Use of ozone in fruit and vegetable washing
Ozone is a powerful oxidising agent used to maintain hygiene and disinfect water in washing facilities for fruit and vegetables. The shelf life of vegetables depends largely on storage conditions and the microbiological load present on the product’s surface.
During the washing process, the product may become contaminated with chlorites and chlorates, as specified in European regulations; this is why it is very important to maintain the hygiene and quality of the wash water. Ozone enables us to eliminate all types of microorganisms, with greater efficacy than traditional disinfectants. It also improves water quality, reducing COD, BOD, turbidity, organic load, odour, colour and taste, without leaving any residues that could alter the product’s organoleptic properties.
Ozone generators for vegetable washing
Disinfects and improves the water quality in your fruit and vegetable washing station
Ozone reduces the use of chemicals with residual effects
Ozone is generated on-site; there is no need to store or transport chemicals
Ozone leaves no residue and is environmentally friendly
The system is automated; it does not require manual labour to operate it
Having problems with the water in your fruit and veg washing station?
The disinfection of wash water is a key factor in the food industry, as it has a direct impact on the quality of the final product and its shelf life. The excessive use of traditional chemicals can generate unwanted residues, alter organoleptic properties and adversely affect product preservation.
The use of ozone in washing water enables effective disinfection without chemical residues, improving the microbiological quality of the water and preventing food spoilage. Furthermore, ozone helps to reduce the bacterial load, which helps to extend shelf life and keep the product fresh for longer.
The use of ozone as a sustainable disinfection solution significantly reduces the use of chemicals, minimises the environmental impact and improves the operational efficiency of washing processes.
The deployment of ozone disinfection systems for wash water helps to optimise the quality of the process, ensure food safety and move towards a more sustainable, efficient and environmentally friendly model.
The disinfection of wash water is a key factor in the food industry, as it has a direct impact on the quality of the final product and its shelf life. The excessive use of traditional chemicals can generate unwanted residues, alter organoleptic properties and adversely affect product preservation.
The use of ozone in washing water enables effective disinfection without chemical residues, improving the microbiological quality of the water and preventing food spoilage. Furthermore, ozone helps to reduce the bacterial load, which helps to extend shelf life and keep the product fresh for longer.
The use of ozone as a sustainable disinfection solution significantly reduces the use of chemicals, minimises the environmental impact and improves the operational efficiency of washing processes.
The deployment of ozone disinfection systems for wash water helps to optimise the quality of the process, ensure food safety and move towards a more sustainable, efficient and environmentally friendly model.
Benefits of using ozone in your fruit and vegetable washing station
Maximum disinfection with no residue
Ozone has far greater disinfecting power than traditional disinfectants. It quickly eliminates all types of microorganisms. By injecting ozone into the water in your laundry room, you will prevent the growth of colonies without leaving any residue.
Improves water quality
By adding ozone to the water in your vegetable washing station, you will remove toxins, pesticides and plant protection products, and reduce COD, BOD and turbidity. You will improve the water quality and be able to use it for longer. You will also reduce waste and operate in a more sustainable manner.
Extends fruit & vegetable shelf life
If we add ozone to the washing water, your vegetables will have a lower microbial load on their surface, thereby extending their shelf life once they leave the cold chain.
No manual labour, fully automatic
The system automatically generates and injects ozone into the tank, without the need for manual labour. It simply needs to be connected to the tank and a power socket.
No storage of chemicals
Ozone is generated on-site and applied immediately, so it does not require the storage or handling of chemicals, eliminates the need for transport and reduces the carbon footprint.
Biocide recognised by ECHA
Ozone is included on the European Chemicals Agency’s (ECHA) list of biocides, and ZonoSistem holds all the necessary documentation for its proper authorisation and use
Ozone Treatment in a Fruit and Vegetable Washing Plant
We design, manufacture, install and maintain professional ozone systems for sanitising water in fruit and vegetable washing facilities.
Contact us
Ozone Treatment in a Fruit and Vegetable Washing Plant
We design, manufacture, install and maintain professional ozone systems for sanitising water in fruit and vegetable washing facilities.
Contact us
ZonoSistem case studies in fruit and vegetable washing station
Ozone for apple washing plant, France
The use of ozone at this apple washing plant in France has improved disinfection, reduced water and chemical consumption, and extended the shelf life and quality of the fruit, thereby optimising costs and sustainability.
Ozone for washing sweet potatoes, Rota, Spain
The use of ozone in the washing of sweet potatoes has improved disinfection, reduced the use of water and chemicals, and optimised product quality and shelf life.
Ozone for washing carrots, Sanlúcar, Spain
The use of ozone in the washing of carrots has improved disinfection, reduced water and chemical usage, and optimised product quality and shelf life.
Ozone for washing tomatoes, Almería, Spain
The use of ozone in the washing of tomatoes improves disinfection, reduces water and chemical usage, and optimises product quality and shelf life.
Ozone for apple washing plant, France
The use of ozone at this apple washing plant in France has improved disinfection, reduced water and chemical usage, and increased the shelf life and quality of the fruit, thereby optimising costs and sustainability. Ozonated water is applied both in the shower and in the conveyor and sorting tank for the apples, using a compact HIDRO VT system with a capacity of 20 g/h.
Ozone for washing sweet potatoes, Spain
This project includes a complete water treatment plant. It comprises settling tanks for sludge from the fields, settling tanks, filtration systems and an ozone system that ensures the water is disinfected in a closed circuit. This disinfected and recycled water is used to wash the sweet potatoes before they are stored in cold stores that are also treated with ozone.
Ozone for washing carrots, Spain
The use of ozone in the washing of carrots has improved disinfection, reduced the use of make-up water and chemicals, and optimised product quality and shelf life. The ozone is applied directly to the recirculating water in the hydrocooler system. A compact HIDRO V unit with a production capacity of 20 g/h is used for this purpose.
Ozone for washing organic tomatoes. Spain
The project includes a HIDRO VT in-line ozonation system for the pressurised water used in the tomato washing shower. The constant concentration of 1.5 ppm of dissolved ozone, applied within a sealed contact zone, makes it possible to combine a high level of disinfection with a high level of safety, without any ozone emissions into the workers’ environment.
Frequently asked questions about the use of ozone in fruit and vegetable washing facilities
Ozone is used in fruit and vegetable washing facilities due to its highly effective disinfecting properties against bacteria, viruses and fungi. It reduces the microbiological load on the surface of fruit and vegetables, thereby improving food safety. Furthermore, it helps to remove organic residues and potential contaminants, all without leaving any chemical residues, as it breaks down rapidly into oxygen.
When used at the correct concentrations, ozone not only fails to impair the quality of the product, but can actually help to extend its shelf life. By reducing the microbial load and the presence of ethylene and other organic compounds, the processes of ripening and spoilage are slowed down. This results in better preservation, whilst maintaining properties such as texture, colour and freshness.
Yes. Ozone is an effective alternative to traditional chemical disinfectants such as chlorine. Its main advantage is that, when applied correctly, it does not produce persistent chemical by-products or alter the taste or smell of food. Furthermore, it helps to reduce water consumption in certain processes by allowing water to be recirculated, whilst maintaining adequate levels of disinfection on a continuous basis.