– Reduction of waterborne pathogens (e.g., from well water).
– Improved water quality; it oxidizes dissolved minerals (iron, manganese, hydrogen sulfide, etc.).
– Reduction of stains and imperfections on products.
– Product aesthetic improvement (gloss).
– Microbiological safety and improvement of foods
– Elimination / Reduction of surface molds.
– Extension of shelf-life of foods
– Improvement of product quality (surface imperfections).
– No residues on foods.
– Sanitization of cell surfaces.
– Improvement of water quality within the system.
– Reduction of water consumption (less water renewals).
– Elimination of surface bacterial loads (walls/equipment/products).
– Reduction of emissions of harmful substances (ISO 14000; EMAS).
– Improvement and streamlining of HACCP systems (626/94).
– Safety for operators (reduced use of chemicals).
– Reduction of time and labor/product costs for disinfection of environments.
– Reduction of energy costs for the production of hot water and/or steam to sanitize surfaces (O3 is used with cold water);
– Reduction in water consumption;
– Total elimination of chemical residues from surfaces and in production and processing environments;
– Guaranteed inactivation of bacteria, molds and yeasts from surfaces and interior areas (such as ceilings) that are difficult to reach with other systems;
-Treatment of water in condensers and cooling towers.