{"id":26857,"date":"2026-02-25T11:05:04","date_gmt":"2026-02-25T10:05:04","guid":{"rendered":"https:\/\/www.hoenle.com\/?page_id=26857"},"modified":"2026-03-09T08:27:21","modified_gmt":"2026-03-09T07:27:21","slug":"case-study-simonfleisch","status":"publish","type":"page","link":"https:\/\/www.hoenle.com\/de\/produkte-loesungen\/case-studies\/case-study-simonfleisch\/","title":{"rendered":"Simon Fleisch setzt auf UV-C Desinfektion"},"content":{"rendered":"

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\n Case Study<\/span>\n UV-C-Technologie revolutioniert Hygienestandards in der Fleischverarbeitung<\/span>\n <\/h1>[\/vc_column][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

Als einer der gr\u00f6\u00dften Schlachtbetriebe Deutschlands steht die SIMON-Fleisch GmbH tagt\u00e4glich vor der Aufgabe, h\u00f6chste Hygienestandards mit einem verantwortungsvollen Ressourceneinsatz zu verbinden. Bis 2021 wurde die notwendige Hygiene \u00fcber energieintensive Hei\u00dfwassersterilisation, hohen Chemikalieneinsatz und zeitaufw\u00e4ndige Zwischenreinigungen sichergestellt. In einem Unternehmen dieser Gr\u00f6\u00dfenordnung bedeuteten diese Verfahren jedoch einen erheblichen Personal-, Material und Energieaufwand und stellten zugleich ein Risiko f\u00fcr die Mitarbeitersicherheit und die Produktionsabl\u00e4ufe dar. Mit der Einf\u00fchrung moderner UV-C-Desinfektionssysteme der Hoenle AG konnte das Wittlicher Unternehmen diese Herausforderungen bew\u00e4ltigen. Die installierten F\u00f6rderband- und Messerentkeimer arbeiten temperaturneutral, chemiefrei\u00a0 und kontinuierlich im laufenden Betrieb. Sie gew\u00e4hrleisten eine Keimreduktion von 99,99%, senken den Strom- und Wasserverbrauch deutlich und erh\u00f6hen den Arbeitsschutz sp\u00fcrbar.<\/p>\n

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Hoher Energie- und Chemieeinsatz bei Entkeimung: SIMON-Fleisch setzt auf UV-C-Technologie f\u00fcr Sicherheit, Effizienz und Nachhaltigkeit<\/h1>\n

UV-C F\u00f6rderband- und Messerentkeimung mit einem Wirkungsgrad von 99,99%<\/h5>\n

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“Die Sicherstellung einer konstanten Hygiene im Produktionsprozess war f\u00fcr uns bislang ein enormer Aufwand. Viele Zwischenreinigungen im Arbeitsprozess, hoher Energieeinsatz und Chemie waren t\u00e4gliche Realit\u00e4t” – berichtet Tim Reuland, Leitung QM der SIMON-Fleisch GmbH.<\/p>\n

“Mit den Anlagen von Hoenle UV Disinfection konnten wir diese Belastungen im gesamten Produktionsablauf deutlich reduzieren und gleichzeitig unsere Sicherheitsstandards erh\u00f6hen.”<\/p><\/blockquote>\n

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UV-C-Technologie unterst\u00fctzt strenge interne Hygienestandards und garantiert Produktsicherheit<\/span><\/h5>\n

Die Produktionskapazit\u00e4t von rund 100.000 Tonnen Fleisch pro Jahr erfordert strengste Hygienekontrollen, die nicht nur gesetzlichen Vorgaben entsprechen, sondern oft dar\u00fcber hinausgehen. Denn die Gesch\u00e4ftsf\u00fchrung von SIMON-Fleisch ist sich bewusst, dass Lebensmittelsicherheit \u00fcber die gesetzlichen Vorgaben hinaus das Fundament des Unternehmenserfolgs bildet. Dieses Credo zeigt sich darin, dass sie stets offen f\u00fcr neue Technologien sind, welche Herstellungs- und Produktqualit\u00e4t verbessern und mehr Sicherheit versprechen.<\/p>\n

