Over 200 of North America's Leading Seafood Processors Use
Ozone International to Reduce Dump Loss & Increase Profits


Seafood processing facilities use ozone to enhance traditional sanitation. Continuous cleaning allows longer production shifts while maintaining product quality and limiting odors.

Seafood distributors use ozone at the fillet tables to net a minimum of 3 days shelf life extension.

Ready-To-Eat processors and smokehouses use gaseous ozone on production lines and inside coolers to control Listeria.

Seafood importers treat fish with ozone as part of the re-packaging process to extend shelf-life and eliminate the smell that is unique to imported fish.


    Integration Diagram Example
        Seafood Ozone Water Solution

Ozone Water System for Canning Processors