Image: Disinfection basin for knives for disinfecting knives and sharpening steels in meat processing plants.

The disinfection basin for knives is made entirely of high-quality stainless steel 1.4301, making it particularly durable, corrosion-resistant and easy to clean. The disinfection basin is a device for hot water disinfection that uses hot water at a minimum temperature of 84 °C to perform what is known as thermal disinfection. In contrast to chemical disinfection, this is a proven method for reliable germ killing without chemical additives. It is used in particular where the highest hygiene standards apply, such as in food processing plants.

The indirect heating technology, in which the heating elements are embedded between the inner tub and the outer casing, prevents direct contact with the water. This significantly increases the service life of the technology and prevents the formation of limescale or deposits on the heating components. It also makes cleaning the smooth inner surfaces easier.

For knife disinfection, the water is kept at a constant temperature of at least 84 °C. Once this temperature has been reached, the previously cleaned knives can be hung in the holder up to the handle. An exposure time of at least 60 seconds ensures reliable germ reduction. The knife disinfection basin has a capacity of approximately 4 litres of water.

The basin is delivered ready to plug in. The plastic insert supplied holds 3 knives and 1 sharpening steel and can be easily removed for cleaning. For hygienically safe operation, it is recommended to use at least two knives alternately per workstation.