Aber auch die wachsende Sensibilisierung der Verbraucher sowie strengere Vorgaben von Handel und Beh\u00f6rden haben dazu gef\u00fchrt, dass die Produktionsprozesse konsequent \u00fcberpr\u00fcft und kontinuierlich verbessert werden. Vor diesem Hintergrund suchte SIMON-Fleisch nach Alternativen, die nicht nur zuverl\u00e4ssiger, sondern auch wirtschaftlicher und sicherer sein sollten.<\/p>\n

Die Wahl fiel schlie\u00dflich auf die UV-C-Technologie der Hoenle AG, die einen permanenten Entkeimungsprozess erm\u00f6glicht – ganz ohne Chemie, Wassermengen oder Hitze. Bereits 2021 wurden im Zerlegungsbereich die ersten UV-C Entkeimungssysteme f\u00fcr die F\u00f6rderb\u00e4nder eingef\u00fchrt. 2023 wurde der Weg mit dem MD3S Messerentkeimern bei der Schlachtung fortgesetzt, um die internen Hygienerichtlinien, die weit \u00fcber die gesetzlichen Vorgaben hinausgehen, noch konsequenter einzuhalten.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”26866″ img_size=”large” css=””][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”30″][vc_column_text css=””]<\/p>\n

Von Hei\u00dfwasser und Chemie zur permanenten UV-C-Entkeimung<\/h5>\n

Vor der Einf\u00fchrung der MD3S Messerentkeimer war die Sterilisation in der Fleischproduktion ein arbeits- und ressourcenintensiver Prozess. F\u00f6rderb\u00e4nder wurden nur zu festen Zeiten unter hohem Einsatz von Chemikalien gereinigt. Zwischenreinigungen w\u00e4hrend der Schicht waren unumg\u00e4nglich, da sonst die mikrobiologische Belastung der Oberfl\u00e4chen ein Risiko f\u00fcr die Lebensmittelsicherheit darstellte. Diese Produktionsunterbrechungen waren nicht nur zeitintensiv, sondern verursachten auch erhebliche Kosten und erforderten einen hohen Material- und Personeneinsatz.<\/p>\n

Bei den Messern, die im Schlachtprozess unverzichtbar sind, wurde bislang eine Hei\u00dfwassersterilisation durchgef\u00fchrt. Es handelte sich zwar um eine etablierte Vorgehensweise, brachte aber auch zahlreiche Nachteile mit sich. Der Energie- und Wasserverbrauch war enorm, die Messerreinigungsanlagen wartungsintensiv und die Sicherheit der Mitarbeitenden war durch Verbr\u00fchungsgefahr und austretenden Wasserdampf beeintr\u00e4chtigt. Zudem konnte der entstehende Dampf in die Produktionsbereiche gelangen und dort ein zus\u00e4tzliches Hygienerisiko darstellen.[\/vc_column_text][vc_empty_space height=”30″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”26864″ img_size=”large” css=””][\/vc_column][vc_column width=”2\/3″][vc_column_text css=””]<\/p>\n

UV-C-Technologie sichert Arbeitsprozesse, sch\u00fctzt Mitarbeitende und spart Ressourcen<\/h5>\n

