Las bombas utilizadas para limpiar productos de procesamiento de frutas y verduras son susceptibles al desgaste de la arena, el suelo y las impurezas que son una parte inevitable del producto. Con altas presiones de tiempo estacional, una bomba rota puede causar enormes pérdidas de tiempo de inactividad. La necesidad de agua de proceso de alta calidad en el enjuague del producto final es clave y las tecnologías UV u ozono son una ventaja creciente para garantizar una calidad del producto final uniforme.
Casos prácticos
A Leader in Packaged Fruits Leverages Ozone for Maximum Disinfection and Improved Food Safety
More effective sanitation and better microbial control result in reduced product waste
In the frozen food industry, Listeria is a particularly challenging bacteria as it does not go dormant at low temperatures. Bacterial counts also naturally increase throughout processing and packaging, which requires the operator to closely monitor bacterial levels and conduct complete shutdowns for CIP when necessary.
Improve Plant Cleanliness and Reduce Production Downtime
How a major tomato processor implemented ozone technology and achieved maximum results
Minimizing downtime while maintaining excellent plant sanitation and smooth operations are critical in processing fresh produce, such as tomatoes, which have a limited harvest season of approximately 100 days. With hundreds of tons of tomatoes arriving by truck daily, the plant needed every advantage to ensure cleanliness and keep it running like clockwork. As traditional biocides simply retard microbial growth, periodic plant sanitization shutdowns are required since these biocides do not completely kill the bacteria. In attempt to improve the overall efficiency and cleanliness of the plant....
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