Using ozonated water in beer breweries lets customers enjoy safe and perfectly brewed beer without the risks of using chemical disinfectants

The United States has a long history of beer production, with the first brewery dating back to the 17th century. In 2020 around 180 million barrels of beer were produced in the United States. In fact, the US is the second-highest beer manufacturer in the world behind China, producing a staggering 211.17 hectoliters — or around 70 standard bathtubs last year. But that doesn’t mean the beer that ends up in our glasses is always fresh, or even safe to drink. Cleaning and sanitizing beer brewing equipment is an important — and much overlooked — part of enjoying a cold glass of brew. And ozonated water is playing a big role in this process.

Breweries face sanitization challenges in beer production

Clean-in–place (CIP) is a process of disinfecting brewing equipment without having to disassemble each part of the system. Most breweries choose CIP over traditional disinfection methods as it is quicker and more efficient. CIP is an automated disinfection process that removes the risk of human error by getting to those hard-to-reach places. But the process carries risks that are prompting breweries to look for an alternative.

But CIP is an expensive, energy-consuming process, as large amounts of water must be heated for the best-possible results. It also uses traditional disinfectants that can leave behind traces of chemical residue after use. Residue goes unnoticed by brewery staff, but can be harmful to consumers, especially as it causes the growth of microorganisms and biofilms. This can affect the quality and taste of beer and impact the brewery’s brand image.

Breweries should use high-quality water that is filtered of any impurities to brew their beer, as this has a direct impact on the end product. Limescale, beerstone, mold, and yeast can build up in water lines, affecting the smell, taste, and appearance of beer. For best results, water lines should be sanitized around once a week. Spoilage creates a huge problem for breweries, as equipment must be manually sanitized before production can restart. This is labor-intensive causing delays to the brewing schedule and headaches for breweries.

Using traditional disinfectants poses a health risk to workers, as they will have to breathe in toxic fumes and handle corrosive chemicals. Chemical disinfectants must be properly stored to avoid injury, explosions, or fires, even when not in use.

This is troublesome for breweries, as they must spend time and money on creating a safe storage space instead of focusing on how to brew great beer. What’s more, staff must be properly trained on how to use and store chemicals, as breweries are responsible for staff safety. Injury or health issues from chemicals can have a detrimental effect on breweries, as they feel the burn from employee sick days and potential lawsuits.

What is ozonated water?

Ozone is a form of oxygen and is a highly effective, natural disinfectant. Ozonation is a chemical water treatment involving the infusion of ozone into water, one which kills bacteria, viruses, and other microorganisms in the process. Ozone reforms into oxygen molecules after the ozonation process, and unlike other chemical disinfectants, does not leave behind an unpleasant aftertaste or odor. Its oxidation power, or ability to react with other substances, is 50 times stronger and 3,000 times faster than chlorine, and it does not leave behind any harmful residue.

Ozone is perfect for CIP and beer production, as it quickly dissolves contaminants without changing the beer’s composition. There is no risk of spoilage resulting from bacteria growth, as no residual ozone or other compounds are left behind. It is non-corrosive and removes the need for chemical disinfectants, making it the perfect sanitizing solution for breweries who are concerned with creating a great-tasting product without harming customers.

How is ozonated water used in breweries?

Clean-in-place

Aqueous Ozone is easily integrated into CIP systems, removing the need for harmful chemicals. Being a non-corrosive disinfectant, it will not damage brewery equipment. CIP using ozonated water does not require human intervention. Ozone disinfects all areas without leaving behind any harmful residue, lightening the load for brewery staff.

Sanitizing supply water and washing between production

Beer lines are bacteria breeding grounds. Chemical disinfectants can hinder the sanitization process, as residue creates a buildup of microbes and biofilm. Sanitizing beer lines with ozonated water, or aqueous ozone, is the perfect alternative to chemical disinfectants, as 99.999% of contaminants are killed on contact. Since there are no harmful forms of residue or byproducts to worry about, using ozonated water in CIP improves the cleanliness of beer lines while protecting customers.

Breweries tend to produce multiple varieties of beer under one roof. Aqueous Ozone is suitable for freshening up beer lines between production to prevent the cross-contamination of beer varieties, and it removes the need to manually disinfect each part. As ozonated water is a highly effective sanitizer, cleaner pipes can only mean one thing: safer, better-tasting beer for customers.

