UVC is invisible ultraviolet light with wavelengths between 100-280 nm, classified as non-ionizing radiation. It provides effective chemical-free disinfection and sterilization, killing insects, viruses, microbes, fungi, and molds.

UVC dosage is affected by the distance from the light source, the intensity of the source, and exposure time. Higher-powered sources require less time to reach the target dose. Lower-power UVC sources require more time to reach the desired dose. In general, higher doses provide greater disinfection.

What is UVC good for?

So many things! Applications include sterilizing surfaces, water purification, increasing food safety, extending shelf life, eliminating insects, and whole room disinfection. UVC works especially well on smooth surfaces, air, and some liquids.

UVC is used in the medical industry and many food industries including meat, fish, poultry, dairy, produce, yeasts, flours, liquid sugars, beverages, ice, frozen food, delaying sprouting in potatoes and onions, etc.