1. Concept of ozone
Ozone (O3) is an oxygen isotope isomer synthesized by high voltage discharge of oxygen (O2), which is composed of three oxygen atoms. Ozone is a light blue gas with a special fishy odor. Ozone widely exists in nature, and the concentration of ozone in the atmosphere is 0.01~0.04ppm. Photo-electrochemical method and corona discharge method can also be used to produce ultraviolet lamp tubes that can produce ozone, high-voltage electric pulse ozone generator, etc. 20mg/m3 ozone can kill pathogenic bacteria such as influenza, gastroenteritis, pneumonia, hepatitis, etc., especially the nemesis of Escherichia coli virus and mold. In the box with good airtightness, ozone has a good killing effect on the wet rough surface and the dead corner of small voids. It can sterilize plastic milk bottles, plastic tableware and other heat-resistant articles. (Can't be sterilized at high temperature)
Ozone is a substance with strong oxidizability, and is a broad-spectrum, efficient and rapid bactericide; The indoor air is diffused quickly and evenly without dead spots, so the killing rate of common Escherichia coli, Streptococcus faecalis and Staphylococcus aureus is more than 99%, and it can also kill hepatitis and influenza viruses.
Common oxidizing sterilizing compounds are non-ozone and have a fast sterilization rate, and are generally harmful to human body. The sterilization effect of ozone decomposition into oxygen is rapid, and no harmful substances remain in the water, air, food, appliances, etc. after ozone treatment.
2 Ozone concentration
The literature report points out that:
-----When the ozone concentration is 0.02 ppm, people with sensitive sense of smell can detect it, which is called the sensory threshold;
-----When the concentration is 0.15 ppm, it is the critical value of smell, which can be smelled by ordinary people, and it is also the hygienic standard point;
-----When the concentration reaches 1-10ppm, it is called the stimulation range;
The two-star ozone content of the disinfection cabinet produced by our company is 80ppm, (i.e. 40mg/m3)
According to the national standard GB17988-2004 for disinfection cabinet, the maximum ozone concentration at 20 cm from the surface of the cabinet should not exceed 0.2 mg/m3 (1mg/m3=0.468ppm), that is, the ozone concentration required by the national standard should be less than 0.0936ppm.
In fact, the safe use of ozone 0.1 can completely ensure that people's health is not endangered. On the contrary, when breathing ozone below 0.1ppm concentration, it will have a health effect on human body. Some people compare ozone to wine, which is reasonable.
3. Ozone residue
Ozone (O3) is a very active and unstable colorless gas with extremely strong oxidation effect. When it comes into contact with other substances, it will be reduced to oxygen (O2) with stable properties. It has good sterilization and disinfection effect under high concentration, high humidity and normal temperature environment. After the tableware is washed, it is put into the cabinet, and the surface is wet, which is very conducive to ozone disinfection. Generally, the ozone tube works for 30 minutes or 60 minutes, and then stops for 15 minutes, Use ozone decomposition to continue disinfection until most of it is reduced to oxygen (generally, half of it is decomposed in 15 minutes, and all of it can be reduced to oxygen in 30 minutes), and then enter the drying process, so that there will be no unpleasant ozone odor discharged during drying.
As soon as ozone contacts the air, its half-life in the air is about 10-30 seconds, that is, it is reduced to oxygen.
1) After disinfection, you will smell a "stink" when you open the cabinet door, but it will not leave the so-called "stink" in the food. Don't understand it as smelly in the traditional sense, just a little taste, and it is harmless to the human body.
2) Ozone is a strong oxidant. If the tableware is not cleaned and there is residual oil, it will oxidize the oil and easily cause odor.
4. Tips for use of disinfection cabinet
1. The tableware should be washed and drained before being put into the disinfection cabinet for disinfection, which can shorten the disinfection time and reduce the power consumption.
2. Colored porcelain utensils put into the disinfection cabinet will release harmful substances and endanger human health. Therefore, it is not suitable to put it into the disinfection cabinet for disinfection.
3. Bowls, dishes, cups and other tableware should be placed vertically on the shelf, preferably not stacked, for ventilation and disinfection as soon as possible.
4. Do not open the door when it is not necessary during disinfection to avoid affecting the disinfection efficiency.
5. After the disinfection cabinet is finished, it is better to open the cabinet door for ventilation for about 30 seconds when taking out the tableware, so as to completely dissipate the so-called "stink".