement without interrupting production processes. We have developed standard solutions for comparable and straightforward areas of application which can be quickly installed as wall or ceiling units.
However, in the majority of cases we develop customised solutions for specific requirements with system performance and dimensions tailored to the customer’s needs. A further important aspect is whether the UV-C systems are to be an integral part of ventilation and air conditioning systems i.e. if they are installed out of sight in the ventilation shaft or fitted to the ceiling or wall in front of air outlets.
Hygiene in Air Conditioning Systems (VDI 6022)
In accordance with VDI 6022, air conditioning plants should provide physiologically beneficial indoor climate conditions and ensure that the indoor air is of flawless quality. The VDI standard further stipulates that health risks and a decreased sense of well-being caused by air contaminated by micro-organisms must be avoided.
For continuous disinfection the standard expressly states that systems must correspond to the current state of technology. The disinfection systems supplied by Advanced Air Hygiene work on a physical basis, comply with VDI 6022 and represent state-of-the-art technology. Certificates of conformity document the sustained effectiveness of our systems which ensure impeccable hygiene in air conditioning systems.
UVC Technology in Grease Elimination
Wherever there are work processes that involve heating fats and wherever food is cooked, roasted or fried, air that is very polluted with grease is produced. This is a problem for large kitchens and the catering trade in general, and also for the food industry. Not only do grease deposits in the extraction hood and the whole exhaust air shaft increase the risk of fire, they also necessitate regular expensive chemical cleaning and extensive maintenance work entailing downtime.
The solution to this problem is KitTech, an innovative UV-C ozone cleaning system which is straight forward to integrate in both existing and planned kitchen air extraction systems. KitTech complies with the DIN standard 18869-7.
All disinfection systems are customised to meet the respective requirements. To start with, process data is recorded to ensure correct dimensions for the systems. Decisive process parameters are the air temperature, relative humidity, dust content, level of micro-organisms, room volume, room geometry, human traffic, type of products processed and the ventilation/air conditioning system in place. Experience has shown that our UV-C systems are simple and inexpensive to integrate in existing and planned ventilation and air conditioning systems.
Service and maintenance
Our disinfection systems generally run around the clock. They are extremely low maintenance. The UV-C emitters have a service life of up to 8,000 hours. As the radiation effect and the desired disinfection rate decrease towards the end of the service life, we recommend replacing the UV-C emitters in good time.