Vortex technology makes ozone cleaning practical

The patented ozone cleaning systems from OzoneSafeFood are now available in the UK and Ireland.

The patented ozone cleaning systems from OzoneSafeFood are now available in the UK and Ireland.

Used throughout the world in the food and associated industries, the equipment offers power and versatility, uses cold water and no chemicals and is 3000 times faster than chlorine at killing bacteria.

Developed over the last 25 years, the innovative systems combine power and versatility, with the fastest bacteria kill rates available of all industrial cleaning methods.

They offer a safe cleaning method and are environmentally friendly, using cold water and no chemicals and producing no effluent.

The ozone based equipment can be used in place of traditional chemicals for the controlling of Listeria, E.coli, Salmonella and other micro-organisms that are of constant concern to quality assurance managers.

Now all primary and secondary processors of beef, pork, poultry, seafood, dairy products, beverages, fruits and vegetables can take advantage of patented vortex technology to topically clean all foods, integrate with ice machines and sanitise equipment.

Applications also abound across a diverse range of other areas, including hospitals, water supplies, effluent control, building renovation, odour control, healthcare and catering.

Exclusively distributed in the UK and Ireland by CIProcess, the UK-based innovative cleaning and process systems company, the patented equipment is used for cleaning and disinfecting in the food, water and associated sectors.

Dave Adams, Technical Director of CIProcess states: "Chlorine has traditionally been the sanitiser of choice in the food processing industry, but experts share a growing concern about the dangerous byproducts such as trihalomethanes or dioxins produced when chlorine reacts with organic matter in the water".

"These substances are known carcinogens and are regulated in drinking water by the US Environmental Protection Agency".

Ozone gas is a naturally occurring triatomic form of oxygen that is formed as sunlight passes through the atmosphere.

It can be generated artificially by passing high voltage electricity through oxygenated air.

For over 100 years, ozone has been recognised as a superior methodology in the purification of potable water.

However, due to the instability of ozone gas reverting back to oxygen, it has been difficult to harness the natural "killing power" of ozone outside the confines of a water pipe.

The patented vortex technology entrains ozone into the water until it is fully suspended; the natural process of reverting back to oxygen becomes delayed, allowing the water stream to exit the confines of a pipe with its natural micro-organism killing power still in effect.

Because ozone is an unstable, highly reactive form of oxygen, it is 51% more powerful than chlorine, the oxidiser most commonly used by most food processors, and 3000 times as fast at killing bacteria and other microbes.

Micro-organisms also cannot develop a resistance to their ozone enemy, which they can with chemicals.

OzoneSafeFood claims: "Ozone is effective as a disinfectant at relatively low concentrations and does not leave toxic byproducts similar to those related to chlorination".

"Because it decomposes quickly, ozone does not build up on surfaces the way detergents can if not removed by proper rinsing".

One of the patented processes uses a system in which ozone is compressed into microscopic bubbles into a water solution.

Applied to food products, it can help reduce pathogens and vastly increase the shelf life, with monitored tests giving some products up to 20 day increases.

Operating costs are reduced, by using cold water and no chemicals, and by reducing the steps in the cleaning process to a single step.

The systems are available in mobile or static versions and can often be used through existing pipework etc.

Add this to an increased quality product and an extension to the shelf life, return on investment paybacks of fewer than 12 months are often achieved.

Following the system's recent launch on the Australian market at FoodPro 2005 in Sydney, Dave Adams further commented: "The show was an outstanding success, with a constant stream of users, government departments and the press, visiting the stand, which included working demonstrations of the patented technologies".

"Following the success of this show, the equipment will be displayed at FoodTech2005 in Telford in September - with the Australian, American and Chinese engineers on the stand to provide an insight of the equipments use around the world".

The ozone systems are surprisingly affordable, and can usually pay for themselves in a short period with savings realised in utility and chemical expenses, plus the simplification of waste water treatments.

Considering ozone has FDA/USDA approval, an exhaustive list of micro-organisms that it is effective against with very limited contact time, organic listing, and significant chemical and utility cost savings, installing a CIProcess ozone system is a unique opportunity to economically modernise a processing plant.

OzoneSafeFood products are successfully used in many sectors and new applications are constantly emerging.

As part of CIProcess' commitment to these technologies, customers are invited to discuss their applications and submit their products and processes for testing in the company's test workshop or on site.

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