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ProMedUSA Model SG-CSS
Ozonated Water Generator
Compact Disinfection Unit
Generates 8PPM of Dissolved Ozone in Water
Kills 99.999% of Bacteria*, Viruses, Mold on Contact
*As tested by TUV-SUD-PSB Singapore April 2015 * As tested by Ugene Laboratory 25 June 2015
ProMedUSA Pte Ltd � 116 Middle Road � 09-01E ICB Enterprise House � Singapore 188972 Tel: (65) 6836-9665 � Fax: (65) 6836-6887 � [email protected] � www.promedusa.us
• Food Processing Facilities • Hospitals, Clinics, Physician Offices • Pre-Schools and Educational Facilities • Restaurants and F & B Outlets • Supermarkets, Fruit & Vegetable Retailers • Offices and Homes
PROMEDUSA MODEL SG-CSS
OZONATED WATER GENERATOR
Generates 8PPM of Dissolved Ozone in Water
Dimensions: 300mm X 165mm X 400mm, Weight: 7.5 KG Power Consumption: 45 Watts Water input: Tap water Ozonated Water Output (immediate):
• 300 litres/hour at 6PPM dissolved ozone • 120 litres/hour at 8PPM dissolved ozone
HACCP Compliant and OSHA Compliant Approved by:
• HACCP Australia • FDA Certified ATS Lab – USA • SGS – Swiss • Soil Association – UK • UL and CE Certified • Ministry of Health and Welfare – Taiwan • Ministry of Health – Japan • Ministry of Health – China
Warranty: 1 Year Service Frequency: Generally 3 years
ProMedUSA Pte Ltd � 116 Middle Road � 09-01E ICB Enterprise House � Singapore 1 8 8 9 7 2 TEL: (65) 6836-9665 � FAX: (65) 6836-6887 � [email protected]
HOW OZONATED WATER CAN SAVE YOU MONEY AND IMPROVE FOOD SAFETY
• Ozone is the world’s most powerful disinfectant – safer than bleach or chlorine • Ozone kills ALL common viruses, bacteria, mold, mildew, odours on contact • Kill E. Coli, Salmonella, Staph, Norovirus, on your foods and surfaces in seconds • Ozone is GREEN and safe for the environment • Ozone is approved for use by the US FDA and US Department of Agriculture • Sanitize all food prep surfaces, cutting boards, cutlery, dishes to 99.999% sterility • Prevent “food poisoning” outbreaks and food cross contamination • Use at hand wash stations and eliminate possibility of E.Coli from employee’s hands • Prolong shelf life of fruits, vegetables, meats, poultry and seafood by simply washing with
Ozonated Water. Decrease waste and spoilage by up to 40-50%. Save $$$! • Save energy costs – using ozonated water reduces need for hot water
Ozonated Water for Washing Hands and Food
The use of ozone in the food preparation industry, schools, restaurants and F&B outlets is becoming much more popular, especially with recent safety concerns (E.Coli, Salmonella, Staphylococcus, HFMD, MRSA, Listeria, Norovirus). Ozone is also GREEN, and safe for the environment and has been approved by the US FDA and US Department of Agriculture. Ozone is the world’s most powerful disinfectant, killing all common pathogens with only a brief exposure. The ProMedUSA Model SG-GSS Ozonated Water Generator produces ozonated water with a dissolved ozone level of 6-8PPM, which kills all known food pathogens with just a few seconds exposure*. (*Tested May 2015 by TUV-SUD-PSB Singapore) Quickly clean hands and kill dangerous germs and bacteria. Prevent HFMD from spreading. Sanitize all food preparation surfaces, cutting boards, cutlery, and dishes quickly and effectively to 99.999% sterility. Prevent “food poisoning” outbreaks by simple sanitization with our ozonated water – it kills Norovirus, MRSA, E. Coli, HFMD, Salmonella, Listeria, Hepatitis, and Mold instantly. Washing fruits, vegetables, meats, poultry, and fish in ozonated water for just a few seconds will effectively sanitize your foods and remove dangerous pathogens. It will also prolong the life of your foods by killing the mold that causes foods to rot and decay. Lettuces, berries, perishable seafood, meats last days to weeks longer yielding cost savings of up to 40-50%. Using our SG-CSS Ozone Water Generator at your hand wash stations and bathrooms, your students, teachers, customers and employees will wash their hands with ozonated water, and all traces of E.coli bacteria, HFMD, Salmonella, Norovirus, etc. are killed immediately. Protect and safeguard your children, employees, customers and your business and ensure the highest standards of hygiene.
