[Case Study] Food Retail Hygiene & Freshness via Ozone Water | AIC

  • CASE STUDY: FOOD RETAIL (SUPERMARKETS, SEAFOOD, DELI)

    Revolutionizing Backyard Hygiene. Achieving “Freshness Preservation" and “Thorough Sterilization" Simultaneously with Ozone Water

    Installed Model: AIC Water Ozonizer

    ■ Challenges Before Installation: Countermeasures Against “Food Poisoning Risks" and “Distinctive Odors"

    In backyards handling fresh fish and deli items, thorough hygiene management is required to prevent bacterial growth on food. In the daily washing of fish, vegetables, and cooking utensils, achieving both freshness preservation and deodorization/sterilization had become a pressing issue on-site.

    ⚠️ Serious Concerns Faced On-Site

    • Concerns about Secondary Contamination: Risk of bacterial growth due to insufficient sterilization of cooking utensils and hands.
    • Difficulty in Freshness Management: Waste loss due to drip leakage and discoloration of fresh ingredients.
    • Accumulating Odors: The distinct returning smell of seafood ingrained in drains and kitchens.

    Washing work in the backyard of a supermarket

    (Photo: A busy kitchen with many ingredients and utensils)

    ■ The Decisive Factor: The Highest Level of Safety Achieved with “Zero Chemical Residue"

    Because ozone (O3) naturally reverts to oxygen (O2) after decomposing bacteria, no chemicals remain, making it completely safe even if it comes into direct contact with food. The simple yet powerful advantage of “being able to sterilize while washing" was the key to its adoption.

    “Why can ozone water maintain freshness?"

    Not only does it instantly inactivate “surface bacteria" that cause food spoilage, but it also delays the deterioration of vegetables by decomposing ethylene gas.

    ▶ Basic Knowledge of Ozone: Learn more about sterilizing and preserving the freshness of vegetables and fish

    ■ Effects After Installation: Sweeping Away Troubles with Odors, Bacteria, and Waste Loss

    The washing process changed dramatically thanks to the ozone water generated simply by turning on the tap. Washing fish, vegetables, and cooking utensils now significantly contributes to maintaining freshness, deodorizing, and sterilizing.

    • ✅ Sustained Freshness: Suppresses deterioration caused by bacteria, supporting the “extension of shelf life" for food.
    • ✅ Deodorizing Effect: Fundamentally decomposes the smell of fish and garbage ingrained in the site.
    • ✅ Sterilization of Utensils: Automates the sterilization of cutting boards and knives, significantly improving work efficiency.

    AIC Water Ozonizer installed in a supermarket backyard

    (Photo: AIC Water Ozonizer actually installed in a backyard)

    Frequently Asked Questions (FAQ) from Food Industry Professionals


    Please be assured. Ozone (O3) has the property of quickly returning to oxygen (O2) after reacting with bacteria and organic matter. Therefore, there are no residues left on the ingredients, nor does it impair the taste, flavor, or color. Rather, it has the effect of fundamentally decomposing the fishy smell unique to fresh fish, enhancing its original deliciousness.

    Yes, it is possible. The AIC Water Ozonizer has a compact design that can be retrofitted to existing faucets and piping. Large-scale plumbing work is not required, and it can be installed without disrupting current workflows. Based on our installation experience in supermarkets and food factories nationwide, we will propose the optimal installation location.

    The long-term cost reduction effect is extremely high. Since the only raw materials are “water" and “air (electricity)," you can significantly reduce the cost of continuously purchasing chemicals, the effort of inventory management, and the labor costs associated with chemical dilution tasks. It also greatly contributes to improving “hidden costs," such as increasing staff retention by preventing rough hands and reducing waste loss through freshness preservation.

    Because the risk of chemical residue is zero (it reverts to oxygen), it is extremely effective in managing “chemical hazards" under HACCP. Since washing and sterilization are completed in the same process, it directly leads to the simplification of Critical Control Points (CCP) management, functioning as a “proactive hygiene infrastructure" that prevents accidents caused by human error.

    Insights from AIC Specialists: The Stability of “High Concentration" for Sites Using Massive Amounts of Water

    In food processing sites, a large amount of water is used in a short time, making the “drop" in ozone concentration the biggest concern. At AIC, we meticulously set the piping routes and generation flow rates so that a consistently stable, high-concentration ozone water can be supplied even when water pressure fluctuates, thanks to our unique mixing technology. We provide not just sterilizing water, but a “proactive hygiene infrastructure" that can withstand the harsh usage environments of professionals.

    Would you like to raise the hygiene standards of your company’s backyard?
    Experience the sterilization and deodorization effects with a “Free Test Installation" by our professionals.

    Click Here for a Free On-Site Survey & Estimate

    * Can be connected to existing faucets. No major construction is required.