Chemical-free disinfection using UV-C generated ozone provides an effective solution for maintaining hygiene in food processing facilities. This technology combines two UV-C wavelengths: 254 nm targets the DNA and RNA of microorganisms for direct germicidal action on exposed surfaces, while 185 nm produces ozone, a powerful oxidant that disperses throughout the facility to eliminate pathogens and odours in even hard-to-reach areas. The method achieves up to 99.99% reduction in common pathogens such as E. coli, Salmonella, and Listeria, supporting stringent hygiene standards and minimizing cross-contamination.

Unlike chemical sanitizers, UV-C ozone systems leave no residues and avoid the use of chlorine or other harsh agents, improving both food and worker safety. Automated operation reduces manual cleaning and operational downtime, resulting in significant savings in labour, chemical use, and water consumption. This approach is environmentally sustainable, lowers wastewater burden, and leaves no harmful by-products, making it suitable for organizations seeking to meet corporate responsibility objectives.

UV-C ozone technology is widely applicable across processing lines, HVAC systems, cold storage, packaging, and waste rooms, ensuring all areas and equipment are effectively disinfected. It is particularly useful in managing odours and minimizing fire risks by breaking down grease in kitchen exhaust systems. Built-in safety features, interlocks, and automated records support compliance with food industry standards such as HACCP and BRC, providing both operational assurance and proof of due diligence during inspections and audits.