As shown above, a 1 second exposure to Ozonated water with just a 2 PPM ozone concentration will kill 99.99% of all E.coli bacteria on a surface. At a concentration of 4 PPM, the kill rate is 99.9999%. Note that ProMedUSA’s Model SG-CSS generates 8PPM of dissolved ozone.
ProMedUSA Ozonated Water Generator Model SG-CSS
Bacteria on hands before and after washing with 5 PPM ozonated water for 5 seconds
Simple, easy installation
PREVENT AND KILL HFMD IN SECONDS
ProMedUSA SG-CSS Ozonated Water Generator
Hand Wash Effectiveness*
PATHOGEN WASH TIME % REDUCTION Staphyloccus aureus 5 seconds 99.9%
15 seconds 99.999% E.coli 5 seconds 99.9%
15 seconds 99.999% Salmonella 5 seconds 99.999%
15 seconds 99.9999% MRSA 5 seconds 99.99%
15 seconds 99.999% HFMD (Coxsackie) 5 seconds 99.9%
15 seconds 99.99% Listeria 5 seconds 99.999%
15 seconds 99.999% Legionella 5 seconds Not tested
15 seconds 99.99% Hepatitis A 5 seconds 99.9%
15 seconds 99.99% Norovirus 5 seconds 99.9%
15 seconds 99.999%
*Tested by Dokkyo Medical University (Japan) and also by SGS Worldwide Testing and Certification Service (Swiss) with 5 and 15 second exposures to ozonated water of 5 ppm concentration from model SG-‐CSS Ozonated Water Generator.
Hands – before and after washing with just Ozonated Water (4pp) for 5 seconds
E.coli bacteria – 2 strains exposed to Ozonated Water (4ppm) for 1 minute
After 7 days: Broccoli (right) washed with Ozonated water – broccoli (left) washed with tap water
7 days: Lettuce (right) washed with Ozonated water – lettuce (left) washed with tap water
Kindergarten hand wash station to kill Hand Foot and Mouth Disease
Sushi prep area in 5 – Star Restaurant
Actual Photographs of Ozonated Water’s Effectiveness and Applications
ProMedUSA Pte Ltd � 116 Middle Road � #09-01E ICB Enterprise House � Singapore 188972 Tel: (65) 6836-9665 � Fax: (65) 6836-6887 � Email: [email protected]
After 7 days: Lettuce (left) washed with Ozonated water – lettuce (right) washed with tap water
5-Star Hotel Employee hand wash station 7 day tomato test
Salmon filet preparation area
ProMedUSA Pte Ltd � 116 Middle Road � #09-01E ICB Enterprise House � Singapore 188972 Tel: (65) 6836-9665 � Fax: (65) 6836-6887 � Email: [email protected]
Clean kitchen surfaces with ozonated Ozonated water’s effect on strawberries
TEST REPORT: 7191112342-CHM15-RC
Date: 30 APR 2015 Tel: +65 68851345 Fax: +65 67732912
Client’s Ref: Email: [email protected]
Note: This report is issued subject to the Testing and Certification Regulations of the TÜV SÜD Group and theGeneral Terms and Conditions of Business of TÜV SÜD PSB Pte Ltd. In addition, this report is governed by theterms set out within this report.
Laboratory:TÜV SÜD PSB Pte. Ltd.No.1 Science Park DriveSingapore 118221
Phone : +65-6885 1333Fax : +65-6776 8670E-mail: [email protected]. Reg : 199002667R
Regional Head Office:TÜV SÜD Asia Pacific Pte. Ltd.3 Science Park Drive, #04-01/05The Franklin, Singapore 118223
Page 1 of 5
SUBJECT
Antimicrobial Activity Evaluation
CLIENT
ProMedUSA Pte Ltd116 Middle Road#09-01E, ICB Enterprise HouseSingapore 188972
Attn : Paul Sussman
SAMPLE SUBMISSION DATE/ TEST DATE
20 Mar 2015 / 20 Mar 2015
DESCRIPTION OF SAMPLE
One liquid sample obtained from “ProMedUSA SG-CSS Ozonated Water Generator” was submitted.
