Disinfecting Water with Ozone

There is no area of food production more sensitive than the processing of products made from meat, fish, and vegetables. Eliminating organic contaminants, germs, and odors – from production to harvest, from processing to refining – is a prerequisite for maintaining high quality and low germ levels.

For all products, not only those the final consumer purchases in a raw state, the battle is not only against germs in the air supply and indoor air, but also against those on surfaces, food processing machines, and packaging materials – so that the longest possible shelf-life can be achieved. Ozone water systems can be used to clean surfaces and also to treat industrial water for washing and thawing; these systems destroy up to 99.9% of existing microorganisms.

When ozone-treated water comes in contact with surfaces that need to be disinfected, it brings its third atom in contact with that material. In this way, bacteria, viruses, or other contaminants are oxidized – burned. No waste is produced when disinfecting with ozone-treated water – the only waste product is oxygen, which goes back into the atmosphere. As applied to cleaning surfaces, ozone-treated water is a continuous process whereby electric discharges in dry air or the radiation of dry air with UV light changes oxygen into ozone. Ozone is a very effective medium for disinfection because it is very reactive. However, it also breaks down quickly. For this reason, it can make sense to supplement ozone disinfection with chlorine or another means of disinfection. Using ozone to disinfect surfaces, especially in the food processing industry, drastically decreases the amount of chemicals which have been used up to now for disinfection. There are no odors or discoloration when disinfecting with ozone. Furthermore, there is no change in taste – not in any form – nor is it possible for flavors to be transferred.

Ozone does not damage human skin, nor does it contaminate the surfaces of, for example, food processing machines, making cleaning unnecessary. Ozone purifies distinctly more quickly and effectively than chlorine, and it does not create any waste products other than oxygen. Additionally, depending on the chemicals used, it prevents foam and streaking.


  • Destroying germs on surfaces and food processing machinery via water enriched with ozone
  • Significantly prolonging food product shelf life when combined with supplementary safety procedures
  • Sanitizing water intended for washing or rinsing actual products, e.g., fruits or vegetables

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