Ozone sanitizes water, surfaces, and storage rooms while leaving zero residue on the finished product. No allergens declared. No rinse required. No taint. The food leaves cleaner than it arrived.
Recognized GRAS for direct food contact in the United States and accepted across Canadian food and beverage operations.
No rinse required Zero allergen riskPlant sanitation runs on chlorine, quats, and peroxyacetic acid, each with its own residue, allergen tracking, and rinse step. Cross-contamination concerns and cleaner-related complaints are creeping into more audits every year.
Ozone sanitizes the same surfaces and water without any of the carryover chemistry, then disappears as oxygen.
Approved for direct contact with food in the US, with broad acceptance for Canadian processing applications.
No drum delivery, no hazmat storage, no SDS binder for the sanitation chemistry of choice.
Sanitize between batches without a separate water rinse and verification.
Ozone is not an ingredient. No labeling implications, no allergen sweep concerns.
Cold storage rooms treated with ozone show measurable shelf life gains on produce, meat, and dairy.
One technology covers process water, CIP loops, and walk-in surface sanitation.
Triple-wash and final-rinse water sanitized in line, with no chlorine taste or residue on the leaf.
Low-level ozone in storage air to suppress mold growth and extend product shelf life.
Sanitize tanks, lines, and surfaces between runs without a separate rinse step or chemical reorder.
Tell us about your line, your sanitation cycle, and your current chemical inventory. We will reply with a sized ozone configuration that fits your operation.