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Equipment in This Process
Equipment | Function |
Knife Disinfection Rack (Hand Wash & Knife Sanitation Unit) | 82℃ hot water sterilization for knives, scissors + hand washing station |
Disinfection Cabinet | High-temp disinfection for aprons, workwear and tools |
Key Features
Our tool disinfection rack, a key slaughterhouse disinfection equipment, is used for the disinfection of tools such as knives and scissors in the slaughter workshop. It is made of food-grade stainless steel, which is corrosion-resistant and easy to clean. The tool disinfection rack is designed with a reasonable structure, which can place various tools in an orderly manner, facilitating disinfection and taking. It can be used with a tool disinfection device to ensure thorough disinfection of tools. Matching with our disinfection cabinet, it forms a complete set of cleaning and disinfection devices, ensuring the hygiene of the slaughter workshop.
The disinfection cabinet is used for the disinfection of tools, tableware and other items in the slaughter workshop. It adopts high-temperature disinfection technology, which can effectively kill bacteria and viruses, ensuring the hygiene and safety of items. The cabinet is made of food-grade stainless steel, with good sealing performance, which can maintain the disinfection temperature and improve the disinfection effect. It is easy to operate and has a variety of disinfection modes to choose from.
Installation Types Available
Type | Installation | Best For |
Station-Mounted | Fixed to platform/ lifting table railing | Individual workstation use |
Floor-Standing | Independent ground placement | Shared public area in large workshops |
Technical Specifications — Tool Disinfection Rack
Parameter | Value |
Disinfection Temperature | 82 ± 2℃ (PID auto control) |
Heating Power | 1.0~3.0 kW (per tank size) |
Tank Volume | 20~50 L |
Knife Capacity | 10~20 pieces simultaneously |
Control Method | PID temperature sensor + auto on/off |
Operation Guidelines
1. Fill water until overflow pipe flows — always add water BEFORE turning on heater
2. Heat to 82℃, auto-stop via thermostat
3. Insert used knives inverted into rack for disinfection
4. Change water 2~3 times per shift
5. Drain and thoroughly clean at end of shift
Henger Manufacturing's cleaning and disinfection devices are designed in accordance with food safety standards, with stable performance and easy operation. We can provide customized equipment according to the size of the customer's workshop and the cleaning and disinfection needs, and provide professional installation and after-sales service.
Contact us to learn more about equipment details and solutions.
