Sanitation with ozone - what is ozone and how does it work?
Ozone, also known as active oxygen, is a molecule made up of three oxygen atoms (O3), that occurs naturally in our atmosphere.
In the food industry, it is an approved oxidizing and disinfecting agent because it slows down or prevents the growth of bacteria, germs, yeasts and molds and thus improves food safety in many areas.
In water treatment, ozone is used, among other things, for the environmentally friendly oxidation of iron, manganese, organic matter and for disinfection. Ozonization is one of the central treatment stages in many drinking water works.
Since the clean-ice system generates an amount of ozone that is far below the maximum permitted value of 110 µg / m3 according to the EU directive and the ozone is also bound in water or ice, it has no harmful effects on health.
The principle of ozone sanitation
In the clean-ice system, the formation of ozone and its effect takes place in a closed circuit. In doing so, germs and bacteria are eliminated reliably and sustainably, without leaving residues of any kind. The ozone is also no longer available.
Phase 1 and 2
The natural O2 molecules in water are split into two individual molecules by the addition of energy.
These individual molecules (O) combine with remaining oxygen molecules (O2) to form ozone (O3).
The ozone comes into contact with existing germs and bacteria.
Phase 5 und 6
The ozone destroyed the germs and bacteria and was converted back into oxygen (O2) during this process.