When the water treated with ozone comes into contact with the surfaces to be disinfected, it transfers a free, highly reactive oxygen atom to this material. Impurities and germs on the material are bound by the oxygen.
Ozone cleans much faster and more efficiently than chlorine and, apart from oxygen, no by-products or waste products are produced. Ozone does not damage the skin of humans, nor does it pollute the surfaces to be cleaned or food processing machinery.
Food production
In food production, contamination is the greatest danger. Bacteria, yeasts, mould spores and viruses in the air can endanger products and employees. At the same time, you want to avoid chemical disinfectants wherever possible.
Ozone disinfection is a cost-effective, safe and automated process that is already widely used in the food industry.
Germ-reduced cold rooms
Shelf life and quality are increased even further if the cold rooms are practically germ-free. For this purpose, it is advisable to wash out the rooms with ozonated water before reloading them with goods. This is a very good way to prevent salmonella infections.
Fish production
Fish is known to be particularly sensitive. Ozone disinfection of the production halls brings significant improvements in the appearance of the goods and in their shelf life. The risk of listeria infection is eliminated.
Process and wash water
Water plays an essential role in numerous production processes in the food industry. Germs can get into the products via this water.
Ozonation systems keep the water hygienically fresh and usually save the use of chemicals. Fruit, vegetables and lettuce washed with ozonated water stay fresh longer.
