Vegetable & Fruit Washing Disinfection Combined Machines

Even if fruits and vegetables are intact, if they are not cleaned or cooked well before consumption, they can carry microorganisms that cause various infectious diseases. Chlorine is one of the most widely used disinfectants. However, the effect of chlorine on microorganisms is very low. While ozone gas will provide 100% microorganism death, chlorine will only reduce 1 or 2 logarithmics. In addition, chlorine is a carcinogenic substance and does not completely go over the food with washing. The raw material of ozone is oxygen. When ozone is used in foods, the bacterial and viral load is reduced to zero and the harmful effects of pesticides are eliminated, thus extending the shelf life of foods.