METHOD OF TEST
BS EN 1040 : 2005
“Chemical disinfectants and antiseptics – Quantitative suspension test for the evaluation of basic bactericidalactivity of chemical disinfectants and antiseptics – Test method and requirements (Phase 1)”.
The test microorganisms used were :
Staphylococcus aureus (ATCC 6538)Listeria monocytogenes (ATCC 15313)Salmonella typhimurium (ATCC 14028)Escherichia coli (ATCC 8739)Methicilin Resistant Staphylococcus aureus (MRSA) (NCTC 12493)
Ozone Concentration : 5 ppmContact time: 1 mins, 2 mins and 5 mins
TEST REPORT: 7191112342-CHM15-RC30 APR 2015
Page 2 of 5
RESULTS
Product Name : Liquid sample from “ProMedUSA SG-CSS Ozonated Water Generator”
Test Microorganism : Staphylococcus aureus (ATCC 6538)
Concentration /Contact Time
Initial Count of Test Microorganismper ml of Test Mixture
Count of Surviving TestMicroorganism per ml Log Reduction
Percentage Kill ofTest Microorganism
CFU per ml Log10 CFU per ml Log10
5 ppm
1 Minutes 33 000 000 7.52 150 2.18 5.34 99.9995
2 Minutes 33 000 000 7.52 100 2.00 5.52 99.9997
5 Minutes 33 000 000 7.52 Less than 10 Less than 1.00 More than 6.52 More than 99.99997
Test Microorganism : Listeria monocytogenes (ATCC 15313)
Concentration /Contact Time
Initial Count of Test Microorganismper ml of Test Mixture
Count of Surviving TestMicroorganism per ml Log Reduction
Percentage Kill ofTest Microorganism
CFU per ml Log10 CFU per ml Log10
5 ppm
1 Minutes 180 000 000 8.26 2 300 3.36 4.89 99.999
2 Minutes 180 000 000 8.26 1 900 3.28 4.98 99.999
5 Minutes 180 000 000 8.26 1 500 3.18 5.08 99.9992
Test Microorganism : Methicillin Resistant Staphylococcus aureus (NCTC 12493)
Concentration /Contact Time
Initial Count of Test Microorganismper ml of Test Mixture
Count of Surviving TestMicroorganism per ml Log Reduction
Percentage Kill ofTest Microorganism
CFU per ml Log10 CFU per ml Log10
5 ppm
1 Minutes 150 000 000 8.18 2 000 3.30 4.88 99.999
2 Minutes 150 000 000 8.18 1 900 3.28 4.90 99.999
5 Minutes 150 000 000 8.18 1 600 3.20 4.97 99.999
TEST REPORT: 7191112342-CHM15-RC30 APR 2015
Page 3 of 5
RESULTS
Product Name : Liquid sample from “Water Ozone Generator”
Test Microorganism : Escherichia coli (ATCC 8739)
Concentration /Contact Time
Initial Count of Test Microorganismper ml of Test Mixture
Count of Surviving TestMicroorganism per ml Log Reduction
Percentage Kill ofTest Microorganism
CFU per ml Log10 CFU per ml Log10
5 ppm
1 Minutes 160 000 000 8.20 1 800 3.26 4.95 99.999
2 Minutes 160 000 000 8.20 2 500 3.40 4.81 99.998
5 Minutes 160 000 000 8.20 2 300 3.36 4.84 99.999
Test Microorganism : Salmonella typhimurium (ATCC 14028)
Concentration /Contact Time
Initial Count of Test Microorganismper ml of Test Mixture
Count of Surviving TestMicroorganism per ml Log Reduction
Percentage Kill ofTest Microorganism
CFU per ml Log10 CFU per ml Log10
5 ppm
1 Minutes 130 000 000 8.11 240 2.38 5.73 99.9998
2 Minutes 130 000 000 8.11 260 2.41 5.70 99.9998
5 Minutes 130 000 000 8.11 30 1.48 6.64 99.99998
TEST REPORT: 7191112342-CHM15-RC30 APR 2015
Page 4 of 5
Remarks :
The product shall be deemed to have passed the test if it demonstrates a 5 Log reduction or more (at least>99.999% kill) in viability within 5 minutes or less under the conditions defined by this test when the testorganisms are Staphylococcus aureus and Pseudomonas aeruginosa.
