Sanitisation using ozone meets the most rigourous food safety standards of meat processing industry. One of the key benefits is that the use of ozone significantly reduces and often eliminates the need for strong chemicals. 

Key benefits to meat processing plants from using ozone are:

  • Virtually eliminates the need for chlorination and storage of chemicals
  • CIP (clean in place) ozone systems. By far the most cost effective long term sanitation and sterilisation option with cold water for all industries
  • Replaces oxidant based treatments. Saving money
  • Ozone’s half life in low temperatures is long, and will slowly release ozone gas to further protect the meat from airborne contaminants
  • Certified as an organic food and produce treatment

Note: Active Oxy ozone is not a replacement for all cleaning needs for heavy soiling, oils or solids build-up but the perfect complement and final stage treatment for a sterilised finish.

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  • 99.9 % kill rate of E-Coli, Listeria Mono cytogenes and Salmonella
  • Instant pathogen destruction
  • 3000 times more germicidal than chlorine
  • Significant reduction of bacteria and fungus
  • Easy Installation
  • Treatment is GRAS (Generally Recognised as Safe)
  • Greater savings – increased shelf life
  • Improves the bottom line    



  • Portable ozone unit - can be wall mounted or sit on the ground
  • Weighs 11kg - Plug in and Play
  • Single phase - 50 Hz
  • Sensor controlled
  • Operates at safe levels set by FDA
  • Deters insects and rodents from packaging and buildings
  • Oxidises pathogens and micro organisms
  • Significantly reduces fungus and bacteria from all surfaces
  • Prolongs shelf life - increased profits
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