Ozone (O3) is a blue-coloured gas with a characteristic smell which is heavier than air and yields oxygen through decomposition liberating oxygen (O2) and monatomic oxygen (O-) which is a powerful oxidant. It is this oxidising action which eliminates the organic structures which cause smells and destroys bacteria and viruses in the air.
Advantages: 1.Removes unpleasant smells of organic origin by destroying the molecules which cause them. 2.Increases the amount of oxygen in the treated air. 3.Oxidation of carbon monoxide and tars present in tobacco smoke. 4.Disinfects the treated air. Eliminates germs, viruses and bacteria which cause colds, bronchitis, flu, etc.
Most commonly used in:
- Air conditioning systems, especially if there is recirculation, thus avoiding “Sick Building Syndrome”.
- In badly-ventilated premises.Typical examples: restaurants, boardrooms, changing rooms, WCs, gymnasiums, hospitals, theatres, etc.
- Air extraction in kitchens.
- Areas where food is handled helping to keep it fresh for longer and preventing the growth of moulds and bacteria. Used frequently in fishmongers’, butchers’, cold storage, etc.
- Farms for the breeding of livestock where it improves sanitary conditions both for animals and associated products.