Using ozone water dramatically reduces the ongoing cost of food-safety operations. Because ozone is generated on-site from oxygen, businesses no longer need to purchase, store, or handle expensive chemical disinfectants. Its fast-acting nature reduces labor time, increases workflow efficiency, and minimizes water usage during produce washing. Ozone systems also help extend shelf life by reducing microbial growth, which decreases product waste and improves inventory efficiency. Over time, companies benefit from lower operating costs, cleaner processes, and a stronger commitment to health and environmental sustaninability.
