The solution
Three steps. One continuous cycle.
Two contamination vectors. One device. One single UV-C pass.
Step 1 — Purify incoming water
UV-C eliminates 99.9% of waterborne pathogens before they enter the ice production process.
Every litre of water entering your ice machine first passes through Glaciasept™'s UV-C chamber, where high-intensity 254nm light neutralises waterborne pathogens at the source. No chemicals. No cartridges. Scale prevention is maintained through a dedicated polyphosphate dosing cartridge at approximately one quarter of the cost of a standard filtration cartridge.
Step 2 — Pressurise the food zone
Fluxaria™ creates a continuous positive air pressure barrier inside the ice machine — the same principle used in pharmaceutical laboratories and sterile production environments.
Glaciasept™'s Fluxaria™ module continuously draws ambient air through a foam pre-filter, disinfects it at 254nm UV-C, and pushes it into the food zone through a dedicated air duct. The result is continuous positive air pressure that physically prevents untreated air from entering. Fluxaria™ operates continuously, 24/7, at a maximum power draw of 30W — virtually inaudible in a commercial kitchen. A green LED confirms both systems are active.
Step 3 — Maintain continuous protection
By eliminating both contamination vectors simultaneously, Glaciasept™ extends cleaning intervals from monthly to quarterly — while maintaining a higher standard of hygiene.
With airborne contamination continuously blocked and incoming water continuously disinfected, the conditions that drive biofilm formation are systematically suppressed. The result is a statutory reduction in manual cleaning frequency from 26 to 4 times per year. The UV-C lamp runs continuously, free from thermal stress — achieving approximately 26,000 hours of operational lifespan, or around three years of continuous use.