Ozone is a chemical-free sterilization ● Advanced deodorization technology
is a powerful tool for implementing HACCP food safety and hygiene control

● Advantages of ozone

1. The oxidizing power of ozone is second only to fluorine
2. The sterilizing power of ozone is 600~3000 times that of fluorine under the same conditions
3. Ozone decomposes pollutants and quickly reduces them to oxygen without causing residual problems.
4. It is convenient to manufacture ozone in industry.

The use of KTC ozone generation system only requires air as raw material and electricity, and can be continuously produced without transportation and storage, easy to use.
5. No heating is needed to achieve the purpose of sterilization, and it can maintain the original flavor of the food.
6. Use ozone, sterilization and deodorization, and there will be no sanitary dead angle

7. Using ozone, there is no problem of injury caused by ultraviolet rays.

Industry Places
Food Factory, Biscuit Factory, Confectionery Factory, Meat Processing Factory, Aquatic Products Processing Factory, Ice Factory, Beverage Factory, Mineral Water Factory, Packaging Water Factory, Brewery, Manufacturing Factory, Bakery Factory, Fish Market, Slaughterhouse, Tofu processing factory, vegetable and fruit processing factory, dipping sauce factory, vegetable and fruit supply center, central kitchen, lunch box supply center, fresh food supermarket, restaurant, refrigerator.


● Scope of application of ozone Place and purpose of ozone type purification (sterilization, deodorization) :
Ozonated air:
1. Purification of air in the field (processing room, packaging room, clean room).
2. Human body and clothing in the field (body of staff, work clothes, gloves, utensils).
3. Food preservation (eggs, vegetables and fruits).
4. Sterilization of food raw materials (grains, beans).

Ozone-Containing water:
1. Sterilization of drinking water.
2. Sterilization after washing (hands, feet, workbenches, tools, containers).
3. Products Sterilization (tofu, aquatic products, meat, vegetables and fruits).
4.  Quick thawing, sterilization and deodorization of frozen food raw materials.

5. Sterilization and deodorization of food raw materials (grains, beans, meat).
6. Discharge (waste) water treatment, bleaching and others.