Ozone Implementation for Livestock Farmer
Indoor Environmental Issues
Ozone is the most powerful sterilizer currently known to science.
Its ability to oxidize, disinfect, deodorize, decontaminate and sanitize is unparalleled. It is 50 times more powerful and 3000 times faster acting than chlorine. It is entirely natural, chemical free and produces only pure oxygen as a by-product. Because it can be used in both gaseous as well as aqueous forms, its use within the food industry – whether it be producing, packing, storing, transporting, or cooking and serving – is virtually limitless. And since ozone is created on site, you don’t need to be constantly buying it. You just need to get the technology that produces it, then watch efficiencies increase, costs decrease, and witness your ROI fly back to you within months.
If you like to constantly buy chemicals, transport them, store them, damage the environment with them, put your employee and customer health and safety at risk, use a lot of hot water energy, manpower and time expenditure, then by all means stick with the old school of chemical and thermal sterilization. But if you are interested in cost reductions, better efficiencies and sustainability, then it is time to tap into the miracle of ozone.
Many people do not fully understand what exactly ozone is. So here we will clarify the facts, in the most simple and plain terms possible:
Ozone is created in nature to clean and heal the earth of natural and manmade pollution. Where there is pollution, you will find ozone. Without it, earth would have ceased to exist long ago.
Ozone is a gas made up of three oxygen atoms.
It is generated when a strong electromagnetic force (such as sunlight, lightening etc) break up an O2 oxygen molecule into two single independent O1 atoms.
Once broken up, the independent O1 atom re-attaches to another existing O2 oxygen molecule to form ozone O3.
After doing its superhero disinfecting job, this O3 partnership breaks down and goes back to being just O2 oxygen again.
That’s all. There is nothing more sinister or complicated going on beyond that. Ozone can be produced and used in gaseous form and it can be easily infused in water to be used in an aqueous form as ozone water. And based on individual needs, these can be applied independently or concurrently to literally any industry or business that requires any form of cleaning.
Since its first introduction in France as a water purifying agent in 1900, ozone has more widely been used through the past millennium as a water purifier (drinking water, waste water, water storage, pools etc), but in recent years the use of ozone has begun to spread through other sectors like wildfire as ozone manufacturing technologies have begun to develop in earnest. And as the USDA and FDA approved the use of ozone as a sanitizer to treat, store and process foods in the late 90s, the applications of ozone with the food industry has taken off.
As the food industry stands on its diligence and attention to hygiene standards, what ozone can do in this sector is of particular interest. Ozone’s entirely natural yet extremely powerful sterilizing capabilities can destroy the largest spectrum of microorganisms including viruses, bacteria, spores, fungi, mould, all at a cellular level. It can neutralize allergens, and destroy Volatile Organic Compounds. It can oxidize even the most deep-rooted malodours. It can breakup the toughest grease, oil, biofilms. It can be used directly on meat, poultry, seafood, fruits, vegetables. It can be used to clean and disinfect storage, containers, and all surfaces including cooking tools, utensils, floors, drains, pipes. The use of ozone within the food industry knows no boundaries. And it has
very clear benefits: Reduction of energy consumption. Reduction of water consumption. Reduction of chemical usage. Reduction of contamination. Reduction of food spoilage. Reduction of time and manpower. Reduction of impact on the environment. Reduction of costs.
At this point, perhaps tapping into the ozone miracle may have begun to sound like a no-brainer to you. Let Medklinn guide you on your journey into the powers of ozone.
Medklinn has been helping a multitude of various food industry clients increase quality of service, reduce costs and become more environmentally friendly for over 12 years. Our patented technology 03 Hydro Ozone Water System is capable of turning your water into a powerful sterilizing tool that can revolutionize the way you manage your business. We are more than happy to share with you our client’s success stories and case studies – and we have plenty of them, from small restaurants to massive food handling giants. Leave the old chemicals behind and focus on your water. Let us help you design an ozone water system that can help your business thrive into the future.
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