Mit der Inbetriebnahme der ersten F\u00f6rderbandentkeimer im Jahr 2021 gelang es SIMON-Fleisch, die interne Hygienekette nachhaltig zu stabilisieren. ,,F\u00fcr uns ist entscheidend, dass die Sauberkeit und Prozesssicherheit nicht mehr von Unterbrechungen und manuellen Eingriffen abh\u00e4ngt. Unsere UV-C-Systeme machen einen stabilen, planbaren Produktionsablauf m\u00f6glich – und das mit deutlich weniger Ressourcen”, erkl\u00e4lt Lars Zigann, Sales Manager von Hoenle Disinfection. Stillst\u00e4nde f\u00fcr Zwischenreinigungen entfallen komplett, wodurch die Produktionsabl\u00e4ufe effizienter und planbarer wurden. 2023 folgte die Installation der MD3S-Messerentkeimer, die in der Schlachtung zum Einsatz kommen. Sie ersetzen die bisherige Hei\u00dfwassersterilisation vollst\u00e4ndig. Die Vorteile sind vielf\u00e4ltig: Der Energie- und Wasserverbrauch konnte signifikant reduziert werden, die Wartungskosten sanken deutlich, und die Mitarbeitenden profitieren von einem deutlich verbesserten Arbeitsschutz, indem es keinerlei Verbr\u00fchungsgefahr und Wasserdampf mehr gibt. Durch den integrierten Sp\u00fclprozess entf\u00e4llt der zus\u00e4tzliche Arbeitsschritt des manuellen Absp\u00fclens, was Zeit einspart und die Effizienz steigert. Besonders hervorzuheben ist die
\n99,99-prozentige Keimreduktion, die die Hoenle Disinfection mit ihren Anlagen garantiert. Dies schafft ein hohes Ma\u00df an Sicherheit, auch bei Keimen, die gegen herk\u00f6mmliche Verfahren resistent sein k\u00f6nnen. Die Technologie arbeitet kontaktlos und temperaturneutral – ein entscheidender Vorteil gerade bei empfindlichen Produktionsprozessen. Die positiven Effekte sind nicht nur im Bereich der Lebensmittelsicherheit sichtbar, sondern auch in den Betriebskosten. Einsparungen bei Chemikalien, Energie und Wasser tragen zur nachhaltigen, kosteneffektiven Unternehmensf\u00fchrung bei.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”30″][vc_column_text css=””]<\/p>\n

Enge Abstimmung und verl\u00e4sslicher Service sichern Hygiene und reibungslose Produktion<\/h5>\n

Die erfolgreiche Zusammenarbeit zwischen SIMON-Fleisch und Hoenle Disinfection basiert nicht allein auf der Qualit\u00e4t der Produkte, sondern ebenso auf dem partnerschaftlichen Ansatz beider Unternehmen. Von Beginn an wurde gro\u00dfer Wert auf eine enge Abstimmung mit den Verantwortlichen in Wittlich gelegt. Durch mehrere Vor-Ort-Termine und eine umfassende Analyse der Gegebenheiten wurden ma\u00dfgeschneiderte L\u00f6sungen f\u00fcr SIMON-Fleisch entwickelt.<\/p>\n

“Die Beratung war transparent, kompetent und praxisnah, sodass die Entscheidung f\u00fcr die Anlagen auf einer fundierten Basis getroffen werden konnte. Auch im laufenden Betrieb hat uns das Team der Hoenle Disinfection Austria durch einen verl\u00e4sslichen Service \u00fcberzeugt”, so Reuland.<\/p><\/blockquote>\n

Anfallende Wartungstermine werden zuverl\u00e4ssig eingehalten, und f\u00fcr die einzelnen Prozess- und Anlagen\u00fcberpr\u00fcfungen stehen Referenzmessger\u00e4te zur Verf\u00fcgung. Die Form der After-Sales-Unterst\u00fctzung stellt sicher, dass die Anlagen jederzeit optimal arbeiten, eventuelle Produktionsunterbrechungen nur sehr kurz ausfallen bzw. erst gar nicht stattfinden und vor allem die strengen Hygienevorgaben konsequent eingehalten werden.<\/p>\n