This test method evaluates the basic bactericidal activity of chemical disinfectants with no specificapplication. It does not evaluate the activity of a product for an intended use. More specific test methods areused for further assessment of the efficacy of chemical disinfectants and antiseptics for a defined purpose.
The liquid sample from ProMedUSA SG-CSS Ozonated Water Generator was tested and found to complywith the requirements of the above standard.
The above test results relate to the sample as received.
MS AW HWEE YING MR RANDY CHIN KOK FEIHIGHER TECHNICAL EXECUTIVE ASSISTANT PRODUCT MANAGER
MICROBIOLOGYCHEMICAL & MATERIALS
30
BioSure CSS – Compact Sanitation System
4.3 Directions for Use Ozone is the natural bactericidal agent and disinfectant, effective against infestation of harmful bacteria, virus, as well as dangerous chemical and pesticide residues. When it is given in a dissolved form in water, the application can be directional, and the result is highly effective and chemical free. Recommendation of Use
1. Ozonated water has wide bactericidal applications in food preparation and
service: hand washing, utensils, knives, bowls, cutting board, cleaning rag, towels or other tools or equipment.
2. Rinse subjects with ozonated water in final disinfection stage. Ozonated water achieves rapid and effective disinfection and bacteria elimination.
• For surface disinfection: remove oil first. • For produce wash: Apply clean tap water for pre-rinse to remove dirt first.
3. Ozonated water achieves rapid and effective disinfection and bacteria
elimination. Results approved by Campeden BRI in UK and SGS: 5 log kill (ie. 99.999%) in 20 seconds when used against E. coli, Salmonella spp., S.aureus, P. aeruginosa and C. albicans. * Validated by TUV-SUD-PSB Singapore
4. Rinsing fish, shrimp, meat and poultry directly with ozonated water is associated
with rapid and effective disinfection, bacteria elimination as well as pollutant removal.
5. Ozonated water rapidly and effectively eliminates any “fishy smell” and odors
when used for direct rinsing. It also help remove pesticide residue greatly in 1~2 minutes.
Ozonated WaterChef Edward Ungrue Taps Ozonated Water to lmproveDisinfection and Food Freshness
hen it comes to increasing foodsafety and improving thefreshness and shel f l i fe ofperishables, Chef Edward Ungrue
has found a powerful solution in ozonatedwater disinfection technology.
With food safety an ongoing growingconcern, Chef Ungrue was looking for ways toimprove food safety in the kitchen at SanGabriel Country Club, San Gabriel , CA. Hedecided to test Eco-Safe's R-1000 ozonatedwater uni t in his own ki tchen. In order toprovide an unbiased and empir ical test , ChefUngrue took some cabbage and rinsed half inozonated water and the other half in tap water.He then left the cabbage in the kitchen for sixhours during a normal work day.
"There was such a huge difference incolor and freshness," exclaimed Chef Ungrue."ltems rinsed in ozonated water stayed fresh.Items rinsed in regular water began to decayand turn brown. That's how we learned thereal-time impact of bacteria and other nastiesthat grow quickly in room temperature orwarmer which is what happens when you pul lsomething out of the icebox or cooler." ChefUngrue later stated, "We then rinsed somefresh Mahi Mahi from Hawaii in ozonatedwater and compared it to a batch rinsed inregular water. We left both batches in thecooler. Within 36 hours the odor of the fishrinsed in regular water was prevalent. Fishrinsed in ozonated water was odorless,"
But what exactly is ozonated water?Ozone is a naturally occurring gas that isr-_;
F"^"created from oxygen atoms. Oxygen molecule#>
fui
THE BIZ: BACK OF THE HOUSE
are broken into individual atoms by the coronadischarge in the ozone generator. These singleoxygen atoms recombine into loosely bondedtr i -atomic oxygen. This new molecule isextremely reactive and is called Ozone. Due tothe loose bond in this oxygen molecule, ozoneis a very strong oxidant and a powerfuldisinfectant. Ozone breaks through bacterialcell membranes to destroy the bacteria anddestroys dangerous pathogens I i ke sal monel la,l is ter ia, E. col i and shigel la, resul t ing in foodthat is safer to consume. Ozone also kil lsbacteria that cause food spoilage, thereforeincreasing shel f l i fe and saving money.
