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Germ-free workspaces

Hygienic production lines

Significantly longer shelf life

Safe process water

Germ-free high risc rooms

Kitchen exhaust air free of odor and grease

Replacing exhaust air via the roof with plasma

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Replacement of thermal post-combustion

Energy-saving solutions for exhaust air purification in accordance with TA Luft – up to 99% less CO₂

Production lines free of germs and odors

Replace thermal post-combustion and save up to 80% on energy costs

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Economical and comfortable ship operation

Eliminate odors and germs, longer shelf life of provisions, galley exhaust air with less energy consumption

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Healthier residential buildings

Energy-saving air exchange rates without the risk of germs, avoidance of waste room odors

Food safety throughout the entire production chain

oxytec develops, produces and installs systems for the removal of organic contaminants, germs and odors. Our many years of experience with the high hygiene requirements of the food industry help to prevent risks and significantly improve product quality and shelf life.

Improving hygiene at all stations

Sterilize packaging of imported products

We disinfect packaged products brought in from the outside in our germ locks.

Germ-free workspaces

Protecting employees from infection and products from contamination

Germ-free cold stores and high-risc rooms

We use UV technology to clean the surfaces and keep the air germ-free, even during storage.

Hygienic production facilities

We keep production lines germ-free with our UV-C irradiation devices.

Germ-free drinking water

With UV-C we make drinking water 99.999% germ-free, also certified.

Safe process water

We sterilize production water in pipes and tanks with UV-C technology.

Long shelf life thanks to germ-free storage rooms

We rid storage rooms of germs and thus significantly extend the shelf life of products.

Hygienization of waste water

We use various techniques to remove minimal impurities and make wastewater germ-free.

Packaging of imported products – controlling risks

Packaged products are covered in germs after transportation, regardless of whether they come from production or from outside. If they are then brought into the production area, the dangerous germs enter the protected area, where they can subsequently contaminate the hygienically manufactured end product.

To prevent such contamination, we build product locks, also with built-in cooling, in which the product packaging is irradiated with UV-C light and thus sterilized without leaving any residue. This significantly extends the shelf life. The risk of spoiled production is eliminated.

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Example

Germ-free ham slices

Sausage comes out of the maturing rooms to be cut into saleable portions for packaging. During transportation, contamination of the casing is practically unavoidable. Before further processing, the entire sausage enters our cooling and disinfection lock and is fed directly to the slicing machine at the other end. For a truly germ-free and therefore long-lasting end product.


Germ-free workspaces – safety for products and employees

Production rooms come into contact with germs in a variety of ways. Through the products brought in, through the people who work there, through the air that is drawn in. Condensation forms in the cooled atmosphere. An ideal habitat for germs of all kinds. To get to the root of the problem, we ensure that the air is largely germ-free. Our UV-C systems reduce the level of germs by at least 95%, depending on the design.

A disinfection stage can be installed anywhere where air circulation is maintained: In the housing fan, in front of the evaporators, in air handling units, in the intake area for the supply air. Measurements show: The germ level drops significantly, not only in the air, but also on the surfaces. Employees, who often work closely together or directly opposite each other, breathe almost germ-free air. This also reduces the risk of infection, for example from colds, to a minimum.

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Example

Germs in poultry production

A wide variety of germs enter production with the freshly slaughtered animals and are the first to spread via the air. Because the air for cooling is constantly circulating, we place a UV-C disinfection stage in front of each convector. The germs do not even get into the appliances, where they could nest and then spread throughout the room. This is effectively prevented with our UV-C radiators. The level of germs in the room drops significantly. The product remains hygienically fresh when it is cut up.

Maturation with a long shelf life and ideal appearance



Meat and cheese in particular need optimum air conditions if they are to mature to a high quality. UV-C light keeps the germ load to a minimum. The appearance of the food is well preserved during storage. The shelf life is significantly extended without the use of preservatives.

Our highly effective UV-C air disinfection can also be integrated directly into the evaporators (cooling units) of cold storage rooms and is therefore also suitable for very large rooms with working people.

Beef

  • Roast beef without bacterial infestation, even after 21 days
  • Intense meat color is preserved (myoglobin)
  • Fresh aroma in the chiller
  • Unbeatable quality for minced meat

Dried fruit

  • Prevention of mold growth
  • Longer shelf life
  • Appetizing appearance
  • No fungicides required
  • No residues

Cheese production

  • Prevention of foreign infections from the air
  • Avoidance of chemicals (e.g. hydrogen peroxide)
  • Significantly longer shelf life
  • Improved product appearance
  • Unproblematic even in very damp rooms

Flowers

  • Longer durability
  • Better appearance
  • Fewer rejects

Strawberries

  • Prevention of mold infestation
  • Significantly longer shelf life
  • Consistency and fresh appearance are retained significantly longer

Tested by the Fraunhofer Institute

The Fraunhofer Institute examined the effect of UV disinfection on a meat processing plant in Switzerland in detail. In the processing areas analyzed, the indoor air was significantly less contaminated with germs than the outdoor air. Thanks to the UV supply air disinfection, the germ count was reduced to one 10 millionth of the values in the literature.

