Landkäserei Reißler GmbH
Underestimated danger from the air
Operational hygiene and the associated product quality become increasingly important in the food industry. The example of Landkäserei Reißler GmbH in Nordendorf, Germany, shows one way of supporting this effectively and in an eco-friendly manner with UVC disinfection.
“Staff hygiene and air hygiene in the production facilities are two of the most important components of success in food-producing companies! The danger is that what is supposedly most dangerous is not visible, therefore it is rarely if ever noticed. What is invisible cannot harm you.“
– Stefan Kaiser, dairy master and owner, Landkäserei Reißler GmbH
But since he has always been interested in microbiology and the potential dangers it poses, the topic is omnipresent for Stefan Kaiser. Even if his production facilities are quite new, he is aware of the possible dangers posed by undesirable microorganisms.
Of course, at the beginning an investment was necessary, but the product quality achieved and the resulting success more than pay off. For the production of high-quality and safe soft cheese specialities with and without noble mould, the optimal ripening climate and the best possible microbiological conditions had to be created. Thanks to the implementation of UVC disinfection equipment from sterilAir, Landkäserei Reißler is able to produce a wide range of products in the existing premises.
„Initially, our factory was equipped with a UV installation from a third-party supplier in Austria. The equipment in question was supplied with ozone-generating UV tubes. However, the equipment turned all the interiors yellow and posed a danger to the employees. Apart from that, an unpleasent smell spread across the production. Yet a real improvement could not be achieved even with the ozone system.”
– Stefan Kaiser, dairy master and owner, Landkäserei Reißler GmbH
UV / UVC as decisive success factor in the cheese dairy
At the beginning, the production rooms of the dairy had no ventilation. Therefore, attempts were made to achieve optimal production and air hygiene with smoke bombs and by nebulising fruit acid and hydrogen peroxide. The disadvantage of this method is that the rooms first have to be completely emptied, which results in considerable extra work. Unfortunately, according to Kaiser, the air optimisation tests did not really help either. Although the tests showed a short-term effect, there was no long-term success. Therefore, Landkäserei Reißler looked for a sustainable solution and found it with sterilAir.
Stefan Kaiser knew about UVC disinfection from his education as a dairy specialist. The decisive factor with the current disinfection solution is that it operates without interruption during ongoing production. A positive influence on product quality and without any danger for the employees. Thus, sterilAir's UVC disinfection is a very efficient and low-maintenance solution.
Disinfecting 24/7
The uninterrupted air disinfection by the UVR-4K, while the room can be used for production without any risk, is a huge advantage.
Previously, it was impossible to work during room disinfection. A considerable effort was necessary to implement the hygiene measures, and yet they were neither efficient nor effective. With today's installations, many things have really improved greatly. The employees don’t use a lot of their time for the disinfection process. It just happens "alongside", is eco-friendly and sustainable and works without chemicals. Furthermore, there is no danger of microorganisms forming resistances over time.
Tailor-made hygiene solutions
„sterilAir offers reliable and competent advice. The installations are precisely balanced to the corresponding areas in terms of their required performance and effect. The UVR-4K and the E-series were recommended by the hygiene experts of sterilAir after analysis of the situation. They elaborated a hygiene concept which was exactly matched to my production facilities.“
– Stefan Kaiser, dairy master and owner, Landkäserei Reißler GmbH
Overall four different types of sterilAir equipment were installed: Two UVR-4K recirculating air disinfection units; one in the main production room of the show dairy and one in the passageway to the ripening rooms. In addition, the PGH ductless air conditioning units in the ripening room were equipped with sterilAir E-series modules. An evaporator was also equipped with UVC modules. Tests are currently underway with a sterilAir AQD-ST, a device for germ reduction in the brine baths.
„I am really pleased with the result of the installations and their performance. Since working with UVC, air quality measurements have consistently shown a very good result. The usual renewal of the silicone joints, which often occurs in humid production rooms, has been reduced to a minimum. Previously, the joints had to be renewed once a year due to discolouration. This is now a thing of the past.“
- Stefan Kaiser, dairy master and owner, Landkäserei Reißler GmbH
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