Chef Edward Ungrue of San Gabriel Country Club has had 30 years of experience in the food service industry. According to Chef Edward, by rinsing fruits and vegetables every day the shelf life has improved, and so has the level of protection from food borne illnesses. Because of this, the ozone unit can pay for itself in 12-18 months.
Whether you're in the kitchen of a large hotel chain, or a small mom and pop restaurant, food safety has to come first. Ozone treated water is the easiest and safest way to do that.
The ozone water can also be used on meat and poultry to kill bacteria.