Sanitary Meat Processing Rooms & Equipment with UV-C

Protection for Air, Surfaces & Water

Direct UV air and surface fixtures, combined with UV water purifiers, stop mold and bacteria from reproducing. Powerful UV-C rays disrupt the DNA structure of a vast array of microorganisms, creating sanitary meat processing and packaging rooms. Help keep your equipment free from mold and slime, including meat hooks, rails, sidewalls, ceilings, conveyor belts, knives, saws, cutting boards, and packaging surfaces.

Germicidal ultraviolet (UV-C) fixtures installed in the following meat processing plant areas enable less frequent cleaning, minimizing downtime and loss of normal plant operation. Use of UV water purifiers ensures disinfected clean-in-place (CIP) water for all processing areas inhibits the possibility of rapid cross-contamination.

Slaughtering Rooms

Meat processing slaughtering rooms have an unusually high bacteria count, thwarting the sanitary conditions you work so hard to achieve. Due to the nature of this industry, even the most thorough cleaning and washing can’t eliminate odors or prevent slime and mold from forming on the walls, ceilings, and surfaces.

Sanitary Sausage Rooms / Meat Cooling & Holding Rooms

Mold develops on the outer surface and inside the casing of sausages and hot dogs. Inside, the source is traced to mold spores and slime-forming bacteria that settle on the product during grinding, mixing, and stuffing. Once the product is hung in cooling and holding rooms, these spores continue to form on the outside of the casings. Airborne contamination is greatly reduced in cutting, grinding, and stuffing rooms with germicidal ultraviolet fixtures.

When smoking and curing are taking place, the temperature is usually high enough to kill mold and slime-forming organisms outside the product. Unfortunately, if these products are not irradiated, cooling and holding rooms can be the ideal environment to harbor these same airborne bacteria.

Our UV-C lamps inside SaniLIGHT ^® and Sani·Ray^® models provide unoccupied cooling rooms with the necessary protection against airborne slime and mold-producing organisms. These product lines create a sanitary environment for the storage of sausage and other smoked and encased products, resulting in a longer mold-free life of the product. Facilities that have Atlantic Ultraviolet fixtures installed in sausage and hot dog kitchens have reported a significant increase in mold-free life of these products.

Sanitary Conveyor Belts & Meat Packaging Rooms with UV-C

Conveyor belts have plenty of moving parts as well as small and large areas that can be difficult to regularly clean and sanitize. Because disinfecting all surfaces, nooks, crannies, and moving parts is not the easiest, conveyor belts are a perfect environment for reproduction and proliferation of pathogenic and spoilage bacteria. Long downtime for detailed cleaning equates to the loss of revenue. Our SaniLIGHT^®open_in_new or Sani·Ray^®open_in_new UV-C fixtures can install above and on the sides of your conveyor belt, providing continuous ultraviolet rays to surfaces within.

Learn More & Shop UV Disinfection for Meat & Poultry Processing

Atlantic Ultraviolet Corporation’s air, surface, and water disinfection models are constructed from stainless steel and the highest quality materials, using UV-C lamps to neutralize harmful microorganisms. Various models can greatly benefit meat and poultry processing facilities. Available accessories provide flexibility for virtually any application.

Shop at AtlanticUltraviolet.com

• Shop Meat Processing for Wateropen_in_new
• Shop Meat Processing for Air & Surfacesopen_in_new
• Shop All UV-C Water & Liquid Disinfectionopen_in_new
• Shop All UV-C Air & Surface Disinfectionopen_in_new
• Shop STER-L-RAY^® Germicidal UV Lampsopen_in_new
• Shop Safety Productsopen_in_new

Contact Us

• Call (631) 273-0500, Monday – Friday 7am to 6pm EST
• Email Sales@AtlanticUV.com