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With our products you comply with TA Luft and other environmental regulations

TOC

Our systems significantly reduce the TOC value, even well below the legally prescribed level.
 We support you from analysis to dimensioning and installation to operation.

VOC

We also get volatile hydrocarbons (VOCs) under control very well with our UV-C/ozone and PLasma systems. The systems are economical in terms of energy consumption and can be used on/off without preheating.








Disinfection with UV technology:
Better shelf life, fewer chemicals

Neutralize the typical germs in food production

Until now, the only way to combat germs was temperature or chemicals. With UV-C radiation and UV ozone, we have safe and significantly less energy-intensive alternatives.

Legionella

Legionella are bacteria that live in water and cause various illnesses in humans, from flu-like symptoms to severe pneumonia. The widespread germs are normally neutralized by increasing the temperature. However, this is energy-intensive and causes more limescale to precipitate. oxytec offers cost-saving, tested and certified processes as an alternative.

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E. coli

Escheririchia coli (E. coli) is one of the most common causes of infectious diseases. The bacterium is normally found in the human intestine and makes up around 1‰ of the intestinal flora. Contaminated drinking water, meat products, certain types of cheese and raw vegetable products can lead to their spread. They therefore pose a major threat to food production.

Salmonella

Salmonella is similar to E. coli bacteria and belongs to the zoonoses, germs that can infect humans and animals. They are particularly common on eggs and poultry. Salmonella can survive for weeks outside the host, and some types can multiply above 6 degrees. They are only destroyed at temperatures above 70°.

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Listeria

Listeria is widespread in nature and can be found on dead organic material, both on plant material and in the intestinal tract of humans and animals. There is a particular risk of contamination in meat, fish and raw milk products. They can also colonize plants through fertilization with animal waste products. They are often found in ready-to-cook, packaged salads.

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Water purification and sterilization.
More safety, less use of resources.

Drinking water sterilization

With our UV reactors, we sterilize 99.999% of drinking water, odour-free and without the use of chemicals. The natural taste is retained. No by-products are produced.
The systems comply with the German Drinking Water Ordinance and are certified.

Process water

Process water, such as blanching water, thawing water and washing water, can also carry germs into production. With our UV and UV-ozone processes, we sterilize this water and increase production safety.
We prepare production wastewater for discharge into the public wastewater network.

Waste water

We solve wastewater problems on a problem-specific basis. Depending on the load, we remove suspended solids, germs or certain substances down to specific molecules. We can remove fats almost completely. Our technology converts toxins into non-toxic compounds, and we can reduce COD and BOD5 values by up to 80%.

Preclarification

We treat wastewater that is heavily contaminated with organic substances by introducing ozone: the substances rise to the surface as sludge and can then be easily skimmed off.

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Environmentally friendly cleaning processes
especially for food production

UV-C irradiation

The risk of contamination is particularly high in production rooms where people are present. Surfaces and room air are continuously disinfected by UV-C radiation, and even mold spores are permanently inactivated. The process is safe for humans and animals. Infections can be prevented in animal husbandry.

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UV ozone air purification

Especially during frying and deep-frying processes, grease-laden exhaust air flows into the exhaust air systems, causing unpleasant odors and “sooting” ventilation ducts. oxytec UV ozone systems convert the grease into gaseous components. The odor nuisance is eliminated, gaseous components can be filtered further or discharged to the outside without deposits.

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Ozone disinfection

Germs on production facilities, products and packaging are eliminated by 99.9% with ozone. Ozone can be introduced directly, via ozonated air or ozonated water, leaves no residues or toxic by-products and is approved as a disinfectant by the German Federal Health Office.

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Plasma air purification

Plasma technology is based on a purely physical principle and, like UV-C/ozone technology, works entirely without chemicals. Plasma technology was specially developed for odor removal and has proven its worth in the catering and industrial sectors. Bacteria, viruses and spores are neutralized. Solids and aerosols are separated in the pre-filter stages.

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Laundry systems

Barbecues and smokehouses generate high temperatures with low humidity and emit a lot of ash and coal particles. This means not only a high level of soiling, but also a fire hazard. Smoke scrubbers from oxytec circulate water, which binds smoke, grease and soot particles. Depending on the process, the scrubbing water can be used for a longer period of time.

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Ozone flotation

Water that is heavily contaminated with organic substances can be clarified more easily by introducing ozone and allowing it to react with the organic components. This creates a sludge that rises to the surface of the water and can be easily removed with a screen.

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oxytec s.r.o
Revoluční 1082/8
11000 Prague

FON: +42 07 229 084 26
FAX:  +49 40 480 967 72
Mail:  polak@oxytec.cz

Your contact person:
Ing. Jiri Polák

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