Ozone (O₃) is a powerful oxidizer made of three oxygen atoms. When ozone contacts pathogens or contaminants, the unstable third oxygen atom breaks away and oxidizes the cell wall, destroying bacteria, viruses, and organic compounds on contact. After oxidation, ozone reverts back to regular oxygen (O₂), leaving no chemical residue.

Is ozone approved for food safety and water treatment?

Yes. Ozone is USDA and FDA approved for direct food contact and water treatment. It's EPA-recognized as Best Available Technology (BAT) for drinking water treatment. Ozone is also certified organic by the National Organic Program (NOP).

How is ozone better than chlorine?

Ozone is 3000 times more effective than chlorine at killing pathogens and works much faster. Unlike chlorine, ozone leaves no chemical residue, eliminates chlorine-resistant organisms like Cryptosporidium, reduces disinfection by-products (DBPs), requires no chemical storage or handling, and reverts to oxygen after use.

Does ozone leave chemical residues?

No. After ozone oxidizes contaminants, it naturally reverts to oxygen (O₂). This means zero chemical residues on food, equipment, or in water—making it ideal for food safety, organic operations, and sensitive applications.

Ozone vs Chemicals | Powerful, Zero Residue

Proven science, real results

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Ozone is a powerful oxidizer that breaks down contaminants quickly and leaves no chemical residue.

How ozone outperforms chemicals

Ozone is one of the strongest oxidizers available, breaking down fats, grease, and organic material almost instantly. Its extremely high oxidation potential allows it to work up to 3,100 times faster than chlorine, without leaving behind chemicals or residue.

Our Ozone Water Systems use this power in three key ways: integrated spray bars apply ozone-infused cold water directly to food products to reduce bacteria and support consistent quality, matching spray bars continuously rinse conveyors and equipment to break the bond between fats and hard surfaces, and handheld dual-stream sprayers combine low-pressure ozone water with high-pressure rinsing for rapid cleaning and sanitation during mid-shift or off-hours.

Validated technology, cleaner results

O₃ Molecule: The science behind it

Ozone is a highly effective oxidizer that breaks down microbes and organic contaminants on contact. It reacts quickly and returns to oxygen, leaving no chemicals or residues behind, just clean, safe water.

USDA Approved : Trusted and proven

Both the USDA and FDA approve ozone for food and surface sanitation. It provides strong pathogen control without harsh chemicals, helping processors meet strict safety standards more efficiently.

Cleaner Results for food + operations

Ozone reduces or replaces chemical sanitizers, supporting fresher products and cleaner processing. It helps extend shelf life, maintain quality, and allows for continuous equipment cleaning with less downtime.

Powerful pathogen control

60+

Strains of
bacteria

Fungus + Mold
spores

15+

Protozoa and fungal
pathogens

Types of
viruses

14+

Yeasts, cysts
+algae

Ozone vs. the competition

Ozone delivers powerful sanitation without the safety risks, by-products, or operational hassles that come with chemical-based systems.

ozone

No toxic by-products
Water can often be filtered and reused
Generated on-site from air and electricity
No chemical storage, transport, or mixing
Helps remove biofilms and reduce BOD, COD, and turbidity
No hazardous residue when systems are turned off
Safer for employees, with minimal OSHA concerns

CHemicals

Can create harmful by-products (THMs, dioxins)
Strict EPA oversight due to carcinogenic risks
Requires storage, transport, and inventory management
Workers need PPE and training for handling and mixing
Leaves residues and can affect equipment and water quality
Higher potential for injuries, irritation, and long-term health issues
Increased liability and compliance costs