Commercial Kitchens

Ozone can be used in commercial kitchens to improve hygiene and sanitation, reduce odors, and improve food safety. Here are some common uses of ozone in commercial kitchens:

1. Surface sanitation: Ozone can be used to sanitize food preparation surfaces and utensils, such as cutting boards, knives, and countertops. Ozone can kill bacteria, viruses, and other microorganisms that can cause foodborne illness.

2. Air purification: Ozone can be used to purify the air in commercial kitchens by eliminating unpleasant odors, smoke and airborne pollutants. It can also break down cooking oil and grease residues and reduce the risk of fire hazards.

3. Water purification: Ozone can be used to purify water used in commercial kitchens, such as for washing dishes and cleaning surfaces. Ozone can kill bacteria and other microorganisms, improving the quality and safety of water used in food preparation.

4. Food preservation: Ozone can be used to extend the shelf life of fresh fruits and vegetables by inhibiting the growth of mold and bacteria. Ozone can be used in cold storage facilities to prevent spoilage and contamination of fresh produce.

5. Grease and oil removal: Ozone can be used to remove stubborn grease and oil residues in commercial kitchens, such as kitchen hoods, vents, and filters.

Overall, the use of ozone in commercial kitchens can improve hygiene, sanitation, and food safety. It can also reduce odors and improve the working conditions for kitchen staff. However, the use of ozone requires careful monitoring and control to ensure safe and effective treatment, following guidelines for exposure limits and ventilation to avoid potential health hazards.