Clean-Ice - the innovative process for the sanitation of ice machines

One of the greatest challenges in the food industry, in trade and sales is compliance with the relevant hygiene regulations, in particular the reduction of harmful germs in the production of ice.

Clean-Ice reduces up to 99.999% of all germs and bacteria and permanently prevents the formation of biofilms.

Clean-Ice works with ozone and is therefore residue-free and without chemicals.


Clean Ice - Our Flyer

Your advantages with Clean-Ice by HEMA

Versatile in use

Can be used not only for the production of ice cream for meat and fish counters, but also for fogging systems for fruit and vegetables in the freshness shelf.


Up to 99.999% reduction in germs and bacteria. The formation of biofilms is permanently prevented

Chemical free

Sanitation with ozone, without chemicals and residue-free

Quick mounting

The installation of the Clean-Ice device is easy and only takes about 30 minutes.

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.

Phase 3
These individual molecules (O) combine with remaining oxygen molecules (O2) to form ozone (O3).

Phase 4
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.

Download area

In our download area you will find our current product information and instructions for a fast and convenient download as a pdf file.

Contact us!

If you would like to receive further information about our products, or if you have any questions, please do not hesitate to contact us.

We will find the right solution for your particular application.