Moulds can be a challenging problem in bakeries. Proofer systems are susceptible to moulds due to the high temperatures and humidity. UVC is a proven method to prevent moulds growing on surfaces. Reducing moulds can save money on cleaning and reduces the need of early replacements of dough cups or carriers.
The benefits of disinfecting proofer systems:
lower cleaning costs
less frequent replacing of the dough cups
improves product quality
Ultraviolet is electromagnetic radiation, just outside that part of the light spectrum that is visible to the human eye.
The short-waved and energetic UVC radiation is absorbed by certain parts of the DNA which causes a photochemical change. This change affects the DNA and ensures that the microorganisms can not reproduce and die. UVC works an all microorganisms.