Production
Ozone for food and beverage.
We design ozone applications for water used in washing, bottling and other operations according to the product and process.
Grupo 7DesignFabricationInstallationTechnical service
The application
Hygiene depends on the process stage, not a general promise.
In a food plant, ozone may enter wash water, a CIP recipe, bottle rinsing or an ice line. These are different contact points with different risks to the product.
Organic soil, temperature, filtration and available time change demand. In sensitive beverages, the recipe is protected from oxidant residual before filling.
Treatment options
Separate cleaning, sanitation and final quality.
Design joins the plant’s procedure; it does not automatically replace detergents, soil removal or food-safety controls.
Pipe and tank CIP
Identify a compatible ozonated-water step and validate microbiology, contact, materials and rinse before production.
Produce washing
Water changes throughout a shift. Filtration, renewal and dose are assessed with water and product samples.
Bottle and line rinsing
Support filling-line hygiene with residual control to avoid changing beverage flavor or stability.
Related applications
Other solutions.
Drinking water
Oxidation, disinfection and water quality.
Explore solutionWastewater
Advanced treatment of municipal and industrial effluent.
Explore solutionProcess water
Integration into industrial lines and circuits.
Explore solutionSpecific applications
Hygiene stages in food and beverages.
Locate washing, rinsing, CIP or filling according to the product and the plant’s sanitation procedure.
Ozonated-water CIP systems
Food and beverage CIP cycles may use ozonated water in compatible sanitation stages for pipes, valves and tanks. The procedure must be validated for each product and line.
Review wash sequence, soil load, temperature, materials, dead legs and available time. Ozone does not automatically replace alkaline or acid cleaning: define where it adds value and how any residual is cleared before production.
How to verify: Validate microbiology, concentration at the critical point, cycle duration, water use and product compatibility.
Read application →Fruit and vegetable washing
Wash water can recirculate and accumulate organic matter through a shift. Ozone can be assessed as part of water-quality and line-hygiene control.
Assess crop, soil load, makeup rate, flow, pH, contact and water quality. Upstream filtration can matter as much as generator capacity; treatment must respect sensory quality and food-safety requirements.
How to verify: Measure process and water microbiology, turbidity, dissolved ozone and product quality during operation.
Read application →Beverage bottling lines
For beer, juice, soft drinks or wine, ozone can support bottle rinsing and line hygiene without dosing a finished beverage that is sensitive to oxidation.
Define treated surfaces, ozonated-water distribution and what happens before filling. Residual oxidant reaching the beverage may affect flavor or stability; application point and final rinse need control.
How to verify: Verify bottle and line hygiene, residual before filling and product sensory checks.
Read application →Meat processing
Wash-water and selected surface treatment can be integrated into a meat-plant hygiene program, with validation specific to the process and food.
Distinguish food contact, process water, surfaces and effluent. Design considers organic load, temperature, corrosion, worker safety and existing procedures; no microbial reduction is claimed without site-specific validation.
How to verify: Use the plant microbiological sampling plan and compare water, surfaces and product as applicable.
Wine barrels and wineries
Ozonated water can be assessed for barrel and winery-equipment hygiene where microbial control without a persistent disinfectant is desirable.
Wood, retained moisture and wine sensory profile require control of concentration, contact, rinse and drying. Validate the protocol before broad use.
How to verify: Review microbiology, barrel condition and absence of unwanted sensory effects.
Fish, ice and wash water
In fishing and processing, wash and ice-making water can be a hygiene control point before storage and transport.
Review inlet-water quality, flow, salinity, ice equipment, surfaces and cold chain. Validate for species and product while avoiding unwanted oxidant residual.
How to verify: Compare water and ice microbiology, product condition and storage conditions.
Next step
Fit ozone into your hygiene plan.
Tell us the product, wash or rinse stage and plant food-safety criteria.
Decision criteria
Validation inside the food plant
Quality integration
Ozonated water may be part of washing or bottling, but criteria must align with product, materials and the plant quality system. The application needs validation within the client process.
Useful records
Production teams need to know the dosing point, operating conditions, alarms and parameters to record. This supports deviation investigation and repeatable procedures.