A new range of Ozone generators designed to address the requirements of almost every possible application to enhance and protect our modern-day lifestyle from the ever increasing menace of BACTERIA and Virus.

These Ozone generators are designed for specific applications. Also available are other more sophisticated models adaptable with adjustable output ozone levels and concentrations, subject to feed gas (Ambient or prepared Dry Air). These units are suitable for gas and aqueous phase applications without further modification.

Why Ozone?

Ozone is the second strongest oxidising agent known next to FLUORINE.

The benefits of ozone are as follows:
Ozone is a powerful oxidant.
Ozone is a gentle disinfectant.
Ozone will maintain a hygienic environment.
Ozone is an effective deodorising agent.
Ozone prevents cross contamination and cross taint.
Ozone will help maintain sterility and prolong food quality.

Ozone prevents the growth of Micro-Organisms

Micro-organisms are one of the main causes of spoilage in the food chain. Bacteria and fungi are present in the air and on food surfaces, the preparation counters, packaging and the store room. Low concentrations of ozone in the air have both a microbiostatic (no growth) and microbiocidal (lethal) effect. The static effect is most pronounced, but the lethal effects are frequently reported in the scientific literature. These effects show up positively on the longer storage lives of food.

Ozone is meant as an alternative to existin hygiene procedures, but as a supplement to them.

It is commonly known that improvements in food hygiene at the handling stage result in longer shelf life.

What is Ozone?

Ozone is a 3-Atom allotropic form of Oxygen, O2. Commercially, ozone is generated by exposure of normal oxygen to a high-voltage electrical discharge or UV. Ozone is an outstanding bactericide and virus deactivant and will oxidise both organic and inorganic substances by surface breakdown and disruption of the internal cell chemistry.

Ozone in aqueous solutions is a better oxidant than Chlorine or Hyperchlorite (OCT). The speed of disinfection of water is 3.125 times faster with ozone than with chlorine.

Destroys Bacteria

Ozone is an oxidant, which means that it is hungry for electrons from other molecular structures. It is this vital property that makes it such an effective disinfectant and deodorising agent.

Odours are destroyed – not simply masked as in the everyday use of the term ‘deodorant’ This action prevents cross-taint and cross-contamination and will therefore protect and enhance flavours and fragrances produced by all naturally grown species.

Not Storable

Ozone cannot be stored or bottled so it has to be produced at the point of use. It has a characteristically strong, pungent odour that is detectable at concentrations as low as 0.01ppm.

Ozone is not carcinogenic and is not listed as either a confirmed or suspected carcinogen.

Exposure Standards

Like all other oxidising gases, Health and Safety Guidelines on exposure standards need to be adhered to when using ozone if human exposure is likely.

The current long-term maximum average exposure to ozone recommended by EH 38 guidelines and American Conference of Industrial Hygienists (ACGIA) is 0.01ppm. for a normal 8 hour working day (40h. work/week) and 0.3ppm. continuously for a short period (10 mins).

Perishable Food Storage

Post-harvest disease cannot be cured, only prevented. Influence of Storage conditions on the product.
Three mechanisms of spoilage.

Living organisms: vermin, insects, fungi and bacteria.
Biochemical activity within the product (food) itself, ie. Respiration, stalling, browning and rancidity (diminishing quality and customer appeal).
Physical processes eg. Damaged packaging and/or re-crystallisation action in sugar confectionary, fats and frozen product resulting in diminished quality.

Spoilage – Attributable Cause

Accelerated deterioration in perishable produce is mainly attributed to conditions that prevail in packaging, handling, processing, transportation and storage/display.

Flour and Grain Mites are active at near 0°C, therefore there is no guarantee that lower temperature will result in extended storage life.

CROSS-CONTAMINATION AND CROSS-TAINT create impossible demands on normal hygiene practices.


Benefits of using Ozone

Ozone as a disinfectant

As a gaseous agent, ozone is similar in effectiveness to Formalin or Ethyl Oxide but with none of their disadvantages.

Compared with recognised normal WET disinfectants.

They are applied for limited periods.
They need to be removed.
High applications are needed.
Labour intensive
Doubtful coverage of inaccessible areas.

Ozone Advantages

An ozonised air stream (or fogging system) will combat and disinfect airborne and surface bacteria continuously (with no labour force) and reach areas normally considered inaccessible.

Note

Ozone is not a total replacement of Standard Hygiene practices but a considerable and beneficial aid to achieving maximum sterilisation and deodorisation in minimum time and with a reduction in the use of costly labour and detergents.

Preparation and Installation

Ozone preparation combined with application knowledge and competent installation methods will PREVENT FOOD SPOILAGE AND PROLONG SHELF-LIFE.

What it does… (Gaseous Phase)

Inhibits the growth of food spoilage organisms.
Kills airborne and surface bacteria and fungi
Reduces Waste
Combats offensive odours
Provides protection against infection
Improves hygiene

Who Benefits?

GROWERS-PROCESSORS-STORAGE/DISTRIBUTION-RETAIL-CONSUMER.

Inhibits contamination and food spoilage
Reduces food waste – higher profits
Increased sellable volume – sell more of what you buy
More durable product – original freshness maintained longer
Improved storage flexibility – wider mixed product range can be stored
Improved storage hygiene – lower cost and improved standards.

AQUEOUS PHASE
Cold water storage – Hose – Spray – Fog

Applications

Greenhouse irrigation – Spray – Fog
Abattoir & Hatcheries – carcass and Hand Wash
Intensive rearing – Animal Husbandry – Drinking water line.
Animal Pens and Milking Parlours.
Food processing line – preparation counters
Kitchens/ Canteens – Final Rinse – Hand Wash
Vets – Kennels – Catteries
Transport Hygiene – Wash/Rinse – Ambulance/Chilled Cargo Compartments
Indoor Fountains

Other Applications (Gas & Water Phase)