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The characteristic of ozone makes it extremely useful to control the grease build-up, i.e. in exhaust systems in restaurants and food production. It is a proven method to facilitate cleaning, prevent fire hazards and as a bonus, eliminate the odour.

Using ozone in the disinfection and cleaning process has numerous advantages over traditional disinfectant methods. Ozone is one of the most powerful yet natural oxidizing agents that can extinguish viruses, bacteria, germs and pathogens that can cause the contamination of surfaces and air.  One of the advantages of ozone is that it leaves no chemical residues – a typical drawback of traditional detergents. Ozone brakes down to oxygen, making it an environmentally friendly and efficient method.

Ozone gas is very effective against various types of pathogenic organisms. It can reach the voids and crates that usually are our of reach for cleaning. The fact that ozone does not need additional rinsing makes it to be a very versatile and time-saving and water-saving method.  
It is essential to mention that ozone does not require storage as it is produced in situ, and no special handling is required as no mixing of hazardous components is needed. 

Food processing with its firm requirements and rules must keep the product pathogens free and avoid cross-contamination. One of the significant concerns in the food processing segment is the formation of biofilm. Hard to treat biofilms are common to be found in cracks, knives, slicers, portioners etc. The layer of the microorganisms that form biofilm can become resistant to the traditional treatment methods, which leads to the increase of the dosages while still making it labour intensive and hard to reach all the surfaces. The benefit of ozone is that it damages the cell of the microorganism and break organic material; hence no future growth is possible.  

For many applications, a bacteria reduction of 99.99 % (4 log reduction) is enough, for a higher deactivation grade, the solution is adapted to provide higher concentrations and exposure time. With a correctly designed system, the bacteria spores can also be efficiently treated. 
In food applications, the migration of microorganism inside the plant speeds up melding. However, with gentle ozone treatment, the moulding process is easily postponed for several days without damaging the produce. 

In the dairy industry equipment has been sanitized using ozone which performs well and eliminates the need for chemical disinfectants. Ozone treatment enables shorter cleaning time, and no usage of heat generated cleaning alternatives.  
The characteristic of ozone makes it extremely useful to control the grease build-up, i.e. in exhaust systems in restaurants and food production. It is a proven method to facilitate cleaning, prevent fire hazards and as a bonus, eliminate the odour.

 

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