29 okt 2025
Ozone water in kitchens & foodservice – practical guide
A practical, material‑friendly approach to surface cleaning in kitchens and foodservice using ozone water, easy to integrate into daily prep.
Guide to using ozone water in kitchens & foodservice: workflow, two‑cloth method, material choices and costs (~€0.0017/L). BPR‑safe, practical.
Ozone water in kitchens & foodservice – practical guide
Ozone water in kitchens & foodservice
In commercial and institutional kitchens, short cleaning moments must fit between prep steps and service. Ozone water is generated on site by an ozone water machine and applied directly to closed, water‑resistant surfaces.
Typical use areas
Stainless steel benches, tiles, handles, cold‑room doors and equipment housings. Because no residue remains, cleaning fits naturally into frequent, short rounds.
✔ Stainless steel worktops and tables
✔ Handles, pulls and switches
✔ Tiled walls and sealed prep tables
✔ Cold‑room doors and equipment housings
Safe workflow (BPR‑compliant)
For controlled application, spray onto the cloth first or directly onto closed surfaces (tables, floors, tiles). Two‑cloth method: 1) Lightly mist the surface. 2) Wipe in overlapping passes. 3) Dry immediately with Cloth B for a streak‑free finish. Work from contact points → worktops → wet areas.
See the full guide: Two‑cloth method. Also read Safe use of ozone water.
Costs and affordability
Producing ozone water costs approximately €0.0017 per litre.
✅ No bottle logistics or storage
✅ Less plastic and easy to operate
✅ Suits frequent quick rounds
Maintenance after ~1000 hours or 500,000 litres (parts ~€75).
Internal hub links
Ozone water for high‑touch surfaces
Ozone water in sanitary & wet zones
Ozone water in schools & childcare
Further reading
What is ozone water?
Ozone water machine
Guides
Contact
Frequently Asked Questions