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Writer's pictureEcoCare Technologies

The Ultimate Guide to Fumigation Machines: Features, Benefits, and Usage

It is a requirement of the day when industries demand hygiene; hence, food, beverage, dairy, and other similar sectors apply it. This guide will elucidate many features, benefits, and usages related to the fumigation machine in most of the industries concerned.



What are fumigation machines?


The dispensing machines in fumigation have a great role in the dispersing of disinfectant chemicals-termed 'fumigants ' to reduce aerial disinfection and surface microbial contamination in food processing environments. Such machines have quite crucial roles in industries dealing with food processing, beverages, and dairy production, whereby the importance of a sterile environment is observed.


Effective aerial fumigation provides assurance that microorganisms in the air are at a minimum, as well as contamination and spoilage that usually occur in places and industries like these. Since the treatment focuses on aerial disinfection for food, dairy, and beverages, it is very helpful for those industries.


Of all the available techniques for microbial decontamination, the use of fumigants is in a class by itself since, upon release from gas fumigation machines, fumigants can diffuse through an enclosed space. 


Machines that emit fumigants disperse them thoroughly to every nook and cranny, thereby targeting airborne microbes and those on various surfaces-even those found in hidden areas, like cracks and crevices. Unlike other means of microbial control, which probably operate effectively only on exposed surfaces, fumigation ensures the thorough reduction of both visible and hidden microbes.

 

This presents enormous advantages in terms of air quality, hygiene, and prevention of contamination within sensitive environments found in food processing and dairy production. Fumigation makes product safety certain by destroying microbial threats that may always elude other cleaning methods and thus extend the shelf life of goods.



Fogging: A technique by which there is spraying of the Disinfection over an area through specifically designed nozzles. This is what is referred to as Ultra Low Volume Fogging. Fogging acts to increase the opportunity for contact between the solution and Airways, especially those that are otherwise inaccessible.


Product Advantages

  • Reduces Airborne Microorganism

  • Increase the Shelf-Life of Your Products

  • Stop Cross Contamination

  • Robust, least maintenance & long-lasting




Specifications

  • Air Operated: Pressure bar 6-8Length: 2 ft

  • Width: 2 ft

  • Height: 5 ft, with adjustable height up to 9 ft

  • MOC: SS 304

  • Warranty: 2 years (Spares available)




Key Characteristics of Fumigation Machines


Antimicrobial Inhibition Efficacy


Fumigation equipment is initially designed for antimicrobial sterilization. The advantage of a fumigation machine is that it can dispense disinfectants in an aerosol state. Hence, its liquid can penetrate all spaces in a room - those secret spaces within cracks and crevices, as well. This implies that there will be a profoundly disinfected environment with minimal indications of such microorganisms on the surface of sight and out of sight. This means hygiene and product safety are enhanced.




Configuration Settings Fumigation machines 


They do have adjustable settings that allow a person to control the rate and intensity of fumigant release, which has been quite important in varying facility sizes and types.

This adjustability enables operators to customize the fumigation and adjust the height of the fumigation machine as per the requirement based on the specific needs of their facility, whether it is a small storage room or a large production area.



Automatic Operation


Professional fumigation equipment has been characterized by automated functions that make fumigation easier and more effective. This kind of automated system can be programmed to start and stop at specific times with no human control. This is convenient enough in a facility that needs fumigation very often but with few people to invest in implementing the process.


For example, the BR IV Fumigation Machine has a programmable timer on which different fumigation cycles can be programmed. This provides surety that fumigation gets carried out at the best times, even when the staff is not around.



Safety Features Safety concerns 


Make the use of fumigation machines paramount, as fumigants could pose serious health hazards. Modern machines are designed with safety features to protect operators and the environment. Operative fumigation machines come with specific machines that automatically shut off once malfunction or working out of the parameter is detected by the machine. 


BR IV Fumigation Machine is also fitted with a safety sensor that constantly monitors the operations of the machine and automatically shuts it down if it detects any form of abnormality. This will prevent accidents from occurring and make sure that the fumigation process is well done, with no safety hazards.




Advantages of Fumigation Machines


Improved Hygiene and Safety


It almost eliminates the microbial populations and, hence, ensures better hygienic conditions. The facilities that maintain a sterile environment have fewer incidents of contamination. This further ensures safer products with a longer shelf life. According to the Food Safety and Inspection Service, facilities that fumigate account for a 40% decline in contamination incidents.


