Disinfection of dairy, food industry equipment

Chemicals and hot water have been used as a standard disinfection solution in dairy industry for a long time. However, today there is an alternative choice – ozone. The use of effective and reliable ozonation system allows reducing general expenses, simplifying cleaning process and reducing environmental impact. One of the unique advantages of ozone is its production from air, i.e., it is a natural, free of charge raw material. No transportation or cleaning afterwards is needed; no after-rinsing is needed; the process is residue free and has very low environmental impact. Ozonation system installation is very easy and does not affect your normal processes.

Cleanliness and good hygiene ensure high-quality milk production. Unsuitable and dirty equipment may increase the amount of bacteria, mould, and microorganisms in milk tanks. Ozone is one of the most powerful oxidising agents which quickly removes biofilms and aggressively destroy bacteria. Therefore, to avoid these problems, ozone is one of the most natural and efficient disinfectants without harmful by-products.

Furthermore, increasing pollution in food industry makes it necessary to constantly look for new / alternative disinfection methods. Closed technological equipment which comes into contact with fresh or processed food products and beverages, such as tubes, dishes, evaporators, must be cleaned to maintain appropriate level of hygiene and working environment. Ozone can be used in all industrial food and beverage sectors, for example:

  • sauce production;
  • juice processing;
  • fresh product, such as fruit and spice, handling;
  • water bottling processes;
  • breweries.

Ozone has a great oxidation potential which ensures high disinfection possibility and supplements traditional chemicals in terms of elimination of grease, protein and carbohydrate residue. Ozone is produced from oxygen (air) through corona discharge (oxygen atoms are ionized and ozone molecules are formed). Ozone, as compared to other cleaning and disinfection agents, has many advantages:

  • low energy costs;
  • saving of rinse water;
  • efficient oxidizing agent which removes organic residue and particles;
  • no harmful by-products;
  • produced on site of chemical processing;
  • extended shelf life of products.

Chemicals and hot water have been used as a standard disinfection solution in dairy industry for a long time. However, today there is an alternative choice – ozone. The use of effective and reliable ozonation system allows reducing general expenses, simplifying cleaning process and reducing environmental impact. One of the unique advantages of ozone is its production from air, i.e., it is a natural, free of charge raw material. No transportation or cleaning afterwards is needed; no after-rinsing is needed; the process is residue free and has very low environmental impact. Ozonation system installation is very easy and does not affect your normal processes.

Cleanliness and good hygiene ensure high-quality milk production. Unsuitable and dirty equipment may increase the amount of bacteria, mould, and microorganisms in milk tanks. Ozone is one of the most powerful oxidising agents which quickly removes biofilms and aggressively destroy bacteria. Therefore, to avoid these problems, ozone is one of the most natural and efficient disinfectants without harmful by-products.

Furthermore, increasing pollution in food industry makes it necessary to constantly look for new / alternative disinfection methods. Closed technological equipment which comes into contact with fresh or processed food products and beverages, such as tubes, dishes, evaporators, must be cleaned to maintain appropriate level of hygiene and working environment. Ozone can be used in all industrial food and beverage sectors, for example:

  • sauce production;
  • juice processing;
  • fresh product, such as fruit and spice, handling;
  • water bottling processes;
  • breweries.

Ozone has a great oxidation potential which ensures high disinfection possibility and supplements traditional chemicals in terms of elimination of grease, protein and carbohydrate residue. Ozone is produced from oxygen (air) through corona discharge (oxygen atoms are ionized and ozone molecules are formed). Ozone, as compared to other cleaning and disinfection agents, has many advantages:

  • low energy costs;
  • saving of rinse water;
  • efficient oxidizing agent which removes organic residue and particles;
  • no harmful by-products;
  • produced on site of chemical processing;
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