In meat and poultry and also fish production, hygiene is critical – because your customers expect absolute safety. Pathogens such as Salmonella or Listeria can cause recalls and financial losses.

Our systems give you reliable control over germs in sensitive zones like cutting areas, conveyor belts, and packaging rooms. For you, this means fewer risks, lower rejection rates, and longer shelf life. For your customers, it means safe, high-quality meat they can enjoy with confidence.

By focusing on effective hygiene, you protect both your business and your brand reputation every day.

Milk and cheese spoil quickly if bacteria, yeast or mold are not controlled. That translates into waste, shorter shelf life and frustrated customers.

Our disinfection solutions help you maintain stable quality from production to packaging. The benefits are immediate: longer freshness, fewer returns and strengthened compliance with hygiene standards such as HACCP and IFS.

For you, this means efficient operations and cost savings. For your customers, it ensures safe dairy products with consistent quality – always fresh, always reliable.

Warm, humid bakery environments are prone to mold and yeast, which shorten shelf life and frustrate customers.

Our disinfection solutions keep air, surfaces and packaging areas hygienic, extending product freshness and protecting against spoilage. That means less waste, smoother operations and baked goods that delight your customers for longer.

Your customers expect beverages that are safe, fresh and consistent in taste. Contamination in bottling lines, tanks or pipelines can compromise both quality and trust.

Our solutions secure production water, packaging zones and filling systems without chemicals or residues. That translates into smoother operations, reliable quality and reduced downtime. For your customers, it ensures drinks taste exactly as they should – every time.

Ingredients such as grains, seeds or powders are vulnerable to mold and bacteria, which can compromise entire batches.

Our solutions prevent microbial growth in storage and processing, giving you more reliable production and improved product safety. For your customers, it guarantees consistent quality and the trust that comes with every batch.

Freshness is everything when it comes to fruits and vegetables. Mold, yeast and bacteria can quickly cause spoilage, creating waste and dissatisfied customers.

Our disinfection systems maintain clean air, surfaces and packaging environments, extending freshness and reducing spoilage. That means fewer losses, improved profitability and produce that your customers can enjoy with confidence.

What are we proud of as a company?
Our long-standing customer relationships! We look after them with the best of intentions.

For more than ten years, the company “Hans Kupfer & Sohn GmbH & Co. KG” has also been using UVC disinfection technology from Hoenle for ten years. This works contact-free and dry, so that neither moisture nor resistance can form. At the Heilsbronn plant, a UVC continuous disinfection system is used to decontaminate particularly sensitive slicer products from the outside before the plastic casing is removed. In addition, a total of 30 UVC air disinfection systems ensure germ-free room air in high-risk packaging and maturing areas.

“The microbiology of a product and its production is a very complex process in which man, machine and product must harmonise with each other,” says Achim Sicheler, Managing Director of Production and Technology at Hans Kupfer. Conventional disinfection methods quickly reach their limits, especially in particularly sensitive areas of food production, such as the processing of red meat and poultry. For example, disinfection using hot water causes a lot of moisture, which serves as a breeding ground for microorganisms. It can also have a negative impact on the quality and shelf life of the products. On the other hand, germs can develop resistance to chemical disinfectants, which are generally harmful to the environment.

Even if companies follow all hygiene regulations and implement IFS food standards and HACCP concepts, contamination with harmful microorganisms such as bacteria, fungi, yeasts and viruses can still occur.

Introduced germs then quickly come into contact with the sensitive food through contaminated air, conveyor belts or packaging materials. “Our own tests have shown that, unlike many other disinfection methods, the UV-C spectrum of 253.7 nm wavelength emitted by the Hoenle systems reliably reduces microorganisms by up to 99.9 per cent,” explains Achim Sicheler. “That’s why we’ve been using it for more than ten years to disinfect air and surfaces in sensitive areas of our production.”

We would like to thank Hans Kupfer for their many years of loyalty and excellent cooperation.