Protecting our enviroment
Ozone for Cool Stores
&
Fruit Processing
Longer shelf life. Cleaner air. Less waste.
Food storage is expensive and energy intensive. Refrigeration slows growth, it does not kill everything. Mould, yeasts, and bacteria can still take hold on surfaces and in the air. Ozone gives your cold room active protection. It treats the air and surfaces, so stored product stays cleaner and lasts longer.
In short: Ozone helps inactivate microorganisms, reduces odours, and oxidises ethylene. You get fewer rejects, more consistent quality, and less downtime for chemical fogging.
Key benefits
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Longer shelf life, fewer rejects and markdowns.
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Cleaner rooms, suppression of mould spores and bioaerosols.
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Ethylene reduction, slower ripening for apples and stone fruit.
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Odour control, fresher smelling rooms and packaging.
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Chemical reduction, less reliance on fogging and sanitisers.
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No residue, ozone reverts to oxygen.
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Easy retrofit, integrates with existing AHUs or circulation fans.
Why ozone in cool stores
Food storage is expensive and energy intensive. Refrigeration slows growth, it does not kill everything. Mould, yeasts, and bacteria can still take hold on surfaces and in the air. Ozone gives your cold room active protection. It treats the air and surfaces, so stored product stays cleaner and lasts longer.
In short: Ozone helps inactivate microorganisms, reduces odours, and oxidises ethylene. You get fewer rejects, more consistent quality, and less downtime for chemical fogging.
How it works
Ozone is oxygen with a third oxygen atom. That extra atom makes ozone highly reactive. We generate ozone from oxygen, then dose very small, controlled amounts into the air handling system. Ozone reacts with microbes and odours, then reverts back to oxygen with no residue.
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Ethylene control:
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Fruits and vegetables release ethylene during ripening. Ozone oxidises ethylene to carbon dioxide and water. This slows ripening and helps maintain texture and colour.
Typical operating levels:
0.05 to 0.25 ppm in air during storage, sized to room volume, load, airflow, and target organisms. Higher short treatments are possible during off hours. Our monitors and interlocks keep levels within the programmed set points
Where ozone helps most
Fruit and vegetables: Apples, pears, kiwifruit, berries, and stone fruit.
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Slower softening. Reduced fungal spoilage.
Meat and poultry: Lower surface counts. Better odour control.
Seafood: Reduced ammonia odours. Fresher presentation.
Cheese maturation: Control surface mould, less weight loss, cleaner rind.
Egg storage: Helps suppress fungal growth on shells.