About

Ozone Clean Technologies

About Ozone Clean Technologies

Ozone Clean Technologies (OCT) is an engineering company, with proprietary technology, bringing ozone based food and general disinfection systems to the burgeoning "green" marketplace. OCT products utilize ozone dissolved in water, as well as gaseous ozone, for food safety and other disinfection applications. In contrast to the few companies operating in the food safety and disinfection space, OCT is focused on delivering an industry changing engineering solution at a cost effective basis.

OCT offers a customized solution with compelling applications. Marketing directly to the restaurant, supermarket, food supply companies and floral companies, as well as government agencies, OCT is poised to change the way the food industry, floral industry, government, and the public view sanitation safety, by eliminating the need for harsh chemicals and noxious products.

Ozone Clean Technologies uses this “green” technology, ozone infused water as well as air systems, as a 100% organic way to clean, sanitize, and replace conventional chemical-based methods. By harnessing the naturally powerful cleaning properties of ozone, our chemical-free systems reduce sanitation time, labor costs, hot water consumption and harmful chemicals.

Ozone is one of nature’s most powerful sanitizers. Ozone is an organic sanitizing technology that has been safely used for years at municipal water facilities and bottled water plants. Ozone is a naturally occurring molecule consisting of 3 oxygen atoms: O3. Just like during an electrical thunderstorm, ambient air and a small amount of electricity generates O3 onsite.

Ozone water sanitation is one of nature’s most powerful sanitizers. Ozone, a gas that is a triatomic form of oxygen, has been used for years in applications such as treatment of municipal water and bottled water. In fact, it has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909, and was found to prevent the growth of yeast and mold during the storage of fruits in 1939. Ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa— none of which can build up a resistive tolerance to ozone, because ozone disinfects by oxidation processes. Ozone does not act as a systemic poison to microorganisms, but rather, destroys them by oxidation. Consequently, it is impossible for a microorganism to build up any resistance to oxidation. Ozone Clean Technologies uses this “green” technology, ozone infused water, as a 100% organic way to clean, sanitize, and replace conventional chemical-based methods.

Ozone is a naturally occurring molecule consisting of 3 oxygen atoms: O3. Just like during an electrical thunderstorm, ambient air and a small amount of electricity generates O3 onsite. • U.S. Food and Drug Administration (FDA) formally approved the use of ozone as an Antimicrobial Agent for the Treatment, Storage and Processing of Foods in Gas and Aqueous Phases. The approval was published on June 26, 2001. On Dec. 21, 2001, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA/FSIS) approved the use of ozone in contact with meats and poultry, from raw product up to fresh cooked and products just prior to packaging. In addition to direct contact disinfection of foods, ozone also can be applied to food processing equipment and non-food contact surfaces as part of a food company’s sanitation efforts.

Forms in stratosphere – as a form of UV reaction and through electrical action. Ozone Clean Technologies reproduces this natural process – via electric (corona) discharge and cold-plasma.


About Ozone

What Is Ozone?

Ozone is a naturally occurring molecule consisting of 3 oxygen atoms: O3.

Ozone water sanitation is one of nature’s most powerful sanitizers. Ozone, a gas that is a triatomic form of oxygen, has been used for years in applications such as treatment of municipal water and bottled water. In fact, it has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909, and was found to prevent the growth of yeast and mold during the storage of fruits in 1939. Ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa— none of which can build up a resistive tolerance to ozone, because ozone disinfects by oxidation processes. Ozone does not act as a systemic poison to microorganisms, but rather, destroys them by oxidation. Consequently, it is impossible for a microorganism to build up any resistance to oxidation. OCT uses this “green” technology, ozone infused water, as a 100% organic way to clean, sanitize, and replace conventional chemical-based methods.

Benefits Of Ozone

  • Ozone is a naturally occurring molecule consisting of 3 oxygen atoms: O3. Just like during an electrical thunderstorm, OCT uses ambient air and a small amount of electricity generates O3 onsite.
  • U.S. Food and Drug Administration (FDA) formally approved the use of ozone as an Antimicrobial Agent for the Treatment, Storage and Processing of Foods in Gas and Aqueous Phases. The approval was published on June 26, 2001. On Dec. 21, 2001, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA/FSIS) approved the use of ozone in contact with meats and poultry, from raw product up to fresh cooked and products just prior to packaging. In addition to direct contact disinfection of foods, ozone also can be applied to food processing equipment and non-food contact surfaces as part of a food company’s sanitation efforts.

Nature’s Air Cleaner:

Forms in stratosphere – as a form of UV reaction and through electrical action.

Ozone Clean technologies reproduces this natural process – via electric (corona) discharge. Most powerful broad spectrum microbiological control agent available

  • 51% more powerful at killing bacteria than chlorine
  • Kills bacteria 3,100 times faster than chlorine
  • Virtually eliminates harsh chemical use in plant
  • No toxic by-products
  • FDA and USDA approved for direct food contact
  • EPA Regulated
  • Extremely effective disinfectant at very low concentrations
  • Eliminates use of hot water and conventional sanitizers
  • Environmentally friendly—Only by-product is naturally beneficial oxygen
  • Very inexpensive to produce
  • Safer for employees than conventional chemical sanitization
  • Extends shelf life of product
  • Permits recycling of waste water
  • Reduces biological oxygen demand (BOD)
  • 70% reduction in cross contamination
  • 51% reduction in environmental micro
  • 85% reduction in hot water consumption
  • 85% reduction in chemical sanitizers
  • 50% reduction in sanitization labor
  • 45% reduction in sanitization time
  • Generated onsite—Eliminates hazardous material transportation & storage
  • Dissipates in minutes leaving only clean water behind

ozone

Ozone Effects on Pathogens - PDF Download

Ozone Lethality Rate

Listeria monoytogenes (ATCC 7644) 99.99%
Pseudomonas aeruginosa (ATCC 15442) 99.9999%
Salmonella choleraesuis (ATCC 10708) 99.9999%
Staphylococcus aureus (ATCC 6538) 99.9999%
Trichophyton mentagropphytes (ATCC 9533) 99.9999%
Escherichia coli* (ATCG 11229) 99.999%
Aspergillusfiavus (ATCC 9296) 99.99%
Brettanomyces bruxellensis (ATCC 10560) 99.99%
Campylobacterjejuni (ATCC 33250) 99.99%

http://www.foodprocessing.com/articles/2014/is-ozone-the-next-sanitation-superstar/

http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1427

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