Product Home / Product 
Ozone
is a chemical-free sterilization ● Advanced deodorization technology
is a powerful tool for implementing HACCP food safety and hygiene control
● Advantages of ozone
1. The
oxidizing power of ozone is second only to fluorine
2. The sterilizing power of ozone is 600~3000 times that of fluorine under the
same conditions
3. Ozone decomposes pollutants and quickly reduces them to oxygen without
causing residual problems.
4. It is convenient to manufacture ozone in industry.
The use
of KTC ozone generation system only requires air as raw material and
electricity, and can be continuously produced without transportation and
storage, easy to use.
5. No heating is needed to achieve the purpose of sterilization, and it can
maintain the original flavor of the food.
6. Use ozone, sterilization
and deodorization, and there will be no sanitary dead angle
7.
Using ozone, there is no problem of injury caused by ultraviolet rays.
Industry Places
Food Factory, Biscuit Factory, Confectionery Factory, Meat Processing Factory,
Aquatic Products Processing Factory, Ice Factory, Beverage Factory, Mineral
Water Factory, Packaging Water Factory, Brewery, Manufacturing Factory, Bakery
Factory, Fish Market, Slaughterhouse, Tofu processing factory, vegetable and
fruit processing factory, dipping sauce factory, vegetable and fruit supply
center, central kitchen, lunch box supply center, fresh food supermarket,
restaurant, refrigerator.
● Scope of application of ozone Place and purpose of ozone type purification
(sterilization, deodorization) :
Ozonated air:
1. Purification of air in the field (processing room, packaging room, clean
room).
2. Human body and clothing in the field (body of staff, work clothes, gloves,
utensils).
3. Food preservation (eggs, vegetables and fruits).
4. Sterilization of food raw materials (grains, beans).
Ozone-Containing water:
1. Sterilization of drinking water.
2. Sterilization after washing (hands, feet, workbenches, tools, containers).
3. Products Sterilization (tofu, aquatic products, meat, vegetables and fruits).
4. Quick thawing, sterilization and deodorization of frozen food raw
materials.
5.
Sterilization and deodorization of food raw materials (grains, beans, meat).
6. Discharge (waste) water treatment, bleaching and others.