Airzone Purifiers

Unlike chlorine, ozone is highly effective against viruses as well. Importantly, ozone leaves no chemical residue as unused ozone decomposes back into oxygen. Since ozone is generated on-site, the safety problems associated with chemical storage, handling and transportation are eliminated. Utilisation of ozone for increasing the storage life of food, particularly if held at low temperatures, is believed to have started in 1909 when, in the cold-storage plant of Cologne, the reduction in the germ count on the surface of meat stored there was observed after an ozone generator had been installed in the duct of fresh air used to ventilate the storage room. The many possibilities for using ozone in the food industry and agriculture as well as in other fields are created by its bactericidal and germ-killing power. Not only does it act as a germicide but as a spore-killing agent as well. Foods and carcasses exposed to its effect, undergo a pronounced change as a consequence of its action on the vital process of cells, the process of their metabolism particularly, through the inactivation of their metabolic products. At the same time it reacts with other materials present that can be oxidized and thereby it destroys odours. Utilisation of these properties makes ozone eminently suitable for unrefrigerated or refrigerated premises. Its use is economic as the investment and operational costs of the equipment are acceptable in relation to the size of rooms or freezers. Its application eliminates the risk of leaving the unpleasant odour or other traces of antiseptics used for preservation.

Gaseous ozone has been shown to effectively control mould and bacteria on various
fruits and vegetables. The main benefit of using gaseous ozone is that mould and bacteria
are controlled both in the air and on the surface of the product. The end result to the produce grower/packer is a dramatic reduction of product spoilage. Additionally, gaseous ozone oxidizes and destroys ethylene gas that is released when fruits and vegetables begin to ripen. Thus, the use of gaseous ozone can reduce ripening while in storage.

Many European countries currently employ ozone for maintaining holds of refrigerated ships free of bacteria, moulds, odours, etc., for preservation of cheeses, eggs, some meat, poultry, some berries and some fruits. In North America ozone is used as an effective hygiene control for refrigerated food, storage chambers in restaurants, supermarkets and transport systems.
Ozone can destroy bacteria, fungi and yeasts and can control odours in cold storage rooms.
When ozone is used for the preservation of food it will ensure aseptic food handling and distribution and deodourise refrigerators, storage areas and vehicles transporting food stuffs and prevents transmission of odours.

Refrigeration alone does not solve all the problems of food preservation. It immobilises the decaying germs but does not destroy them. Ozone will ensure the destruction of numerous micro-organisms that live on the surface of all food stuffs before refrigeration. This contamination starts from the time the food is handled and transported.
Ozone destroys all the germs in food stuffs thereby conserving the food and enabling them to resist decay.

Ozone deodourises and sterilises the air so effectively that one bad or rotten product will not contaminate other products in the same area. Ozone will also destroy ethylene thereby effectively slowing down the ripening process.
After carrying out its bactericidal and deodourising action it converts to oxygen at the same time remaining as a safeguard, effectively destroying any new contaminants exposed to it.

In relation to the hospitality, property and casualty restoration industry, ozone gas generation is most utilized to remove odours in clothing caused by bacteria and smoke. Ozone is slightly heavier than air and will only stratify in very calm environments. The diffusivity of ozone allows it to spread readily throughout a room.

In hotel rooms, smoking or areas and toilets, ozone has the same result effectively neutralising the “source” of the smell and not masking the smell as happens with perfumes.

Although ozone is very powerful, it is very unstable and begins to decompose instantly. Its half life ranges from a few seconds to several hours. When ozone comes in contact with organic compounds or bacteria, the extra atom of oxygen destroys the contaminant by oxidation. Ozone decomposes to oxygen after being used so no harmful by products result.

Ozone will neutralize virtually all organic odours, specifically those that contain carbon as their base element. This will include all the bacteria and fungus groups as well as smoke, decay, and cooking odours. Ozone is not as effective on inorganic odours like ammonia, phosphates, nitrates, sulfates, chlorides, etc.

Ozone is a toxic gas. However, it can be used safely when deployed by specialized generators under proper considerations. The odour of ozone is detectable by most people at a level of 0.003 - 0.015 ppm and become intolerable to most people at 0.15 ppm. The general consensus is that when you can smell ozone gas it's time to evacuate the area of life forms. Ozone use is regulated by OSHA, Occupational Safety and Health Agency, and it has stipulated that the safe allowable level or residual ozone is 0.1 ppm as a weighted average for an 8-hour day. Over exposure to ozone effects our respiratory system. Symptoms such as watery eyes, coughing, heavy chest and a stuffy nose will indicate that the gas is reaching high levels.

The benefits of using ozone for restoration work are fantastic. Smoke odour molecules that infiltrate all porous surfaces can be permanently removed by ozone gas. Only ozone will work on the most stubborn of all odour molecules, that being protein. Odours associated with dead bodies, and other forms of decay, like freezer failure have long resisted normal chemical deodourizing attempts. Ozone again has the potency to neutralize even these contaminants.

One of the most positive features about ozone is that is performs work and then reverts back to normal oxygen within 15 to 30 minutes. However, other safeguards must be observed other than evacuation. Due to its oxidizing nature, ozone attacks and degrades natural latex rubber, thus a laminate like silica should be applied to car and freezer door moldings. Ozone also breaks down and thus oxidizes faster in the presence of moisture. Even high relative humidity can increase its action. Hydrogen Peroxide, a mild bleach, forms when ozone is exposed to sufficient moisture, so certain textiles should be removed.

AIRZONE ULTRA VIOLET SYSTEMS

The air in buildings often contains potentially health threatening bacteria and viruses, particularly for people who have impaired immune systems.

Tuberculosis is an infectious disease that can be contracted by breathing air containing the tuberculosis bacterium. To reduce the risk of transmission of disease, the air can be disinfected in three ways: dilution, filtration, and purification by ultraviolet germicidal irradiation(UVGI). In addition to controlling tuberculosis, these approaches to disinfection are applicable for controlling other microbial disorders such as influenza ( including swine flu), measles, and aerosolized bioterror agents.

Purifying the air using UVGI (Airzone Calypso) destroys the infectious agents in the air because exposure to ultraviolet (UV) radiation damages the deoxyribonucleic acid (DNA) of bacteria and viruses, including that of Mycobacterium tuberculosis. This DNA damage stops the infectious agent from replicating. Air cleansing using UVGI requires that persons in the treated space be shielded from excessive exposure to the UV radiation. This can be done by placing the UV source in the ductwork of a ventilation system ( Airzone Gentle Breeze), in a freestanding disinfecting system, or in an open location within a room (Airzone Calypso). When installing UVGI in an open location, to prevent undue human exposure to the UV radiation, it is important to ensure that the UV radiation is restricted to the portion of the room that is above standing head height ( Airzone Sani Disc). The UVGI technology has long been used in laboratories and healthcare facilities, but it is also applicable for use in spaces where people congregate. These three approaches can be used separately or in combination. The Centers for Disease Control and Prevention (CDC) has recommended that UVGI be used as a supplement to dilution in high-risk settings.
Upper room UVGI is a common feature of buildings. Upper room UVGI ( Airzone Sani Disc) is an effective method for cleansing the air of many types of viruses and bacteria, including some of those suggested as weapons for bioterrorism. The technology is well-developed and it can be easily retrofitted in many buildings.