Taking Aim at Bacteria!
Waldner DOSOMAT Sterilization Technologies
“What kind of sterilization do I need for my packaging plant?” This question is answered by the experts of Hermann WALDNER who provide customized solutions
for respective specifications.
In the food industry, it is important to consider that sterilization isn’t a “one size
fits all” type of formula. Only few products are packed in a completely sterilized
manner. Karl Angele, Managing Director of Hermann WALDNER states: “It does
not make sense to use a sledge-hammer to crack a nut”. Certain product
sensitive foods like food for babies, UHT (ultra high temperature pasteurization),
require the utmost sterilization. However, most of the foods filled in these
industries do not need to pass strict requirements. It is important to understand
that although they do not have to be aseptic, they must be “commercially
sterile”. The requirements determining what may be considered as
“commercially sterile” can be quite versatile. Conditions vary greatly, ranging
from mineral water and sausages to yogurt and desserts. “Our customers want a
type of sterilization that is suitable for their product and packaging. These two
points not only determine the selection for the most appropriate sterilization
system, but also the hygiene level of the machine,” as Karl Angele proclaims.
The classification of sterilization plays a huge role in establishing two terms,
“Log-rate” and “VDMA class”. The log-rate defines in a logarithm how many
germs exist in a container or on a surface after the sterilization process. For
example, Log-rate 3 means that there are -3*10 less germs in proportion to the
initial amount of germs; whereas the VDMA-class describes the overall concept of
the machine. Machines of VDMA class V are completely aseptic which means that
the shelf-life of the products is more than 3 months without cooling. For VDMA
classes lll and lV, the shelf-life of the cooled products can range anywhere from 3
weeks to 4 months. Most of the products on the market belong to these classes.
Karl Angele, Managing Director, Shareholder and Sales Manager states, “If the
product requirements are part of VDMA classes lll or lV, there is much more
leeway to assemble the machines. We like to take full advantage of this and pull
out all the stops for our special machine construction, since after all, “the
customer’s benefit is the top priority.”
An 8 lane inline machine
with a pure air tunnel to fill set or
stirred yogurt, or curd cheese preparations. The
cups are sealed with an aluminum plate. A snap-on lid may
be added. The cup is sterilized by means of “pulsed light”, whereas the
aluminum plate is sterilized by a UVC radiation unit with a star-type reel stand.
Contact. firstname.lastname@example.org, www.ptipacktech.com, 914.337.2005.