UVC hygiene for baked goods production
- Continuous sterilization during the process
- UVC air sterilization for fermentation, cooling, and production rooms
- UVC belt sterilization for dough pieces, bread, and pastries
- Significantly less mold growth and complaints
- Easy to retrofit into existing lines and cooling technology
UVC air and belt disinfection
Why these are crucial in bakeries
UVC is crucial for hygiene in bakeries when it comes to low-germ air in fermentation and cooling rooms or preventing cross-contamination on conveyor belts for dough pieces and baked goods.
Several critical factors come together in bakeries and bakery product factories:
- Warm, humid areas (e.g., proofing and preparation rooms)
- Cool zones with air coolers and evaporators
- Open dough pieces and baked goods on conveyor belts, trays, and racks
This environment is an ideal breeding ground for mold and other microorganisms. Mold spores are present practically everywhere in the air and find plenty of moisture and food in bakeries and production halls.
Conventional cleaning and disinfection methods have their limitations here:
- Dry cleaning alone is often not enough.
- Chemical agents are time-consuming and costly and can leave residues behind.
- Many areas (air cooler fins, fermentation chambers, high ceilings) are difficult to access.
UVC technology addresses precisely these issues – in a process-integrated, permanent manner and without additional chemicals.
UVC air disinfection
Clean air for dough pieces and baked goods
The greatest danger of mold in baked goods production usually comes from the air: spores are transported by air currents and settle on dough pieces, bread, and pastries. Fermentation and cooling rooms with warm or humid air are particularly critical.
UVC air disinfection:
- continuously removes mold spores, yeasts, and bacteria from the air in fermentation and cooling areas,
- noticeably improves the air quality in production rooms,
- and sustainably reduces mold infestation in facilities and rooms.
UVELIOS® 500 –
Air disinfection for production and cooling rooms
The UVELIOS® 500 system is suitable for open areas such as production rooms, cooling zones, or larger baking halls:
- High-performance UVC system for air disinfection of entire rooms
- Integrated light trap – safe operation even at low room heights
- Designed for temperatures down to approx. 5 °C, making it suitable for cooler zones
- Easy to maintain with simple service accessibility
This allows you to create an “invisible protective shield” of low-germ air above dough lines, cooling belts, and packaging areas.
IRMCOMPACT® & TRS:
UVC modules for air coolers and evaporators
Air coolers and evaporators in cooling rooms are often hidden sources of germs. Condensation and moisture promote biofilms and microorganisms on the fins, and these germs can be distributed throughout the room via the air flow – right onto your baked goods.
With UVC modules such as the integrated TRS or front-mounted IRMCOMPACT®, the following is achieved:
- Evaporator fins are irradiated directly.
- Biofilms and germs on the surface are reduced.
- Air coolers are transformed from “germ spreaders” into hygienically controlled components.
UVC belt disinfection
Hygienic transportation routes for dough pieces and baked goods
Dough pieces, loaves of bread, baguettes, rolls, and sweet pastries are transported on many conveyor belts:
- Conveyor belts for dough pieces during processing
- Conveyor belts before and after the oven
- Cooling and sorting conveyor belts
- Conveyor belts in the cutting and packaging area
Every belt surface is a potential contact surface for germs. If microorganisms settle there, they can be passed on from batch to batch.
steriBELT® 2.0 –
UVC module for conveyor belts
steriBELT® 2.0 is a compact, high-performance UVC device for belt sterilization in the food industry, including in the production of baked goods. It is installed in such a way that the belt surface is irradiated during operation.
Advantages in baked goods production:
- Permanently low germ counts on the belt surface
- Less cross-contamination between different products and batches
- Dry, chemical-free sterilization – ideal where dry cleaning is predominantly used
- High UVC content directly on the surface, making it particularly efficient
- Robust, waterproof design (IP67) – suitable for demanding production environments
Areas of application:
- Dough belt systems and transfer belts
- Belts in front of the proofing cabinet or oven
- Cooling belts for bread and small baked goods
- Knives in bread cutters and slicers
- Packaging lines (bags, trays, and cartons)
Customer Testimonials
Well-known German bakery
“The UVC lamps on the air cooler have enabled us to significantly reduce mold growth on our toast. The slats are reliably sterilized, the air flowing past is continuously disinfected, and the shelf life of our product has improved noticeably.”
How UVC works
Highly effective against mold, yeast, and bacteria
Peschl Ultraviolet uses UVC light with a wavelength of approx. 253.7 nm. This radiation is absorbed by the DNA/RNA of microorganisms and interrupts their ability to reproduce. Bacteria, yeasts, molds, and many viruses are reliably inactivated as a result – without chemicals or heat.
In air disinfection, the air flows through UVC zones in the device or past evaporator surfaces – significantly reducing the germ content in the air.
In belt disinfection, the belt surface is irradiated directly so that germs can no longer multiply uncontrollably between cleaning cycles.
Typical UVC applications
in the bakery industry
Clean air above dough pieces and hygienic conveyor belt surfaces are essential for further processing.
- UVC air disinfection in dough and kneading areas
- UVC conveyor belt disinfection on dough conveyors and transfer points
Result: Fewer foreign germs in the early stages of the process, more consistent dough quality.
Warm, humid air promotes mold growth – absolute hotspots from a hygiene perspective.
- UVC modules for fermentation chambers and fermentation cabinets.
- UVC solutions for air coolers to prevent germs and biofilms on the fins.
Result: Significantly less mold growth, surfaces that stay clean longer, less time-consuming cleaning.
Baked goods are particularly sensitive after leaving the oven. Warm products encounter cold, moving air here.
- UVC air disinfection with UVELIOS® 500 in cooling and refrigeration areas
- UVC modules on evaporators and air coolers (TRS/IRMCOMPACT)
Result: stable air hygiene in cooling zones, less mold on bread and pastries during storage.
Bread, toast, rolls, and pastries are laid out on conveyor belts, sliced, and packaged—a critical moment.
- steriBELT® 2.0 on cutting and packaging conveyor belts
- UVC air disinfection in packaging rooms
Result: Germ-free packaging, improved shelf life stability, fewer complaints.
Raw material and intermediate storage facilities can also become entry points for germs.
- UVC air disinfection on air coolers in storage rooms
- UVC modules in HVAC systems that supply multiple areas
Result: comprehensive hygiene chain – from raw materials to packaged products.
Contact us now without obligation!
Do you have any questions on the subject? Our hygiene team will be happy to answer any questions you may have about our products and UVC disinfection and will provide you with competent advice on air, water and surface disinfection. Contact us for a non-binding consultation!
