ABOUT OZONE
About Ozone Sanitation Technology
Ozone is simply a gas composed of three oxygen atoms. It's an
extraordinary sanitizing agent that's economically produced and
remarkably effective in applications involving food processing and
equipment sanitizing.
On June 26 2001, the FDA published a
final ruling approving ozone as an additive to kill food-borne
pathogens. This approval opened the food industry to begin utilizing
ozone in their plants to replace conventional sanitation techniques
such as chlorine, steam or hot water.
Applications of Ozone
Ozone is a gas that can safely be used in either a gaseous state
or dissolved in water. The most common way to clean with ozone is
to dissolve the gas in cold water and use the resulting solution
in place of hot water and chemicals as a sanitizer. The key issue
when ozone is used in water is the how much dissolved ozone is
placed in the water. The concentration (ppm) X Time (minutes) = CT
Value. If the concentration of ozone (ppm) is low then more time
to sanitize is needed. The need to have higher concentrations is a
problem for most ozone equipment in that 1.5 – 2.5 ppm is typical.
To get good sanitation you need to have 10-15 ppm of ozone in the
water. Typical ozone applications currently include:
- Mold Control
- Beverage Processing
- BOD Control
- Equipment Sanitization
- Fruits/Vegetable Washer
- CIP Systems
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- Ozonated Ice
- Groundwater
- Laundry Washing
- Meat Processing
- Medical Sterilization
- Odor Control
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- Poultry Processing
- Pork Processing
- Processing Plant Sanitation
- Waste Water Treatment
- Dairy Sanitation
- Much more...
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