Surface sanitization

Ozonated water can be used to surfaces. It is free of alcohol and chemicals, and is safe to use on hands and skin without causing irritation or dryness, making it an ideal alternative to chemical disinfectants.

Benefits of using electrolytic ozonated water in breweries

An energy- and water-saving solution

Performing the process of CIP with traditional disinfectants requires large amounts of hot water. Ozone is highly effective even in cold water, reducing energy costs for breweries. With ozonated water, disinfection cycles can be reduced by up to 30 minutes per round of CIP, significantly reducing the amount of water used for sanitization. In fact, using ozonated water saves breweries up to 10% of their standard water consumption.

Ozone helps breweries save time, money, and energy, while providing outstanding disinfection. Plus, electrolytic ozone is better than corona discharge method because all you need is water and electricity, reducing maintenance needs and keeping the ability to reliably produce ozone in humid conditions. Plus there’s no need for a potentially dangerous oxygen tank. The OWS-3 from BioSure is a plug and play device for this situation, delivering a complete disinfection solution to bars.

Fast and easy to use

Ozonated water takes approximately 10-15 minutes to reduce bacteria that can spoil the beer without leaving behind any nasty residue that can impact the flavor. The process is quick and easy, and completely removes the need for chemical disinfectants.

No storage required, safe for staff

Ozonated water is produced onsite, requiring no additional storage. With ozone, breweries no longer have to create extra storage space or worry about chemical spills.

The ozonation process does not emit harmful byproducts, and ozone is not toxic if accidentally inhaled or swallowed. Brewery staff need no longer be concerned about breathing in dangerous disinfectants or getting painful chemical burns. Ozone is a friendlier sanitization alternative that greatly improves the health and safety of staff.

The bottom line

Running a successful brewery is no easy task. CIP using dangerous chemicals is risky and can cause harm to staff and customers. The disinfection properties of ozonated water remove the need for chemicals, providing outstanding disinfection results with reduced water usage. With ozone, breweries can save time, money, and energy, while creating an excellent product for customers. Talk to us today to find out how to integrate our ozonated water technology into your brewery.

The post How to Use BioSure Ozone for Safer Beer Brewing appeared first on BisSure TW.

背景

歐洲的一家啤酒吧連鎖店每天為成千上萬的顧客提供服務。這些顧客去享用從水龍頭出來的新鮮啤酒，

而不是瓶裝或罐裝啤酒——它們具有獨特的“保存”風味。但是，這些酒吧每天供應的新鮮自釀啤酒在保

持新鮮度和安全標準方面存在挑戰。

問題

自來水供應啤酒的問題是保持啤酒新鮮，啤酒水龍頭系統消毒和無菌。細菌很容易在啤酒水龍頭上生長，

因為啤酒中的高糖含量來自小麥和啤酒花，啤酒比許多其他飲料更容易成為細菌的目標。細菌喜歡以此

為食，因此每個酒吧經理都必須對啤酒生產線進行持續消毒。酒吧工作人員通常通過放出剩餘的啤酒然

後注入化學清潔劑對啤酒管線進行消毒來對啤酒管線進行消毒。然後他們用自來水沖洗化學物質，但他

們不能確定所有化學殘留物都被清除了。這對客戶來說是一個危險。如果酒吧不能很好地清潔這些啤酒

生產線，顧客可能會生病或住院。

解決方案

通過實施 BioSure 的啤酒生產線消毒系統 (BLDS)，這家酒吧連鎖店能夠使用臭氧水對所有分支機構的啤酒

生產線進行自動化消毒。 BLDS 使用獲得專利的電解臭氧發生器 (EOG) 從水中產生高濃度臭氧，確保以最

有效和最實惠的方式為客戶提供安全的啤酒。一旦臭氧水對啤酒生產線進行消毒，它就會恢復為氧氣，而不

會像氯那樣留下化學殘留物。現在清潔乾淨的啤酒生產線已準備好供應不含毒素或化學殘留物的啤酒。 BioSure

系統只需八分鐘即可完成。由於該過程不產生化學物質，BLDS 可以每天多次對啤酒生產線進行消毒，而不會

中斷飲料供應或停止為客戶提供服務。它也具有成本效益，因為它只需要最少的水和電消耗。因此，它是最實

惠、最安全的消毒選擇之一，可為酒吧業主提供快速的投資回報。

https://www.dropbox.com/s/x9in33bsgg1iitk/Case%20Study_%20EU%20Bar%20Chain.pdf?dl=0

The post 臭氧為歐洲的一家酒吧連鎖店提供新鮮和安全飲用的啤酒 appeared first on BisSure TW.

