What is the safest way to remove odours from coldrooms and preserve the contents without chemicals

Ozone gas is a very efficient system for eliminating harmful bacteria and viruses in food processing as it leaves no harmful residues and is very fast acting as a disinfectant. It can be pumped into the cold room at night to remove all bacteria and odours

Ozone is the only method of controlling dangerous bacteria that doesn’t leave a residue to taint the product. Ozone gas pushed into the cool room will destroy the level of bacteria on the food and surfaces and in turn increase the shelf life of fruit, meat, chicken and seafood . OA200N is ideal for this situation.

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Even though food shop regulators require stringent cleaning at the end of the working day, bacteria and viruses still exist on surfaces and in the air around the shop fittings and preparation areas. Running an ozone generator after the shop is closed will provide effective treatment for air borne and surface contamination ensuring a high level of hygiene.

In larger commercial operations such as abattoirs, poultry processing, fish markets, the ozone is injected into water and then used as a wash down to remove bacteria and viruses without leaving chemical residues. it is 100% safe

Ozone destroys bacteria 3000 times faster than chlorine and is also used by fruit growers for washing the fruit and in wine and beer lines to sterilise the lines so produce is not tainted.

Berries are very prone to fungus and prove difficult to store for clients

See below for a comparison of what improvements ozone can make to fruit