The food industry in Italy has always represented an excellence of Made in Italy.
Tradition and innovation have always been the strong point of Italian food products.
In modern production techniques, we are increasingly careful to guarantee high quality and well-being products to the market.
To obtain these results, the cleaning and sanitizing operations of equipments, surfaces and containers also play a decisive role, to ensure the safety and health of the product, as well as the absence of defects.
Its high oxidizing power and the natural tendency to convert to oxygen (O2) make it a product with high potential for use in different production processes and to reduce the microbiological risk in plants, products, production processes, environments, and means of transport of the productive reality.
Ozone technology can be used practically in the entire production process.
Furthermore with the spread of certified quality systems, and with the entry into force of the standards for hygiene and food safety (DL 155/97 HACCP) and the most recent British Retail Consortium (BRC) Global Standard Food, cleaning of environments and equipments has become an indispensable prerequisite for any agri-food activity.