背景

歐洲的飲水機製造商正在這些產品中集成 UV-C 系統，以對其飲水機進行衛生處理。

飲料分配器容易在其管道系統內收集的水中滋生細菌。為了解決這個問題，他們安裝了 UV-C

系統來進行現場消毒並消除管道兩端的細菌。

問題

UV-C 光消毒在一定程度上對過濾後的水進行消毒，但效果會隨著時間的推移而下降，因為鈣

和鎂沉積物會在 UV-C 光管內積聚。這些沉積物阻擋了 UV-C 光，導致光衰 – 從而降低了 UV-C 光

衛生系統的有效性。結果是細菌回歸，從這些飲水機喝水的顧客有感染的風險。

解決方案

飲水機製造商正在將 BioSure 的 PFDS mini 中的臭氧水集成到他們的飲水機單元中，

以將臭氧水泵入這些水管中。這些分配器中的水通過定時的自動化過程自動進行消毒。

PFDS 迷你係統產生低濃度臭氧水以消除細菌，同時確保分配的水是可飲用的。水機

製造商無需將有害化學消毒劑和 UV-C 燈系統添加到僅“局部”消毒的設備中，從而節

省了時間、金錢和麻煩。由於消毒過程是自動化的，製造商和消費者知道細菌不再是

飲水機內的威脅，因此可以放心。

 

https://www.dropbox.com/s/al2dtjmka6bt4i2/PFDS%20Mini%20for%20Commercial%20Beverage%20Dispensers.pdf?dl=0

The post 臭氧水保護飲水機免受病毒和細菌侵害 appeared first on BisSure TW.

背景

一家大型亞洲茶葉連鎖店的大部分茶葉店位於中亞至南亞地區。他們以低廉的價格提供各種冰茶飲料，

為這些炎熱潮濕地區的顧客帶來涼爽的解脫。該連鎖店正在擴大，迅速成為亞洲和世界最知名的茶葉

連鎖店之一。

問題

夏季，該地區的季風季節開始，炎熱和潮濕意味著細菌會接管茶館的飲料水管線，因為它們會抽出細菌

喜歡的甜味和含糖飲料。在顧客喝茶之前，水源經過過濾過程以去除氯等化學物質。但是細菌很容易在

這種過濾後的水中生長。茶館還需要將過濾後的水收集在大容器中進行儲存——靜止的水是細菌生長的

另一個地方。當地政府定期檢查茶館的冰塊，並測量冰塊中的細菌水平。政府監管機構最近檢查了每個

地點的細菌，大多數連鎖店都沒有通過。為了對抗細菌，工作人員每週都會清洗製冰機，並每月對機器

進行一次深度清潔。

解決方案

茶葉連鎖店聯繫了 BioSure。他們在每家數以百計的茶葉店安裝了 BioSure 的冰消毒系統 (IDS) 裝置。

該系統使用臭氧水來自動化冰消毒過程。除了冰中的細菌外，工作人員還意識到飲料水管線中存在生

物膜積聚。因此，他們安裝了 BioSure 的 PFDS 裝置，以消除水管和水容器中的生物膜。現在，員工

已經能夠騰出時間來更好地為客戶服務並製作美味的飲料，而不是對眾多機器進行消毒處理。節省的

成本是巨大的，因為可以釋放人力，並且無需存儲和混合危險的化學消毒劑。員工和客戶都受益於

BioSure 的新臭氧水系統。

 

https://www.dropbox.com/s/mywjwucwknc8m3r/Tea%20Shop%20Chain%20in%20Asia%20Using%20IDS%2C%20PFDS%20for%20Ice%20Sanitation.pdf?dl=0

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Many restaurants and bars use refrigerated drink dispensers to save costs on beverages while offering cold and refreshing beverages to their guests. Beyond the food and beverage industry, however, are movie theaters, schools, and hotels, which also use drink dispensers to keep customers’ cups filled. Ensuring these drink dispensers are clean and maintained is important to the health of people being served, and also important for the long-term use of the machine. 

