OCS-HYGIENE PRO Food Facility Hygiene System
Combine your production line's CIP, surface and air disinfection in a single integrated system. Zero chemical residue, HACCP and ISO 22000 compliant.
The Problem
A Fragmented Hygiene Program Creates Gaps
In food production facilities, CIP, surface cleaning and air quality are usually managed by independent programs. This fragmented structure causes audit inconsistency, chemical residue risk and high operational cost.
Fragmented Programs
CIP, surface and air disinfection are managed with separate chemicals and separate procedures.
Chemical Residue Risk
Chlorine- and caustic-based cleaners can leave residue on the product surface.
Audit Inconsistency
Different programs with different record systems make documentation integrity harder at audits.
High Water & Energy Cost
CIP cycles requiring hot water raise energy costs.
System Concept
One System, Three Hygiene Layers
OCS-HYGIENE PRO combines three critical hygiene points of the production line.
Hygiene Mapping
The facility's CIP, surface and air points are analyzed and current chemical use is assessed.
System Design
The appropriate ozone dose and application method are determined for each point.
Integrated Installation
Distribution runs from a central ozone unit to the CIP line, surface cleaning and the air system.
Documented Monitoring
All hygiene points are monitored from one panel and audit-ready records are generated automatically.
Solution Areas
Application Points & Methods
CIP Line
In-pipe and tank cleaning with cold ozonated water.
- No hot water requirement
- Short cycle time
- Zero chemical residue
Surface Disinfection
Ozonated water application for processing benches, equipment and conveyor belts.
- Manual or automatic spray system
- Safe use on food-contact surfaces
- Biofilm removal
Air Quality
Continuous low-dose ozone in production-area and warehouse air.
- Reduction of airborne microbial load
- Lower cross-contamination risk
- Shelf-life extension
Documentation
An audit-ready hygiene file via automatic logging.
- HACCP critical control point integration
- ISO 22000 compliant reporting
- Pre-audit documentation support
Technical Data
System Technical Data
Why OCS-HYGIENE PRO?
Hygiene Advantages Under One Roof
CIP, Surface, Air in One System
One integrated hygiene architecture instead of fragmented programs.
Chemical Residue
Ozone reverts to oxygen after reacting, leaving no residue.
CIP Energy Savings
The hot-water requirement disappears.
Audit-Ready
A HACCP- and ISO 22000-compliant file via automatic logging.
Real Facility Experience
Deployed at references such as Şenpiliç, Lezita and Döhler.
Local Manufacturing
Fast spare parts and local technical support.
Application Sectors
Which Facilities?
Poultry & Meat Processing · Dairy & Milk Products · Beverage Production · Ready Meal Production · Food Ingredient Production
Food Manufacturing Plants
Food manufacturing plants use ozone for hygiene, surface sterilization, and odor...
Meat Processing Plants
Meat processing plants benefit from ozone sanitation and odor control.
Beverage Manufacturers
Beverage Manufacturers use ozone for CIP, sanitation, and water treatment.
FAQ
Frequently Asked Questions
In most applications yes, but low-dose chemical support can be kept for certain specific soil types. This is determined in the site analysis.
Yes — applied at the correct dose, ozonated water is suitable for safe use on food-contact surfaces and leaves no residue.
The system keeps automatic records — ozone concentration, application time and frequency are presented in an audit-ready report format.
Yes — the system integrates with your existing CIP infrastructure with no major structural change.
A continuous ambient sensor monitors the 0.1 ppm OHS limit and triggers automatic alarm and dose adjustment on threshold breach.
Free Technical Assessment for Your Facility
Request a free technical assessment for your food facility. Let's plan the solution that unifies CIP, surface and air hygiene in a single system.
Request a Free Assessment