Improved Shelf Life of Products


Proper fumigation ensures that the products do not get spoiled and stay fresh and safe for a longer period. 


For example, dairy product producers, by using fumigation methods, will reduce the rate of spoilage and thereby avoid losses from the products that become unsellable.


Cost Effective microbial control


Fumigation is cost-effective in ensuring hygiene in production environments. Companies that have fumigation machines for them can save by preventing loss due to contamination and also reduce the use of expensive treatments.



Regulatory Compliance


Fumigation aids the food processing industries to meet the very stringent food safety requirements. For instance, industrialized food processing companies in the European Union are allowed to inspect aerial disinfection in food regularly, and therefore fumigation will facilitate the company to ensure that its facility meets regulations set out by these bodies, thereby avoiding potential fines or litigation.



How to Use Fumigation Machines


Preparation


Accurately, the preparatory work before switching on the fumigation machine is the most important regarding the effectiveness and safety of the process. This means removal of all consumables and sealing off the areas where the fumigant can come into contact with food items.

 

To avoid microbial contamination, one should perform fumigation even before production commences. Spraying the fumigants eliminates the need to rinse with water. Proper preparation and timing of fumigation are essential to keep an appropriate sterile environment in the food processing and dairy industries.


The FDA recommends eliminating all food products in an area and blocking any gaps and openings to maintain the fumigant inside, ensuring product quality does not change. Proper preparation will maximize the effectiveness of the fumigation process and ensure that the area is safe to use after the processing.


Starting the Machine


Follow the instructions from the manufacturer about how to set up the fumigation machine properly. This will include adjustments that can be made for area size or type of fumigant, among other factors. Each machine will have its specifications that preferably should be followed for optimal performance. 


For example, if the BR IV Fumigation Machine is utilized, then the flow rate and coverage settings should be employed in concert with recommendations. This type of customization ensures homogeneous distribution of the fumigant and that the treatment applied is commensurate with the size and layout of the facility.



Carrying Out the Fumigation


Turn on the machine for fumigation according to the instructions on the machine. Allow the area to be closed during treatment to allow effectiveness in the area. The time taken during fumigation depends on the potablity, and size of the fumigant machine.


One normal cycle of fumigation could take anything from 1 to 3 hours. This prescribed time needs to be strictly followed to provide adequate opportunity for the fumigant to penetrate all areas deeply and eradicate aerial disinfection.


Activities after Fumigation


After fumigation has occurred, it is necessary to aerate the remaining fumigant to eliminate residues of the fumigant. This permits the area to be available for use most appropriately before food products are returned to the space. 


Many times, OSHA recommends that the area be ventilated for at least 30 minutes before returning to normal operations, allowing time for the remaining fumigant to dissipate and provide a safe atmosphere for employee and product exposure.



Conclusion


Professional fumigation equipment plays a very important role in maintaining cleanliness and safety concerns within the food, beverage, and dairy sectors. They offer aerial disinfection, increase hygiene, allow better shelf life of products, and help companies make their production process compliant with regulatory requirements. 


This is a plus for any facility, as investing in the right fumigation machine will pay for itself theoretically with time and improvement of product quality. Please do not hesitate to ask for questions or more detailed information about fumigation machines.


What types of fumigants are used in the food and dairy sectors?


The main fumigants used in the food, beverage, and dairy industries include EcoCare Peracetic Acid. All of them have their particular uses in aerial disinfection; among them, PAA is increasingly used because of its strong action as a fumigant and disinfectant in those environments where sanitation and microbial control are in focus.


How often should fumigation be carried out in a food processing plant?


Based on the conditions above regarding aerial disinfection activities and facility needs, we shall carry out fumigation activities quarterly or as needed.


Are fumigation machines safe to operate around food products?


Yes, but with necessary precautions. We should remove the food, close the area during treatment, and ensure it is well-ventilated before resuming operations.


How do the machines for fumigation differ from all the rest of the control methods?


Gas fumigation machine seeps through every nook and cranny, hence, with a hidden infestation, they are more effective than surface treatments or traps.


What should I pay attention to when choosing a smoke agent machine? 


Remember the size of the machine as well as your facility, features, safety options, and compatibility with the type of fumigant that will be going in your facility.


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