Thanks to advances in ozone generation technology, disinfecting drink dispensers with the powerful oxidizing power of ozone has become a smarter option for many of these businesses. Ozonated water is safe and effective in keeping drink dispensers at your business free of harmful bacteria and free from unwanted chemical residues leftover by conventional cleaning chemicals. For more info on the advantages of cleaning with ozone, read our article: How Ozonated Water Works

Why ozone for drink dispensers?

Thanks to the reactivity of ozone on a molecular level, the O3 molecule begins breaking down almost instantly after being generated in the water supply. This leaves behind only clean, fresh water, and regular stable oxygen. Ozone’s reactivity is also why ozonated water is most effective as a disinfectant if it is used within the first five to ten minutes after being generated. For more info on how ozonated water is created, check out our article (link). 

While most quality drink dispensers are used seven to ten years on average, they must be cleaned regularly for a business to get the most out of their purchase. With ozonated water, these machines can be kept running constantly clean for customer safety and giving peace of mind to business owners. 

How to clean a drink dispenser with ozonated water

Below are basic instructions for how to integrate the power of ozone into the cleaning routine for your business’ drink dispenser(s). 

1. Daily Cleaning

The dispensers, nozzles, drain area, and external surface of the drink dispenser should be cleaned at least once at the end of each business day. Turn off the machine before disassembling the pieces from the front of the machine.

For basic daily cleaning, the nozzles, as well as any diffusers, which add the drink’s syrup to the carbonated water, should be detached from the machine. With ozonated water available on-premise, we recommend a two-part disinfectant process.

For plastic or metal nozzles and diffusers, they can be submerged in a plastic tub of active ozonated water from the Water Disinfection System (WDS) and left to sit for two to three minutes. Meanwhile, with an Ozone Spray Bottle (OSB) full of active ozonated water and a clean cloth, an employee can wipe down the exterior face of the drink dispenser. They should pay close attention to the drain area and the area around where the nozzle connects to the machine.

Any containers on top of the machine should also be disconnected and wiped down inside and out with the ozonated water solution. Give all implements several minutes to air dry before re-assembling the machine, making it ready for immediate use at the start of the next work shift. 

2. Weekly beverage line cleaning drink dispensers

Each week, it is recommended that any tubes supplying beverages be disconnected and thoroughly sanitized. This can be done by switching the water source to the ozonated water pipeline supplied by the PFDS series. Fill the entire pipeline and the equipment with ozonated water through the water discharge of the equipment, and switch the water source back to the beverage dispenser after the sanitation is completed. 

3. Monthly Cleaning

It is also important to clean the ice tray and ice dispenser, along with other parts of the machine at least every four weeks (or more frequently). Typically an ice machine may need to be deep cleaned every four to six months to ensure the ice cubes consumed by customers reach a proper hygiene standard. Using the IDS (Ice Disinfection System) by Biosure will make this process easier, as you only need to deal with the problem every half a year. This helps reduce the costs of labor, time, and money when deep cleaning if the ice machine is required.

Benefits of Ozonated Water

Some top-of-the-line water dispensers are even integrating ozone generation as part of the machine’s cleaning system. The ozone in the water supply will quickly dissipate and poses no threat to people drinking from the water dispenser provided the ozone is given sufficient time to break down, and not even affect the taste. 

In addition to the power of ozonated water as a potent anti-bacterial agent, in the long term, business owners will save money and space that would have been used on purchasing and storing cleaning chemicals. Using ozone as a cleaning agent will contribute to your business’s commitment to sustainability.

A business’ drink dispenser can be an important tool for promoting the public image of a business. This is especially true if the machine is located in front of the house for self-service by customers. While style and service capabilities are always important, cleanliness, both internally and on external surfaces, is no less important to the image a business provides to its customers. With the power of ozone-generation technology, there is no need to worry about the cleanliness of your equipment or the health of your customers being compromised ever again.

Related Articles

How BioSure is Helping a Growing Coffee Chain Meet Quality Standards

Food Safety and Ozone: How Ozone is Becoming the Industry Standard

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Is Ozone Water Safe?

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Would you be willing to drink water taken from a toilet bowl? If you ask anyone, the answer is likely to be no. But did you know that the ice that goes in our beverage at bars and restaurants could possibly contain the same or even higher levels of bacteria than water taken from the toilet?

This is not merely alarmist. As several global news stories have shown us, there are cases of edible ice contamination happening all around the world, and more often than we thought.