I n restaurants, the ozone waterdisinfection system unit installs between thewater supply and faucets and sprayers,delivering ozonated water for disinfecting foodand preparation areas with ease. This rendersthe system very user friendly.
But because ozonated water reverts backto regular water in about 20 minutes, it leavesbehind no harmful residues or by-products,The FDA and the USDA have approved the useof ozonated water on food products. and ozoneis even permitted for use on organic productswith no ment ion in label ing. Gaseous ozone iseven listed as a disinfectant for water-sensitiveproduce, such as strawberries and raspberries,in the Guide to Minimizing Microbial FoodSafety Hazards For Fresh Frui ts andVegetables, a document put together by theFDA and USDA. Ozonated water has oroven so
effective that bottled water mega-supplierAquafina uses an ozone solution to disinfecttheir bot t led water. And Orange Countyoff icials in California are using ozonated watertechnology to deodorize the reservoir.
According to Michael El l iot , President ofEco-Safe Systems USA, a Los Angeles-basedsupplier of ozonated water systems for the foodprocessing, restaurant and supermarketindustr ies, " there is usual ly a 4-6 monthreturn-on-investment (R0l) on an ozonatedwater system installation." A typical restaurantusing Eco-Safe's R-1000 can save money byreducing food waste because rinsed produceand meats have a longer shelf l i fe and can nowbe used rather than discarded. When youfactor in other areas where ozonated watersaves in operational costs - energy savings,labor savings, and lower chemical costs -profitabil ity increases further. Since ozoneworks best in cold water, hot water heatingcosts are reduced dramatically. Cleanup takesmuch less time, reducing labor costs, andexpensive, dangerous chemicals are used farICSS.
Chef Ungrue concurs, " l would def in i te lyinstall an ozonated water system in the kitchenof every restaurant because operators need toensure food safety and keep every cent theycan, The cost of install ing ozonated water inthe ki tchen wi l l pay of f in the long run." A
k
JANUARY . FEBRUARY 2010 | great taste 21
brand XXXX-CSS
SG-CSS Ozonated Water Generator Partial International Customer List
Cathay Pacific Airlines, Hong Kong EVA Air, Taiwan TPE Airport L’ATELIER de Joel Robuchon, Hong Kong Sherwood Hotels, Taipei InterContinental Hotel, Hong Kong Regent Hotel, Hong Kong Solaire Manila Casino and Resort Hotel, Philippines Maxim’s Hotel, Manila Philippines The Marriott Hotel, Shanghai China The Hilton Hotel, Nanjing China The Westin Hotel, Denver Colorado USA The Mandarin Oriental, Hong Kong Morrison’s Supermarkets Plc., UK Sheraton Hotel, Hong Kong Loblaw’s Supermarket Chain - Canada Marks & Spencer, UK MGM Casino, Manila Eslite Bookstore, Taiwan Ambrosia Asia Ltd, Hong Kong Worldwide Sea Food Ltd, Hong Kong C++ Stores, Shanghai China Fortech Holdings Ltd, Hong Kong BMW – Shanghai Shushi Express Restaurants Shanghai Min Restaurants Pizza Express Restauranys MK Restaurant Group Honeymoon Dessert Ltd, Hong Kong Dogaroo Dog Training Ctr., Hong Kong KACS (Kaohsiong Air Catering Services) The Chinese University of Hong Kong Diamond Noodle Factory, Hong Kong Hop Hiang Noodle & Food Factory, Hong Kong Tin Kee Noodle Products (HK) Ltd Dai Kee Food Co. Ltd, Hong Kong Luen Fung Flour Noodle Factory Ltd, Hong Kong Weihai Seafood Processing Factory, China Yummy Dim Sum Ltd, Hong Kong World Expo 2010 – Chinese Pavilion, Shanghai Shanghai First Food Co Grand Lion Intl Ltd, Hong Kong
For more information or help…
CONTACT US AT:
ProMedUSA Pte Ltd 116 Middle Road
#09-01E ICB Enterprise House Singapore 188972
Tel: (65) 6836-9665
Email: [email protected]
Or visit us on the web:
www.promedusa.us
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