Die bisherige Zusammenarbeit beider Unternehmen erf\u00e4hrt in K\u00fcrze bereits eine Fortsetzung. Weitere Projekte an den verschiedenen Standorten sind in Planung; die Einf\u00fchrung von Systemen zur Umluft- und Verdampferdesinfektion soll die Hygienekette bei SIMON-Fleisch k\u00fcnftig noch weiter ausbauen. Durch die neuen Anlagen kann dann eine noch umfassendere Abdeckung der Produktionsbereiche erzielt werden und dazu beitragen, die hohen Hygienestandards langfristig abzusichern.<\/p>\n

“F\u00fcr uns bedeutet dies eine konsequente unternehmerische Weiterentwicklung der Hygienestrategie – f\u00fcr noch mehr Sicherheit, Ressourcenschonung und nachhaltiges Wirtschaften”, erl\u00e4utert Reuland.<\/p><\/blockquote>\n

F\u00fcr Hoenle Disinfection als Teil der Hoenle Gruppe best\u00e4tigt sich mit diesen Projekten wieder der Anspruch, dass sie als innovatives Unternehmen immer wieder neue Ma\u00dfst\u00e4be in der Lebensmittelindustrie setzen kann. Zusammen mit SIMON-Fleisch beweisen modernste UV-C-Technologien, dass sie nicht nur aktuelle Herausforderungen l\u00f6sen, sondern auch Antworten auf zuk\u00fcnftige Anforderungen bieten k\u00f6nnen.<\/p>\n

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www.simon-fleisch.de<\/em><\/a>[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section css=”.vc_custom_1757515286039{background-color: #F2F4F6 !important;}”][vc_row][vc_column width=”1\/3″]\n

\n Kontakt<\/span>\n & Support<\/span>\n <\/h2>[vc_empty_space height=”15px”][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”.vc_custom_1760951539820{background-color: #F2F4F6 !important;}”]<\/p>\n
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Haben Sie Fragen oder ben\u00f6tigen Sie Unterst\u00fctzung? Wir helfen Ihnen gerne weiter.<\/p>\n<\/div>\n<\/div>\n

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\n \n Support anfragen<\/span>\n <\/a>\n <\/div>[\/vc_column][\/vc_row][\/vc_section][vc_section css=”.vc_custom_1770625726257{background-color: #FFFFFF !important;}”][vc_row][vc_column][vc_row_inner][vc_column_inner]\n

\n Haupt<\/span>\n Fokus<\/span>\n <\/h2>[\/vc_column_inner][\/vc_row_inner]\n
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\n \"Luft\n <\/div>\n \n
\n Luft desinfektion <\/div>\n \n <\/a>\n <\/div>\n \n \n \n
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\n \"Wasser\n <\/div>\n \n
\n Wasser desinfektion <\/div>\n \n <\/a>\n <\/div>\n \n \n \n
\n \n \n \n
\n \"Oberfl\u00e4chen\n <\/div>\n \n
\n Oberfl\u00e4chen desinfektion <\/div>\n \n <\/a>\n <\/div>\n \n \n \n
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\n Image not found<\/span>\n <\/div>\n <\/div>\n \n
\n Geruchsneutralisierung <\/div>\n \n <\/a>\n <\/div>\n \n \n \n
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\n Image not found<\/span>\n <\/div>\n <\/div>\n \n
\n UV-Komponenten <\/div>\n \n <\/a>\n <\/div>\n \n \n \n
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\n \"Labor\"\n <\/div>\n \n
\n Labor <\/div>\n \n <\/a>\n <\/div>\n \n \n <\/div>\n \n \n <\/div>[\/vc_column][\/vc_row][\/vc_section]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_section][vc_row][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””] Als einer der gr\u00f6\u00dften Schlachtbetriebe Deutschlands steht die SIMON-Fleisch GmbH tagt\u00e4glich vor der Aufgabe, h\u00f6chste Hygienestandards […]<\/p>\n","protected":false},"author":13,"featured_media":0,"parent":14309,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"content-type":"","inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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