Ice Contaminations Cases Around the World

In the US in 2013, an outbreak of norovirus caused by dirty ice at a golf course in Phoenix sickened 80 people. In 2018, a reporter who looked at restaurant report cards in North Carolina every week saw “dirty ice machines” often cited in the public reports.

Meanwhile, in China in 2013, ice cubes at fast-food chains were found to be riddled with 13 times more bacteria than toilet water. And in Hong Kong in 2017, edible ice samples collected under the routine Food Surveillance Programme of the Centre for Food Safety (CFS) were found to contain excessive coliform bacteria, organisms that are present in the environment and in the feces of all warm-blooded animals and humans. 

You may think European countries probably apply striker regulations and prevention toward food safety. However, studies done in Europe have shown dirty ice cases as well. In 2017, an undercover study by the BBC investigated iced beverages in the U.K. and found that out of 30 samples taken from three different fast-food restaurants, more than half were contaminated with fecal coliform bacteria. In 2013, a newspaper did an experiment that collected ice from ten well-known fast-food chains and announced that in six out of ten locations, those ice cubes “contained higher levels of bacteria than the water samples taken from toilet bowls at the same establishments”. 

How To Ensure The Safety of Edible Ice

Most people don’t give a second thought when they use ice. But those real-life cases above reveal the potential harms of dirty ice to our health and even to the public health system. It’s a little-known fact that ice machines that produce the ice we drink could potentially be a home for all manner of harmful bacteria, viruses, mold, and other microorganisms.

Ice should always be manufactured and handled with the same strict standards that we use to treat the rest of our food. Since more and more research has shown the importance of edible ice safety following numerous cases of edible ice contamination happening in the world, governments have made regulations for ice manufacturing and handling to make sure that edible ice must be produced, stored, and transported in clean and sanitary conditions. Ice manufacturers and food and beverage businesses such as restaurants, hotels, and bars, must monitor the cleanliness and hygiene of employees, use properly cleaned and maintained equipment, and use water that is safe and sanitary.

In addition to the above precautions, ozone is a powerful solution to help prevent bacteria from getting into ice that you or your customers consume.

The Magic of Ozone 

Ozonated water, which is usually produced by electrolytic ozone generators (E.O.G), is one of the strongest disinfectants known to mankind. It is an effective and fast disinfectant. Compared to general chlorine-based disinfectants, ozone disinfection speed is 3,000 times faster and 50 times stronger. Ozone water is also one of the safest disinfectants. It’s 100 percent natural, which makes it perfectly safe for human beings as well as for the environment in the right amounts. 

When it comes to ice and drinking water, the CDC has proclaimed that ozone is a safe and effective sanitation method, protecting against even some of the most resistant microorganisms.

Electrolytic ozone treatment works by combining electricity with water through an electrolytic ozone generator (E.O.G). It’s considered a safe and effective disinfectant alternative to chemicals for food safety applications. Including decontamination of water and sanitization of kitchen equipment, ozone is also very effective in eliminating biological matter in the water like bacteria or viruses, killing them instantly. 

After filtration, the water goes through electrolysis and the chemical ionization is finished. This helps remove any particulate matter that was created in the process. The final water supply is then completely free of impurities. 

Related Articles

How Ozonated Water Works?
Ozonated Water vs UV Light Sanitation: Which is the Best Chemical-Free Sanitation?
Is Ozone Harmful to Humans?
Food Safety and Ozone: How Ozone is Becoming the Industry Standard?

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More than 27 billion pints of draft beer are consumed worldwide every year, and anyone who loves beer will choose it fresh from the tap over canned or bottled. Freshly pumped beer just tastes better – but only when the line from the keg and coupler to the tower is clean.

Unclean beer lines can not only ruin the taste of beer but also put customers’ health in danger. Dirty dispensers can make customers sick or even seriously ill. There have been incidents where customers have fallen ill after drinking contaminated beer at bars and restaurants — a nightmare scenario for a bar or restaurant owner. Chemical burns from caustic cleaning agents have also been an issue, resulting in lawsuits. Incidents like these can cost a considerable amount of money in medical and legal fees and, just as importantly, can cost your reputation. As a customer, we should never feel that our health might be in jeopardy for enjoying a cold beer.

Running the Risks of a Dirty Line

Dirty beer not only tastes terrible, but it’s also dangerous to drink. Contaminants such as bacteria, mold, and yeasts can build up in beer lines over time. Limescale and beer stone make beer muddy, while mold and bacteria can leave beer sandy, stringy, and even toxic. People have reported getting sick after having a sour pint at a bar. Guests are likely to write the bar off if they had consumed a beer pumped through a dirty line.

