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BENEFITS OF OZONE
EFFECTIVENESS
• Extends the shelf life of food products
• Treats all known bacteria
• Inexpensive to produce and has unlimited supply
• Treats all known fungi and yeast
• Kills bacteria, yeast and protozoa on food-contact
surfaces such as fresh fruits, vegetables, grains,
seeds, nuts, legumes and all animal meats
• Treats all known protozoa (including parasites
and amoebae)
• Kills yeast and mold spores in food processing
• Is the most effective of all known sanitation
agents for Cryptosporidium
• Kills bacteria, yeast and protozoa on
fresh produce
• 51 times more effective than chlorine bleach
• Attacks (oxidizes) impurities in water such
as iron, arsenic, hydrogen sulfide, nitrites and
organic clumps
• The most powerful broad-spectrum
microbiological control agent available
• Oxidizes and degrades organic pollutants
including pesticides, herbicides and other
persistent environmental chemicals
SAFETY
• Kills bacteria 3000 times faster than chlorine
• The most powerful food-grade antimicrobial
agent available
ECO-FRIENDLY
• Eliminates all chemical usage and is chemical-free
• Clean and environment-friendly; its only
by-product is oxygen and purified water
• Eliminates the chemical by-products of
chlorination
• Has full U.S. Food and Drug Administration
(FDA) approval for direct food contact
application
• Eliminates the use of hot water and conventional
sanitizer
• Proven safer for employees than any
conventional chemicals
• Extremely effective as a disinfectant at relatively
low concentrations
GO
N A T U R A L L Y
• Generated on site, eliminating transportation,
storage and handling of hazardous chemicals
• Permits recycling of wastewater
• Reduces Biological Oxygen Demand (BOD)
MVP GROUP CORPORATION | 5659 Royalmount Ave. Montreal, QC Canada H4P 2P9
Tel: 888-275-4538 | Fax: 514-342-3854 | www.go3world.com | [email protected]
O Z O N E
P U R I F I C A T I O N
S Y S T E M S
T H E A D VA N TA G E S O F
OZONE
Ozone has a variety of uses in food processing plants. Water
containing low concentrations of ozone gas can be sprayed
onto processing equipment, walls or floors to both remove
and kill bacteria or other organic matter that may be present.
Because it has such a short half-life, ozone does not build up
on surfaces the way detergents can if not removed properly
when rinsing.
Ozone can also be injected or dissolved in process waters of
all kinds to provide chilling, fluming, rinsing or washing of food
products such as meat, poultry, seafood, fruits or vegetables.
In light of the past outbreaks of food-borne illness and more
recent food security concerns that we face globally today, as
well as the questions raised about the safety of chlorine, ozone
is the best alternative for enhancing not only safety but also the
quality of our food supply.
GO NATURALLY WITH
WMS
Wall Mounted System
MODEL: WMS
WALL MOUNTED SYSTEM
Our solution for foodservice operators where
food sanitation is of utmost importance, but
space is at a premium. Our WMS only requires tap water
and features easy operation; while also including a very
practical hand wash feature. Equipped with a hose length
of 13 ft, the operator may move freely to sanitize foods
within the total prep area.
NATURE’S MOST
POWERFUL PURIFYING AGENT
MODEL: PRS
PRODUCE RECIRCULATION SYSTEM
Recent high profile outbreaks of food-borne
illnesses have motivated food safety and quality
assurance managers to look for innovative technologies
that will help protect their customers. In addition
to implementing higher standards with suppliers,
companies are looking to increase safety and keep
brands out of negative headlines.
The Produce Recirculation System (PRS) is a complete
dual-sink produce wash station designed within USDA
guidelines; utilizing our electrolytic ozone technology
disinfection power for total cleaning and sanitation of all
produce; while leaving no residue. Left compartment sink
is used for pre-rinsing produce with municipal water prior
to disinfection stage; followed by highly concentrated
and dissolved aqueous ozonated water. Our turbulence
kinetics allow for even ozone exposure thereby increasing
efficiency of the process..
PRS
Produce
Recirculation System
Chlorine has traditionally been the sanitizer of choice in
the food processing industry, but experts share a growing
concern about the dangerous byproducts produced
when chlorine reacts with organic matter in the water.
Ozone on the other hand is simply oxygen in a different
form. When it reacts with organic matter it does not
form any toxic byproducts and the water in which it was
delivered can be filtered and reused. Ozone will not alter
the taste of any food product in any way.
MODEL: CDS
COMPACT DISINFECTION SYSTEM
Compact Disinfection System (CDS) is a multi-functional
compact home or light-commercial electrolytic ozone
generator. This unit uses the same ozone cell technology
as the large commercial models we offer. CDS is ideal
for produce & utensil sanitation, hand sanitation, spas &
salons for pedicures and skin care, and many other uses.
CDS
Compact
Disinfection System
As an oxidizer, ozone is 51 times as powerful as
chlorine and 3,000 times as fast at killing bacteria
and other microbes.
www.go3world.com
MODEL: IMS
ICE MAKER SYSTEM
IMS
Ice Maker System
Our solution for foodservice operators where the sanitation
of ice for fish and seafood displays is crucial. Our IMS only
requires tap water and features easy operation. The IMS
is powerful for disinfection, eliminates pesticides, viruses,
bacteria and chemicals.