Protecting performance with microbial control
Microbial contamination can compromise product safety, shelf life, and compliance in industries like beverage, dairy, and pharmaceutical manufacturing. A small amount of bacteria or yeast in the system can affect shelf life or even cause quality issues. That’s why many turn to DANMIL’s UV disinfection units.
Instead of using chemicals, UV uses light. It’s a simple concept: the right wavelength stops microbes from growing, all without affecting taste or texture. There’s nothing added, and nothing left behind. Just clean, effective protection for ingredient water, rinse loops, or any part of your line where hygiene matters.
The UV technology can effectively & efficiently inactivate microorganisms as well as reduce chlorine/chloramine and ozone in the water. UV systems can be integrated at various points across food and beverage facilities to address diverse water treatment needs.
You don’t have to worry about residues or extra handling; UV fits into your process without causing a ripple. It’s a straightforward way to help meet hygiene goals and protect your product, every step of the way. Whether used for process water or ingredient water, UV systems help maintain product quality and support compliance with regulatory standards.
UV systems are commonly applied in bottled water production and in treating sugar syrups or sweeteners, where maintaining microbial control is essential.
Frequently asked questions
You’ll see it in rinse lines, ingredient water systems, and CIP loops, anywhere that needs to stay clean without adding harsh substances. It’s ideal when you need reliable disinfection without altering the process.
UV can deactivate a broad range of microbes, but effectiveness depends on dose, exposure time, and water clarity. Validation testing is usually required for regulated processes.
No. UV disinfection is non-invasive and does not introduce chemicals or alter the physical or chemical properties of the treated liquid.
