Traditional chemical based sanitisation techniques can leave a residue behind - ozone does not

  1. POST HARVEST WASHING - ozonated water is perfect for washing fruits and vegetables once they are harvested. Ozone sanitises the food product and eliminates the risk of microbiological contamination. Delicate fruits in particular will benefit for ozone sanitation because it does not require the vigorous washing associated with other methods.
  2. COLD STORAGE - it has been scientifically proven that ozone removes the ethylene which is produced during the ripening process. Therefore the use of ozone extends the storage and shelf life of fruits and vegetables
  3. WINE BARRELS - ozone significantly reduces salmonella, listeria, brettanomyces, and other unwanted organism populations. It enables you to maintain the correct barrel health without compromising the essence of the wood.
  4. SURFACES - ozonated water is used to sanitise both food contact and non food contact surfaces. Ozone reduces the amount of fat, oil, and grease. It kills mico-organisms and removes biofilm build up on all surfaces, including floor drains. Aqueous ozone is also used as a sterilising spray on food processing machinery, conveyor belts, and floors.
  5. SEAFOOD - as a wash for seafood, ozonated water removes bacteria and protein slime 10 times more effectively than chlorine, and when handled correctly, higher concentrations of ozone can be used without toxicity or tainting the seafood
  6. FACTORY AIR - gaseous ozone effectively sanitises the air in factory processing areas

51 Randolph Street, Eden Terrace
Auckland, New Zealand 1010


Phone: (09) 415 3335

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