A demonstration conducted on-site confirmed the effectiveness of the solution.
Significant cost savings from reduced sanitizer consumption were achieved.

At a seafood processing plant producing fish cakes and other surimi*-based foods, products transported on conveyors were sanitized with alcohol-based sanitizer before entering the steamer.
*Surimi: a versatile fish paste crafted from finely ground white fish, celebrated for its smooth texture and its ability to replicate the taste of premium seafood in a variety of flavorful dishes.

The current method relied on a simple flow-through system using single pipes, resulting in high sanitizer consumption and significant cost burdens.
To address this issue, the plant consulted IKEUCHI for a solution to reduce sanitizer usage while ensuring effective sanitization.

We proposed the use of a pneumatic flat spray nozzle for sanitizer application. This compact CBIM Series nozzle features a very low flow rate but enables sanitizer to be applied across the entire product with a fan-shaped spray pattern. As a result, it significantly reduces sanitizer waste compared to the conventional flow-through method.

Additionally, the nozzle is designed to softly spray a fine fog, minimizing dispersion while accurately applying only the required amount to the product. This not only reduces sanitizer consumption but also ensures efficient sanitization.