Ozone can be used to reliably sterilise rooms and remove odours. As a volatile gas, ozone also reaches inaccessible places and surfaces made of fabric.
Ozone disinfection is a process derived from nature: Pure, highly reactive oxygen occurs in nature, e.g. after thunderstorms or at high altitudes. Because of the purifying effect of ozone, the air at high altitudes or the atmosphere after a thunderstorm seems particularly clean.
Ozone disinfection (Production Pollution Control, PPC) produces UV light under controlled conditions which, in combination with the natural oxygen in the air, generates pure ozone (without nitrogen oxides). Ozone has the property of combining with organic osmogens (odorous substances) and oxidising them. In the process, microorganisms in the air and on surfaces, such as germs, bacteria and fungal spores, are also inactivated. The residual product after oxidation is oxygen again; there are no harmful by-products.
If room air and surfaces are to be disinfected, a larger quantity of ozone is generated. This is because while simply structured microorganisms are highly sensitive to ozone and can easily be deactivated with a low dose, much greater energies are needed to kill fungi and spores.
Furnished rooms and rooms with upholstery and curtains can be disinfected and odours removed with ozone.
Especially in rooms where people with infectious diseases have stayed, disinfection is uncomplicated, residue-free and without danger to surfaces. Patients and staff are protected from infection.
The smell of cigarettes or cigars can make non-smoking rooms in hotels unrentable for days. A three-hour ozone treatment completely neutralises the smell of smoke with little effort and almost no cost.
Contamination is the greatest danger in food production. Bacteria, yeasts, mould spores and viruses in the air can endanger products and employees. At the same time, you want to avoid chemical disinfectants.
Ozone disinfection is the ideal method to control the dangers of contamination: cost-effective, safe, ad hoc and automated. Ozone disinfection is therefore becoming more and more popular in food production.
Most germs survive in a frozen environment and remain a threat. Freezer lines can be disinfected via the air without the use of liquid. Batch changes can be used for disinfection.
Fish is known to be particularly sensitive. Ozone disinfection of production halls brings significant improvements in the appearance of the goods and in their shelf life.
However, ozone must not be used directly on food or in the presence of humans and living creatures. In this case, UV-C disinfection is the better alternative.
Shelf life and quality are increased even more when the cold rooms are practically germ-free. Disinfection can be automated. Protective circuits prevent people from coming to harm.
In pharmaceutical production, germ-free production facilities are particularly important. With ozonated room air, even the most remote corners of the plants are reached.