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Application of ozone in catering industry

来源: Release time: 2014/3/17 Views: 68 Source:

Ozone in the catering industry has a flexible disinfection method, low cost, obvious effects, and no side effects.
I. Ozone disinfection method
1. Wash and soak with ozone water;
2. Use ozone gas for disinfection;
Second, the advantages of ozone disinfection
1. Not only can sterilize tableware, but also have other sterilization equipment and methods (disinfection ability of catering venues and kitchen equipment), degrading pesticide residues in fruits and vegetables and harmful hormones in meat products to avoid food poisoning.
(1) Ozone gas can directly disinfect kitchens, dining rooms, knives, kitchen utensils, refrigerators, vegetable racks, breeding grounds, storage rooms, and ozone water can also be used for disinfection;
(2) Ozone gas or ozone water can be used to disinfect tableware that can withstand high temperatures, such as plastics and polychrome products.
(3) Washing vegetables with ozone can degrade residual pesticides in fruits and vegetables and harmful hormones in meat products.
2. Ozone disinfection takes a short time and is easy to operate. There is no need to clean after disinfection. To disinfect 100 pieces of tableware (for 8-10 people):
(1) The normal procedure takes about 140 minutes, and the process is as follows:
Decontamination (15 minutes), detoxification (90 minutes), cleaning (15 minutes), disinfection cabinet sterilization (20 minutes), use (2) If using ozone gas disinfection, generally only 38 minutes. The process is as follows:
Decontamination (15 minutes), cleaning (15 minutes), disinfection and soaking (8 minutes), and use (3) If disinfected with ozone water, it only takes 30 minutes. The process is as follows:
Decontamination (15 minutes) Wash, disinfect, soak (15 minutes) Use
3. Ozone disinfection has no harmful residues and no secondary pollution.
After ozone disinfection, it decomposes into oxygen by itself, without odor and pollution, and has comprehensive disinfection and good effect.
4. Low cost of ozone disinfection.
Ozone disinfection mainly uses air as the raw material, and the power consumption is much lower than that of the disinfection cabinet. After ozone disinfection, the tableware can be used directly without drying.
Comparison of common disinfection methods in the catering industry
the way
High temperature boiling
Chemical disinfectant disinfection
Disinfection cabinet disinfection method
Dishwasher disinfection
lack
point
① Limited to heat-resistant tableware disinfection;
② Poor sterilization effect;
③ time and electricity or gas;
④ Less disposable tableware;
① Strongly corrosive, hurting human skin;
② Residual medicinal solution will be left on water-absorbing materials such as chopping boards and tablecloths;
③ The chemical disinfectant itself has a strange smell and contains toxic substances, and should not be used for disinfection of raw food;
① The volume is limited, and the large tableware cannot be disinfected, and the business place cannot be disinfected;
② Can not disinfect fruits and vegetables pesticides and plastic supplies;
③ The colored porcelain wares will release harmful substances after being put into the sterilization cabinet for high temperature treatment, endangering human health;
④ Time and power consumption;
⑤ It is not possible to immediately disinfect emergency supplies;

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