Commercial Kitchen

Since the FDA’s approval of ozone as an anti-microbial agent in 2001, ozone sanitation systems have been widely accepted as an effective means to improve food safety and quality.
Ozone treatments have the benefit of forming fewer undesirable by-products than chlorine treatments, such as trihalomethane, chloroform, and other dangerous compounds. Ozone is faster acting than chlorine, steam, or hot water and allows for superior disinfection of microbes (including mold, bacteria, viruses, and cysts).

• Fresh produce/fruit packaging
• Product preservation
• Package sanitation
• Surface sanitation
• Process water purification