The Dangers of Chemical Sanitation

Most bars and restaurants know the importance of regularly cleaning their beer lines. But while most local health codes stipulate the frequency of cleanings needed, not all of them outline cleaning methods or best practices for cleaning equipment. In many cases, this leads to draft beer system owners using chemical sanitization methods. Without caution, unsafe chemical sanitization can also be deadly to your business and your customers. Consider these cautionary tales:

• A woman in Massachusetts was burned by the acidic solution used to clean beer lines that a distributor failed to clear thoroughly after using it to clean the beer line.

• An Ohio man alleged that he suffered burns and had to have parts of several internal organs surgically removed after consuming contaminated beer. 

• In 2017, a brewery lost USD $750,000 jury verdict because a man fell dangerously ill right after consuming toxic beer from the brewery. He was then hospitalized for 6 days and lost 25 percent of his stomach lining. They later determined the cause was acidic chemicals that the brewery used to clean the beer lines.

There are many more “hot beer” horror stories like these and they are all too easy to find. In fact, many companies set aside around $15,000 USD each year to settle lawsuits from chemical burns. 

Using chemical solutions to clean pipelines means employees need to be extra thorough when rinsing off the residuals left by the cleaning process. This is time-consuming and leaves room for human error. Pub and restaurant owners stand to lose valuable business during chemical sanitization processes.

The Powers of Chemical-free Ozone Sanitization

Ozone is a natural molecule that can oxidize everything it comes in contact with. When oxidized, harmful microorganisms and chemicals break down into harmless compounds. This oxidation ability makes ozone the most effective disinfectant available for sanitizing drinking water and food preservation.

Using ozone beer line disinfection systems help prevent lawsuits through chemical burns that customers incur when bars and restaurants use toxic cleaning agents. Not only this, but ozone disinfection for beer lines saves staff time, money, and effort. Electrolytic ozone beer line disinfection systems run on only electricity and tap water. Using electrolytic ozone beer line disinfection systems means bar owners don’t need to manage a cleaning crew or spend extra money cleaning up dangerous chemicals.

When implementing ozone disinfection systems, bar staff do not need to close or pause the beer supply. Ozone turns into harmless oxygen as soon as it gets into contact with contaminants, leaving no harmful chemicals in the beer. Guests can enjoy a tasty brew with peace of mind while the tap keeps pouring — a win-win for customers and pub owners.

The Best Beer Line Disinfection System

The BioSure ozone cleaning kit (OCK) uses patented Electrolytic Ozone Generation to produce high-concentration ozone from water. BioSure makes sure you serve safe beer in the most efficient and affordable way to customers.

How BioSure Professional Sanitizes Beer Lines

BioSure’s OCK pumps ozone to your beer line to eliminate contaminants before serving to your customers. The BioSure OCK is optimized in many ways to ensure that it is:

The Safest

BioSure uses patented electrolytic ozonation technology to produce ozonated water. Once the ozone disinfects the beer line, it reverts to oxygen, without leaving chemical residuals as chlorine does. The now clean-and-clear beer line is ready to serve beer without toxins or chemical residuals. 

The Fastest

The BioSure system takes only eight minutes to complete. Because the process produces no chemicals, the OCK can sanitize beer lines multiple times a day without interrupting the beverage supply.

Cost Effective

BioSure systems only need minimal water and electricity consumption. Therefore, it is one of the most affordable options and a quick return on investment.

The Easiest

Bar owners don’t need to use additional cleaning tools or chemicals with the BioSure system. There are three different sanitation programs in the system which are specifically designed for cleaning beer lines and beverage machines.

Top Quality

While keeping your beer safe for consumption, BioSure eliminates the use of undesirable chemicals and the creation of by-products during sanitization and ensures the delivery of clear beer at its best quality and taste.

Drinking It All In

Tainted beer is harmful to your customers and your business. Regular cleaning for your beer line is essential. But choosing and implementing sanitization is crucial. At best, bar owners lose customers; at worst, you would be responsible for someone’s life. Choosing the right disinfectant system for beer lines is critical. Ozone is the safest, most affordable, and easiest way to sanitize your beer line over the long term. Ozone sanitization is also time-efficient and does not interrupt your beer supply. The system is easy to use, and it cleans beer with no chemical residuals. Using just water and electricity, you can serve the best quality beer in town. Cheers!

