How a Cheese Factory Implemented UV Conveyor Disinfection to Control Mold

Project Background

A dairy enterprise specializing in semi-hard and hard cheeses needed to address mold contamination on cheese surfaces during conveyor transport. The salting area’s high humidity and salt vapor created ideal conditions for mold growth. The goal was to disinfect the cheese surface during transport without chemicals or altering the conveyor system.

Challenges

The project had to meet these conditions:

  • Conveyor width: 500 mm.
  • Belt speed: 63–95 m/h.
  • Temperature in installation zone: 8–12 °C.
  • High humidity due to continuous salting processes.
  • Two staff members present during operation.
  • Compact, easy-to-service equipment requiring no conveyor redesign.

Solution

After reviewing the client’s request and conducting calculations, our engineers confirmed that a three-lamp ultraviolet conveyor systems would provide the necessary dose at a 20 cm distance. To protect against high humidity and salt vapors, electronic ballasts were either relocated outside the room or enclosed in sealed plastic boxes.

Equipment Supplied

UVL AERO VOZUF 410 mm Irradiator (3 lamps)
  • Stainless steel AISI 304 housing.
  • Three UVL 1980 HOT VOSUV bactericidal lamps.
  • Electronic ballast L-220-1x200-2201-15.
  • Protective diodes and external indicator connectors.
  • Lamp service life: 16,000 hours or 2,000 on/off cycles.
Control Cabinet for 3 Ballasts
  • Dust protection.
  • Power switch and operating hours counter.
  • Remote monitoring capability.

HOT-type UV lamps provide elevated bulb surface temperature, delivering increased UV output—essential for reliable disinfection under high-humidity conditions.

Implementation and Outcome

The project was tailored to the client’s actual production setup, including compact installation above the conveyor and a maximum cable length of 10 m between lamps and the power supply. From manufacturing to delivery, all stages were completed on schedule.

The UV conveyor disinfection system effectively eliminated mold spores on cheese surfaces without chemicals or production downtime. The client received all equipment and documentation without issues and confirmed successful commissioning.

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