Air Purifying Systems & Solutions
Pure Air
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Location
3750 NW 28th St Bay 206 Miami FL 33142
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Email
Location
3750 NW 28th St Bay 206 Miami FL 33142
Email
Ozone-also known as 03, ultraviolet radiation, or activated oxygen-is a colorless gas with a pungent, characteristic odor. Ozone occurs freely in nature. It is produced commercially by passing electrical discharges or ionizing radiation (from light) through oxygen.
Ozone is also unstable, which means it has a short life. When applied as a direct or indirect food additive, ozone does not remain in the product or on equipment. Instead, it reverts to pure oxygen within seconds, leaving behind no chemical residue. This phenomenon makes it as ideal purification method, since it extends food freshness and shelf life without becoming a food “additive.”
Margins in the grocery business are about as close as a three-blade shave. But you can drastically reduce one big drain on profits-and sell meat and produce so fresh it wilts the competition.
The answer is simple. Kill the microbes-continuously-in all your cold-storage lockers. Eliminate mold, E. coli, and other food pathogens so food stays fresh days or weeks longer.
Fresh Zone by Air Purifying Systems, Inc. clears the air by introducing a safe amount of ozone into circulation.
Ozone is unique. It kills microbes at 10 times the strength of chlorine-then dissipates as pure oxygen within seconds.
It is the strongest
in 2001, the Food and Drug Administration amended its food additive regulation to include the use of ozone-in either gaseous or aqueous form-as an antimicrobial agent for the treatment, storage and processing of raw agricultural commodities (RAXs), such as produce, meat and poultry.
The FDA categorized ozone “Generally Recognized As Safe (GRAS), as a sanitizer or disinfectant for foods when used at levels and by methods of application consistent with good manufacturing practices.
Soon after its approval, a number of food processors and manufacturers adopted ozone purification methods for these commodities. Treatment with ozone is now widely known to extend the freshness and shelf life of many perishables as well.”
FRESH ZONE BY AIR PURIFYING SYSTEMS & SOLUTIONS, INC. eliminates bacteria in storage lockers…breathes new life into perishables!
Our Fresh Zone Electronic Air Purification System is a commercial-grade device that uses high-frequency ultraviolet light to generate a tiny amount of ozone-a naturally-occurring substance found in the healthies
outdoor locations. The ozone destroys airborne microorganisms, completely eliminating them from refrigerated lockers and walk-ins.
That means airborne mold and bacteria can’t circulate back to your food. Your meat, seafood, produce, and flowers stay fresher, longer.
We install the units in the refrigeration system, so ultraviolet light radiates directly on the cooling coil and the air being pulled across it. And we custom configure your units to take full advantage of existing lockers and walk-ins, and minimize disruption. Typical installations takes as little as 2 – 4 hours.
Three hours after that, you’ll begin to smell the difference.
The units are economical to operate, consuming all the power of a light bulb.
But these “light bulbs” cold and flu germs, reducing infection and absenteeism during flu season.
The ozone even helps your refrigeration system operate more efficiently, by neutralizing airborne microorganisms that collect on the cooling coils.
In one test conducted in Florida, ozone killed almost 100% of the bacteria on produce. In slightly higher concentrations, it also killed yeasts and molds. Ozone sanitation increases the shelf life of fresh product by up to two weeks. It also retards softening and browning. The public is healthier-and so is your bottom line.
Soon after the FDA regulation was amended, the grocery industry began to take advantage of the benefits of ozone purification. While shelf life may vary due to age, quality, humidity, and temperature, the most positive effects occur when perishable are exposed at low and constant levels.
The Occupational Safety and Health Administration (OSHA) designates as safe an 8-hour ozone exposure limit of 0.8 ppm (parts per million).
The Food and Drug Administration (FDA) sets its exposure for ozone at 0.05 ppm.
Nature’s concentrations at ground level are typically between 0.03-0.75 ppm.
Fresh Zone outputs between 0.0005 ppm and 0.01 ppm depending on the volume of air, generating extremely sage purified air for commercial refrigeration environments.
Juice manufacturers have begun to use ozonated water to sanitize fruit and vegetables as well as ozone purification to disinfect juice. Unlike costly pasteurization, which can degrade the flavor and quality of juices, ozone has been proven effective for both low and high acid juices, maintaining freshness and flavor while simplifying manufacturing.
Processors of cured meat products needed to control dangerous food-borne pathogens such as listeria monocytogenes. Treatment with ozone just prior to vacuum sealing reduces the presence of these bacteria to a negligible level, representing a great value to both manufacturers and consumers alike.
Ozone fumigation instantly destroys chemicals stored in fish and seafood. It also increases their shelf life. Fish preservation has been greatly enhanced through the use of ozonated ice, which and inhibits bacterial growth much more effectively than ordinary ice. Fish and seafood are safer and more visually appealing.
Refrigerated floral storage can also extend shelf life through ozone purification. Blooms stay larger and last longer when stored in ozone-purified coolers.
Grocers have discovered that ozone is a powerful oxidizer that instantly kills E. coli and salmonella on contact with fresh meats and poultry, while remaining environmentally friendly. In various studies on ozone and ground beef, it has been proven that ozone has the potential to destroy pathogenic bacteria under specific conditions. The concentrations of E. coli used in the studies were much higher than levels found in commercial grocers’ sites.