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Case Summary

• Industry: Coffee chain
• Application purpose: Maintain ice hygiene standards and to avoid the breeding of biofilm and mold in the ice maker
• Product: IDS Automatic ice cube disinfection system
• Machine performance: Up to 3,000 Ib/day (ice machine capacity)
• Ozone generation: Up to 50 mg/hr (+-10%)
• Size: W56 X D225 X H180 (mm)

Problem

Taiwan is located in the subtropical zone, meaning hot and humid summers account for nine months of the year. With Taiwanese cities being among the most densely populated in the world, the combination of heat and humidity, and the hustle and bustle of urban life have made coffee shops great places to decompress with a cold drink for the local population.

Coffee Shop

Louisa Coffee is a new coffee chain that’s seen explosive growth over the last few years. They currently have more than 400 branches nationwide, providing high-quality coffee, great service, and a comfortable environment at reasonable prices. For customers, this brand represents both quality and affordability. The brand’s emphasis on quality control has been a large part of their success, and they are building customer loyalty as a premier coffee chain. 

Louisa has done this by offering iced coffee, iced tea, and smoothies as their main products during Taiwan’s intensely hot and humid summers. In order to grow steadily and sustainably, this new chain of coffee shops is unwilling to compromise on hygiene, with the quality of the ice being just as important as the drink itself. They know building goodwill and paying attention to customer needs are critical to their continued growth. Therefore they needed a solution to ensure hygiene standards are met with every single cube of ice served.

But ice machines are a hotbed for bacteria, mold, and food-borne pathogens. This is due to numerous causes such as biofilm peeling off from inside tubes, cross-contamination from ice scoops and other sources, and falling pathogens from the air when the ice tank is open. There have been several shocking news reports all over the world detailing just how dirty ice can be from major fast-food chains and restaurants once tested against other dirty places like toilet seats. Having painstakingly built up a reputation for being a quality brand, Louisa could not afford to take any chances with similar reports of dirty ice.

Solution

After carefully assessing several vendors of ice disinfection solutions, Louisa Coffee chose BioSure IDS (Ice Disinfection System) to ensure ice served to customers is safe to consume. 

BioSure engineers have studied the rigorous process of ice machine hygiene in depth. After years of research and development, they continue to iteratively improve products to tackle the challenges that businesses face in keeping their ice clean and edible. The IDS features a fully automatic design to achieve continuous disinfection, greatly reducing the risk of failed inspections and giving businesses peace of mind that there won’t be a need to worry about sanitation human error.

How it works

The IDS is equipped with a professional commercial-grade ozone generator that can efficiently sanitize through producing high-concentration ozonated water and controlling it at a lower concentration for continuous sanitation without affecting the machine life and taste of ice. After sanitizing, the ozone it produces is quickly reduced to water and oxygen, with no by-products or residues.

Test bacteria counts comparison test in S brand Shanghai factory

For the food industry, the taste is of the utmost importance. The ice made after being equipped with the IDS has been tested by professionals at food research institutes and guaranteed not to affect the taste of the ice and beverages. 

It has been tested with all major international brand ice makers. On top of this, integration of the IDS with on-premise equipment does not affect its materials or mechanical parts. It’s safe for employees to work around the ice maker without worrying about off-gassing. This is why the water bottling industry also uses ozonated water as the industry standard.

Results

Louisa’s insistence on quality has been critical to their growth and continues to be one of their brand pillars. The BioSure IDS was born to meet these expectations. Once the BioSure IDS is installed in a commercial ice maker, it sanitizes immediately after turning it on. Tests done in the Food Industry Research & Development Institute in Taiwan have proved that the internal waterway and surface of the ice maker maintain a sterilization efficiency greater than 99.999%. The IDS system also ensures that the stores meet the legal health standards and helps to avoid liabilities such as fines involved with random site tests.

The food and beverage industry is very satisfied with this result, making the BioSure IDS an invaluable tool for businesses looking to meet high-quality standards for their customers. 

BioSure Professional is the leader in the industry applying electrolytic ozone generators in ice makers, with plans to roll out the IDS in more than 400 food and beverage businesses in the near future. 

