MZN-40 Wall-Mounted UVC Air Sterilizer Lamp
MZN-40 Wall-Mounted UVC Air Sterilizer Lamp
MZN-40 Wall-Mounted UVC Air Sterilizer Lamp MZN-40 Medium Commercial Wall-Mounted UVC Air Sterilizer | 28W High Power, for 80-150m³ Spaces, 2.1m Horizontal Irradiation, Commercial-Grade Air Disinfection Equipment
The MZN-40 is a commercial-grade wall-mounted ultraviolet air sterilization device for medium-sized spaces. Equipped with a 28W high-power UVC ultraviolet sterilization system, it can cover 80-150m³ space, realize 360° diffused air sterilization, and efficiently kill pathogenic bacteria, viruses and molds in the air. Adopting the safety installation scheme of 2.1m high-level horizontal irradiation, paired with a durable metal body, it operates stably and has high sterilization efficiency. It is widely used in office, education, medical, catering and other medium space scenarios. It supports standard 220V/50Hz voltage and small-batch customization, and is an ideal choice for air hygiene protection in medium commercial spaces.
It adopts 253.7nm wavelength short-wave UVC physical sterilization technology. High-energy ultraviolet photons destroy the genetic material structure of microorganisms, and quickly kill common harmful microorganisms such as Escherichia coli, Staphylococcus aureus and influenza virus in the air, with a sterilization rate of up to 99.9%. Pure physical disinfection method, no chemical addition, no residual pollution, and no harmful substances remain after disinfection.
The product takes 2.1m high-level horizontal irradiation as the core safety installation specification:
Specially designed for 80-150m³ medium spaces, applicable scenarios include: ✅ Medium meeting rooms, open office areas, classrooms ✅ Restaurant private rooms, milk tea shops, small cafes ✅ Clinic infusion rooms, pharmacies, beauty salon operation rooms ✅ Hotel lobbies, front desk reception areas ✅ Supermarkets and convenience stores, maternal and child stores ✅ Gym exercise rooms, yoga studios
表格
| Item | Detailed Parameters |
|---|---|
| Model | MZN-40 Wall-Mounted UVC Air Sterilizer Lamp |
| Total Power | UVC-28W |
| Applicable Sterilization Volume | 80-150m³ |
| Dimensions (L×W×H) | 480mm × 142mm × 170mm |
| Net Weight | 4.1kg |
| Installation Method | Wall-mounted, installed at 2.1m height with horizontal irradiation |
| Sterilization Method | 253.7nm short-wave UVC physical sterilization |
| Rated Voltage | 220V/50Hz (custom voltage available) |
Shenzhen Mizhinuo Technology Co., Ltd. was established in year 1996. The company possesses advanced production equipment, strong technical capabilities, strict quality inspection procedures, and a scientific management system.
Our company always insists on being customer-centric and prioritizing quality belief. We specialize in manufacturing high-quality Dry Burning Bain Marie and have developed into an international China Dry Burning Bain Marie manufacturer, primarily for export to more than fifty countries and regions, including Germany, Italy, France, Australia, America and Southeast Asia.
Weixinli will continue to work hard, breaking through obstacles in the intense waves of competition, and carefully bringing customers top-quality products with excellent cost performance. We eagerly look forward to joining hands with you to create brilliance together. Become your reliable wholesale Dry Burning Bain Marie factory.
A Dry Burning Bain Marie is a commercial kitchen appliance designed to maintain food at a consistent temperature without direct contact with water. Unlike traditional water baths, dry burning systems use electric heating elements or dry heat plates to warm containers. This method reduces the risk of water contamination and requires less maintenance, making it suitable for high-volume food service operations.
One common question among kitchen operators is whether dry-burning bain maries affect the taste or texture of food. Because the heat is indirect, it gently maintains temperature without overcooking, preserving both flavor and moisture. Additionally, these units often have adjustable temperature controls, allowing precise heat management for different food types, from sauces to delicate desserts.
Energy efficiency is another concern. Dry burning systems tend to have faster heat-up times compared to water-based bain maries, and since no water needs to be replenished or heated, energy consumption can be lower over long operating periods. Users also value the ease of cleaning, as there is no standing water that can harbor bacteria, which contributes to safer food handling practices in busy kitchens.
A Dry Heating Bain Marie works by applying controlled heat to food containers without the use of water. This approach provides several practical benefits for professional kitchens. One key consideration is uniform heating. Dry heating bain maries distribute heat evenly across the base of the food pan, reducing the risk of hot spots that can burn delicate ingredients or dry out sauces.
Operators often ask about compatibility with different pan sizes. Modern dry heating units are designed to accommodate standard gastronorm pans, ensuring versatility for catering, buffet setups, or restaurant service. Many units also feature removable trays or inserts, making it easier to switch foods without interrupting the heating process.
Safety is an important topic. Because no water is involved, dry heating bain maries eliminate hazards related to steam burns or accidental spills, which are common in wet bain marie setups. This can be particularly useful in fast-paced environments such as hotel buffets or institutional kitchens where staff safety is a priority.
A Dry Heated Bain Marie emphasizes long-term usability and operational convenience. One question frequently asked is how to maintain a consistent temperature over extended periods. Dry heated units often come with thermoregulatory controls and digital displays, enabling precise monitoring and adjustments to keep foods within safe serving temperatures.
Maintenance and cleaning are simplified because there is no water reservoir to empty or scale to remove. Users should regularly clean the exterior surfaces and the heating plates to prevent food residues from accumulating, which helps maintain hygiene and prolongs the lifespan of the equipment.
Another consideration is heat retention. Dry-heated bain maries can maintain food temperature even during peak service hours, which is essential for buffet setups or catering events. While the heating method differs from traditional water baths, the end result is similar in that food stays warm without losing quality, making it suitable for sauces, soups, or pre-cooked dishes.
When selecting between a Dry Burning Bain Marie, Dry Heating Bain Marie, and Dry Heated Bain Marie, kitchen managers often compare factors such as efficiency, food safety, and versatility. Dry burning models offer rapid heat-up and easy cleaning, dry heating units emphasize uniform heat distribution and safety, and dry-heated bain maries provide consistent temperature control over long service periods.
Consider the type of food and service style. Dry methods are particularly advantageous in environments where frequent pan changes or high hygiene standards are required. They are also well-suited for international export due to their simplicity and low maintenance requirements, which explains their popularity in professional kitchens across Europe, North America, and Southeast Asia.
Established in 1996, Shenzhen Mizhinuo Technology Co., Ltd.. has grown into a professional manufacturer of commercial kitchen equipment, integrating R&D, design, manufacturing, and sales.
Contact
2nd Floor, Building 1, Dongbao Industrial Zone, 201 Wanfeng Middle Road, Baoan District, Shenzhen City.
17704086849
+86-18902449781
info@mizhinuo.com
GET OFFER
Fill in the form below to get a quote for our products or services.
