The latest round of test results shows that its “ground-breaking” ozone-based technology, HygienICETM, effectively kept the ice cubes virtually clear of potentially harmful levels of air and waterborne pathogens, significantly improving hygiene levels in the catering environment. The company said the results of the trial ends the question of whether ice is a source of foodborne illnesses builds a case for insurance companies to lower their public indemnity premiums, wherever food ice is determined to be a risk factor.
Martyn Jutsum, CEO of Hygienico, stated: “Having been in the industry since 1972, I can safely say that this new ozone technology is amongst the most innovative and effective products in food biosecurity. “HygienICETM units are not only cost-effective but provide continuous 24/7 cleaning of both the water reservoir and interior surfaces, eliminating biofilms and the need for labour-intensive maintenance regimes.” Mr Jutsum said the Celtic Manor Resort staff was an ideal venue for the trial as it has numerous ice machines installed throughout the premises.
Simon White, maintenance manager of the Celtic Collection, said: “We know first-hand the constant demand for pure clean ice in hospitality and the ongoing time-consuming ice-machine maintenance chores. “HygienICETM technology seems to us a real game-changer. We have enjoyed testing it and I am confident that it will soon become a standard throughout the industry as its benefits are self-evident.”
Developed over five years, Hygienico’s technology is based on a novel constant low-dose oxidation method that represents a safe and affordable labour-saving alternative to existing “time-consuming” technologies. Curated by Cardiff Metropolitan University, HygienICETM is fully aligned with UK (COSHH) and US
(NIOSH) limits for safe levels of ozone and also compliant with the EU Biocidal Products Regulation
(EU BPR).
The commercial ice machine (CIM) sanitiser is easy to install and requires constant power of just 14W. Individual HygienICETM CIM devices are already available from Newport-based catering equipment distributor Shine Food Machinery to buy or lease. Shine is also offering its clients custom installation, fine-tuning, annual maintenance and staff training.
Many hospitality and catering businesses clean ice machines daily and strip down for interior cleaning weekly, with deep cleaning typically taking place twice a year. Hygienico estimates that typical total costs for employee labour, cleaning agents and annual professional deep cleaning are around £1,000. It claims that a HygienICETM unit will pay for itself within the first year and continue to save money annually by eliminating the intensive manual cleaning regime. Hygienico is the distribution and sales arm and a marketing partner of Ozone Industries. Its
R&D and PhD level engineering teams enable Hygienico to draw directly on its expertise in solution design, testing and implementation.