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Ozonated water is the ideal solution for any ice maker, and ozone-treated water is now easy to obtain with commercial ozone generators (Ice Disinfection System). BioSure’s patented Ice Machine Disinfection System uses electrolytic ozone generation technology to generate ozone-dissolved water with adjustable ozone levels. The system can also be integrated with your ice machine’s incoming water line, transforming your existing water supply into high-concentration antibacterial disinfection water. 

BioSure’s patented technology produces ozone, the strongest food-grade disinfectant approved by the FDA. When integrated with an ice machine under clean settings, the resulting ice is completely disinfected and free of microorganisms, including E. coli, bacteria, et al. Ozonated water converted to solid ice is 100% safe for consumption and use in high-quality drinks and food industry products. Additionally, using O3 solid ice is among the best methods for the cold storage of food products as the ozone treatment helps maintain high levels of hygiene and prolongs freshness.

Ozone – More Than Just Safe

Using aqueous ozone provides numerous benefits for ice manufacturers, as well as and food and beverage businesses such as restaurants, catering services, central kitchens, and hotels. BioSure’s Ozone Ice Machine Disinfection Systems ensures safe, and clean edible ice cubes, and makes the sanitation of ice-making equipment simple and effective. Benefits from using ozonated ice in the food industry include:

1. Cost-saving
   Ozone ice reduces costs associated with cleaning crews that use chemical solutions to stop microbial growth. Instead of training workers in methods of keeping commercial ice machines sanitized with harsh chemicals, ozone water treatment is a one-stop solution for safe and clean ice machines — including commercial ice machines — and ice storage bins that hold formed ice. The ozone microbubbles created when water is infused with gaseous ozone effectively clean cracks and crannies that might otherwise be neglected and turn into breeding spots for microbial growth.
   
2. Ozone is faster and better at killing microbes
   Ozone eliminates bacteria faster than traditional disinfectants like chlorine and is some 50 times more effective at doing so, making the purchase of an ozone-treated water system a smart investment for any business in the food industry. Ozone from a BioSure system is also generated onsite, again saving costs and lessening the environmental impacts of storing, transporting, and distributing chemicals.
   
3. Reduced risks
   Even after thorough training, people sometimes still make mistakes in the processes of mixing chemicals for cleaning. Such mistakes can result in toxic chemical reactions and or chemical residue. Cleaning crews could potentially damage ice machines by regularly cleaning them by hand. Ozone eliminates these risks in one swoop.
   
4. More environmentally friendly
   Ozone will revert back to oxygen (in ozone gas bubbles) and no harmful substances are created after the reaction. Ozone generation leaves no chemical residue, and it has no taste or smell after reverting back to oxygen. Ozone generation has no effect on the pH balance of water and causes no negative effects or irritation to your mouth, nose, or skin. The producing process that creates O3 has no known carcinogenic byproducts, allowing it to be discharged directly without causing any environmental pollution. And remember, “residual ozone” is simply pure oxygen!
   
5. Reliability
   When considering the alternatives, an ozone treatment system is clearly the best choice for the future growth of businesses that serve cold beverages; be they cafes, restaurants, or bars. Such establishments have a legal responsibility to keep their customers safe, but having a customer become sick from contaminated ice is more than just a legal issue. All the hard years of work you’ve put into building your brand and reputation could be irredeemably dented by something as tiny as a microscopic amount of bacteria. But those business owners who use ozone need not worry about E. coli or microbial growth as ozonated water and ozonated ice are 100 percent free of such pathogens. Ozone is a solution that allows both business owners and customers to have peace of mind when enjoying a cold drink on a hot summer day.

Aside from commercial ice machines, ozone is used in many other fields as well, including in the food sanitation industry as well as for medical, and dental applications among others. In the electrolytic ozone manufacturer field, BioSure Professional provides professional solutions that apply advanced ozone technologies in food safety and hygiene, water treatment, healthcare, and other industries. BioSure’s products are committed to providing safe and effective food safety and hygiene solutions to minimize food safety risks. To learn more about BioSure’s ozone ice machine systems, please visit our official website: biosureozone.com

BioSure: Innovative technology built to work, and built to last

Biotek Environmental Science Ltd (BES Group) has been developing electrolytic technology to produce highly concentrated dissolved ozone and high purity hydrogen for both household and professional applications since the firm was established in 1988. Our goal is to improve the environment that we live in by utilizing the benefits of our superior electrolytic technology. Our products are categorized into three categories and brands. Powered by BES® as an original design manufacturer, BioSure Professional® for commercial applications, and Biolux® for home.

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