Ozone in Cold Store

An ozone treatment is a safe, very effective and economical method. It is of great importance in the food industry, since it prevents the proliferation of bacteria and moulds and therefore the alteration of the final product
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Increased Disinfection


Mould Removal


Durable Foods


Higher Quality

Why use ozone in Cold Storage?

La utilización del ozono en la industria se puede enfocar desde dos puntos de vista, uno para combatir el propio ambiente y otro para desinfectar y en algunos casos purificar los productos que la industria produce.

Puede ser necesario además la eliminación de los olores producidos, evitando así las molestias al personal que manipula dichos productos.

Nos encontramos con todo tipo de industrias en las que no es necesaria la esterilización del proceso, pero sin embargo pueden crearse emanaciones peligrosas producidas por sustancias intermedias en la fabricación, por lo que es muy importante eliminarlas.

A safe and economical method would be the use of ozone. The use of ozone in the food industry is of great importance, as it prevents the growth of bacteria and moulds and therefore the alteration of the final product.


Ozone disinfected cold stores

The use of ozone generators in cold rooms is undoubtedly the ideal solution. Since it does not leave any residue, it is highly advisable to apply it when storing fruit and vegetables, as well as in the meat industry, or in the fishing industry.

Ozone generators do not simply camouflage odours, they completely destroy the molecules that generate them, leaving behind a deodorised cold room. And since ozone eliminates microorganisms, disinfection is absolute.

Its use does not bring any smell or taste to the stored food. Furthermore, both in the case of meat and fish, and with fruit and vegetables, the use of ozone extends the shelf life and quality of the food, without changing its quality or nature, since the gas removes any trace of fungi or bacteria.

Keeping food in optimum condition

There is no doubt that perishable products need to be under very specific conditions, on their way from their origin to the supermarkets or restaurants.

Low temperatures inhibit the enzymatic and microbial activities responsible for the alteration of perishable products, so their transport must always take place under these physical conditions. However, many of these microorganisms remain in food and the environment, dormant, under different forms of resistance, so they can become the active microorganism again when temperature conditions are more favourable for it, even if only for a short time. That is why it is so important to always respect the “cold chain”.

The case of ozone is quite different. Thanks to its properties as a disinfectant and desorption agent, to its minimal toxicity and easy elimination, the use of an ozone generator leaves no residue after application, or chemicals that can affect food. Therefore, its use in cold rooms is a very effective method, which largely replaces the previous ones.

Using ozone for food processing

Ozone is a powerful oxidizing agent that also meets organic standards. Thus, it will improve productivity in an agricultural project, achieving products with a fresh taste and healthy appearance.

The demand for high quality products, which are conveniently packaged, is increasing. This is true for both consumer and foodservice markets. The challenge is how to get there, in the most cost-effective and sustainable way possible. This increases shelf life and product appearance by changing the way pre-cut products are processed. The answer lies in ozone generators. Ozone washing and disinfection outperforms traditional methods that leave chemical residues, and ends up leaving an unpleasant smell and taste.

The ozone equipment installed by GreenBioZone will allow the production of ozonized water for washing the product, also reducing water consumption in general, fighting mold and bacteriological elimination, and minimizing product loss, while increasing shelf life.

Ozone treatments offer the following advantages:

  • Lack of mould in food and packaging.
  • Longer conservation of food.
  • The initial weight is preserved with a high degree of humidity.
  • Excellent external appearance.
  • Better internal quality.
  • Reduction of shrinkage due to deterioration.
  • Delayed fruit ripening process (because it acts by breaking the ethylene molecule by oxidation).

“Ozone can turn a water, which produces epidemics, into a totally pure drink”


What equipment is used to apply ozone in cold storages?

Cold Store 3

GBC - Ozone Equipment for Cold Storage Treatment

These equipments are installed inside the chambers, they have a probe to guarantee the homogeneous ozonization in every moment of its cold installation, so that the environment is under the same conditions of environmental health, making the fruit last longer in optimal conditions.

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Frequently Asked Questions

How to supply the Ozone in the Cold Rooms?

  • Fumigation of the Cold Storage

When fumigated with specialized equipment, a mist is generated due to the ozone and the essence of the fruit itself. It is necessary to maintain a high degree of humidity to avoid drying out the skin and to better preserve the appearance of the crop

Is frequent use convenient?

Yes. It prevents the appearance of viral epidemics and eliminates all types of volatile organic compounds that vitiate the interior air (ammonia, urea, scatol, indol) causing their destruction through oxidation.

Do you generate waste in the process of removing volatile organic compounds?

No. As a residue of these reactions is the production of oxygen, so we get a greater oxygenation of the room, very beneficial for the development of animals.

What effects does the ozonized air have on animals?

More oxygen, more energy, protection from pathogens, increased rate of blood oxyhemoglobin with antibiotic effect…

Is it always the same dose for any animal?

No. The dose will vary depending on epidemics, stools and growth.

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