Spray disinfection in bread cooling rooms
A Japanese bread bakery was concerned about hygiene measures in their bread cooling room. The cooling room is a room where baked bread is temporarily stored until it has cooled down and is easy to cut. It is important to cool down bread because its full of steam after coming out of the oven. If not cooled down properly, it can collapse when cut or develop a gummy-like structure.
The problem
As mentioned, the industrial bakery was concerned about hygiene measures in their bread cooling room. In this cooling room, cold air is sent in from a duct in the ceiling. However, when a large amount of baked bread is lined up inside, the room temperature rises and creates an environment that is conducive to the growth of bacteria. The challenge was how to prevent the growth of bacteria amid the inevitable rise in temperature.
The solution
After inspecting the site and situation, Ikeuchi Japan proposed a system that uses a pneumatic spray nozzle to spray alcohol disinfectant inside the duct leading to the cooling room and then uses the airflow to disinfect the entire cooling room.
Without directly spraying inside the cooling chamber, the entire space is indirectly disinfected with alcohol, suppressing the growth of bacteria. In addition, the fine mist and automatic intermittent operation ensure that the inside of the duct does not get wet. While maintaining a hygienic environment, it continues to support the making of delicious bread today.
For this application, Ikeuchi Japan selected the BIM spraying system. BIM is known for its small droplet size between 20 – 100 μm and is commonly used for disinfection, moisturization and deoderization purposes.
The result
After installing the disinfection solution in the air duct of the bread cooling chamber, the bakery no longer had to worry about the risk of mold. The company was pleases with the solution and considered to implement it at other locations as well.
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