Process

Ozone simultaneously disinfects the water, bottling equipment, the air above the water and the sealed cap of the bottle. This gives consumers the fresh, clean and pure product they have come to expect.

Water

The disinfection process treats the water against bacteria, viruses and parasites such as Giardia and Cryptosporidium. Ozone is highly effective against these and other micro-organisms.

Taste & Odour

Ozone is a powerful oxidising agent and is highly effective against essentially all taste- and odour-causing organic materials, as well as oxidisable inorganic substances such as iron, manganese and sulphide ions.

Residues

Unlike chemicals such as chlorine, ozone does not leave an unpleasant aftertaste. It breaks down into oxygen, leaving no chemical residue behind.

Ice

Ozone-infused water has also shown benefits in the food service industry. Seafood, meat and produce processors can use ozone-infused water in ice manufacturing to help ensure that bacteria and other pathogens are not transferred to the product.