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Process Water Disinfection
Water is an integral part of food and beverage manufacturing, used for many different processes, from cooling products to cleaning equipment. Even when not used as an ingredient, water may still come into contact with the product and contaminate it if it is not free of pathogens. Such consequences can greatly impact manufacturers’ revenues and lead to disastrous effects on manufacturers’ public image and brand.
Drastically reducing the need for process water disinfection chemicals
Atlantium’s Hydro-Optic Disinfection™ system consistently inactivates microorganisms at high levels of disinfection, achieving superior-quality water for use in manufacturing processes such as rinse water, and water used for CIP (Cleaning in Place) of the product line. The environmentally-friendly system drastically reduces manufacturers’ need for the use of chemicals to rid water of pathogens. In this way, manufacturers can better meet consumer demands for healthier products by using water with a much lower chemical content while reducing expenditures for chemical disinfectants and associated system corrosion and maintenance. For example, one Atlantium customer saved tens of thousands of dollars annually on process water disinfection.
Atlantium’s system can be installed at different locations throughout a plant’s production line, depending on disinfection requirements. Atlantium’s UV is not affected by cold or hot temperatures or compromised no matter what the pH.
Consistent dose delivery – high microbial inactivation
Atlantium’s automated Monitoring and Control system that provides real-time, continuous reading of water flow rate, measurement of water UV transmissivity and lamp intensity and adjusts the required disinfection dose accordingly.
Fewer chemicals, improved safety
Atlantium’s food and beverage customers ensure their products’ safety and enjoy quick ROI on Atlantium’s systems. They:
- Achieve log reduction goals for target microorganisms
- Minimize the use of chemicals and:
- Reduce residual carcinogenic substances in the food
- Eliminate the taste and odor associated with chemicals (such as chlorine) in the final product
- Create a healthier work environment
- Significantly reduce energy and chlorination expenditures
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