Case Study UVC Disinfection over 10 years

In the food industry, maximum hygiene and product safety are essential. Conventional cleaning methods alone are often not enough to reliably protect sensitive products. This is where UV-C disinfection technology comes in: it offers an effective, chemical-free and environmentally friendly way to reduce microorganisms on surfaces, in the air and in production environments. By supporting HACCP and IFS standards, UV-C disinfection systems help companies improve hygiene, extend product shelf life and ensure long-term food safety.

For over ten years, Hans Kupfer & Sohn GmbH & Co. KG has relied on UVC disinfection technology from Hoenle to ensure the highest standards of food safety and hygiene. The UV-C process works completely contact-free and dry, preventing the formation of moisture or microbial resistance.

At the company’s production site in Heilsbronn, a UV-C tunnel disinfection system decontaminates sensitive slicer products from the outside before the plastic casing is removed. In addition, more than 30 UV-C air disinfection units provide germ-free air in critical packaging and maturing areas – ensuring hygienic production conditions.

“The microbiology of a product and its production is a highly complex process in which people, machines and food must harmonize,” explains Achim Sicheler, Managing Director of Production and Technology at Hans Kupfer.
“Conventional disinfection methods quickly reach their limits, particularly in sensitive areas such as red meat and poultry processing. Hot water disinfection, for example, generates excessive moisture, creating a breeding ground for microorganisms and negatively affecting product quality and shelf life. Likewise, germs can build resistance to chemical disinfectants, which are also harmful to the environment.”

Even when food companies strictly follow IFS food standards, HACCP concepts, and hygiene regulations, contamination with harmful microorganisms such as bacteria, fungi, yeasts, and viruses can still occur. Contaminants are often introduced through air, conveyor belts, or packaging materials and can quickly spread to food products.

Internal testing has shown that the UV-C spectrum at 253.7 nm, emitted by Hoenle units, reliably reduces microorganisms by up to 99.9% – making it one of the most effective disinfection solutions available.

“That’s why we have been using UV-C disinfection technology for more than a decade to protect air and surfaces in sensitive production areas,” emphasizes Sicheler.

We sincerely thank Hans Kupfer & Sohn GmbH & Co. KG for their trust and long-term cooperation in advancing hygienic food production with UV-C technology.