In the Kitchen

You Need Only A few Seconds To Kill 99.99% of all know Bacteria and Viruses

Maintain Freshness

Ozone water will keep your food fresh and does not effect it’s flavour. It not only effectively kills micro-organisms that cause food spoilage but also destroys ethylene gas that causes vegetables to wither. The reduction of ethylene gas increases shelf life and reduces shrinkage. Ozone delays moulding and decay in many perishable foods, including fruit, vegetables, meat, fish and seafood; helping them retain their freshness and flavour for longer.

Free your food from bacteria & toxins

Foods are exposed to pathogenic bacteria, antibiotics, growth hormones and pesticides in the production process and packaging. At retailers, where foods are purchased, they are exposed to bacteria from the hands of vendors and customers. When fruits, vegetables, seafood and meat are washed by ozone water, all surface bacteria is killed. Harmful pesticides and herbicides are rendered harmless, making foods safer to eat, without affecting the taste.

Ozone Neutralizes Pesticides

Studies have shown that modern pesticides are linked to cancer and other health disorders. Ozone enhances the taste of fresh perishable food by oxidizing pesticides and neutralizing ammonia and ethylene gases produced by ripening or decay.

Disinfect your kitchen equipment

Dish soap and water remove germs from surfaces, but they cannot kill germs. By disinfecting your kitchen equipment regularly with ozone water, you greatly reduce the risk of unknowingly transmitting germs through surface contact. Ozone removes mildew, fungus, germs and odors that soap and water alone leave behind.

“Ozone Water can do All this ”

By washing under running ozone water for a few seconds you can:

Kill 99.9% of bacteria and viruses on contact. These include all common food pathogens: E.coli, Salmonella, Hepatitis-A, Legionella, Listeria, and Shigella. Ozone is FDA approved for direct food contact application.

Clean Multi Food Surfaces including Fresh Fruit, Salads and Vegetables, Sea Food, Fish and Meat.

Keep produce and food ingredients fresh for up to three times longer by killing the micro- organisms that cause food spoilage, hence delaying the moulding and decaying processes.

Remove agricultural chemical residues and pesticides from vegetables and fruits.

Remove chlorine residues and it’s unpleasant taste from tap water.

Reduce the use of hot water and conventional sanitisers, hence saving on daily operational costs