The CIP800 is often used to sanitize, reduce pollutants in groundwater, and offer a powerful alternative to thermal disinfection, chlorine, and other traditional sanitizers for surface disinfection. The CIP800 produces 8.0 grams per hour @ 4 SCFH.
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Mobile disinfection for breweries, wineries, seafood, meat, poultry, and food processing, and surface sanitation.
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Longer Shelf Life
Shelf life is one of the most important things you can do when selling a raw product. Ozone has a proven ability to increase seafood shelf life by at least 2 days - which why it is often used as marketing tool. In a highly competitive food industry, shorter shelf life puts non-ozonated raw food products at a great disadvantage.
Cleaner Products & Spaces
Ozone creates a 99% bacteria-free environment AND a 99% bacteria-free product. Ozone replaces other chemical-based cleaners with no side-effects. With over 40 different food-bourne microbial pathogens, an ozone disinfection system is the best way to prevent contamination or even worse, product recalls. E Coli, Salmonella, and Listeria are not only killed by ozone, but they are especially sensitive to it!
Short Paypack Time
While the upfront cost of an ozone system may be high, the payback is typically between two and three years. There is also the added benefit of using the same saniting agent on the product and the surface. Cleaning the surface with a chemical-based cleaner and the product with a non-chemical based cleaner can be time consuming and costly. One seafood processing plant in Bristol cut it's chemical costs from $9, 000 a year to $2, 000 using osone alone.
In Japan, ozone is used in noodle production. In Chicago it is used in sauces. Research has shown that in blind taste tests, 97% of people choose ozonated products as better tasting. It cannot create flavor where there is none, but it can enhance it. In fact, ozonated water is even safe to drink!