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 Element Ozone Water Sanitation
 Water Purification Sanitizer Unit
Element Ozone Units Available in 2PPM Size
Element Ozone Model FS2180 Point of Use Ozone Sanitation System Produces 2PPM at 180 Liters per Hour, the Most Effective at Anti - Bacterial Sanitation.
Please Contact Us if you have any Further Questions. Toll Free 1-866-585-0735.
Recent Contamination Outbreaks Make it a Compelling Choice
As Ozone Technology Continues to Advance, Point-Of-Use (POU) Ozone Products are Delivering Ozone Sanitation and Disinfection Technology to Commercial Applications. These emerging products offer benefits for the food service industry and opportunities for water treatment professionals.
Many bottled water plants in North America use ozone as a final disinfectant for product water just prior to bottling. In industry, ozone is used to treat both process water and waste water. On the supply side of the food industry, ozone use is common and continues to grow for facility and equipment sanitation, sanitization and disinfection of meats, seafood and produce; and process water treatment.
POU Ozone for Food Service
Designed specifically to meet the needs of commercial food service operations, POU ozone systems typically mount near an existing sink and dispense highly concentrated ozonated water for sanitizing and disinfecting. The installation of any newer POU ozone systems is similar to a common RO system. They require a water source, so they typically tee into the cold water source between the wall and the sink, and utilize municipal pressure. Also like an RO system, a drain line is required and can be installed to drain directly to the sink or installed with a saddle adapter directly to the drain.
Ozone (O3) is an extremely effective surface sanitizer and disinfectant for food, food equipment and preparation surfaces. As the allotropic form of oxygen (O2) and a powerful oxidizer, it is 50 times more effective than chlorine and kills bacteria 3,000 times faster. Ozone is effective against E. coli, Salmonella, Norovirus, Listeria and all known bacteria and viruses. Water ozonated to a concentration of 2.0 parts per million has been shown to deliver a 5-log reduction of these microbes with a contact time of 30 seconds. Ozone also quickly decomposes into oxygen, leaving no residual taste or odor on the food product. Until recently, ozone technology has largely been limited to industrial and municipal applications.
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