Technology

Ozone

Powerful oxidising disinfection that kills bacteria, viruses and cysts without chemicals.

What it removes

Bacteria, viruses, cysts, iron, manganese, taste and odour compounds.

Best for

Source water under 500 ppm TDS.

Key advantage

25× more powerful than hypochlorite acid and 500× faster, with no chemical storage required.

How It Works

The Ozone Process

Air Intake
Atmospheric air drawn into the system.
Corona Discharge
High electric field converts oxygen (O₂) into ozone (O₃).
Injection
Ozone dissolved into the water stream.
Oxidative Burst
Ozone ruptures bacterial cell walls on contact.
Reversion
Ozone decomposes back into oxygen, leaving no residue.

In Detail

Overview

What Ozone Is

Ozone is a natural gas in which three atoms of oxygen combine to form the molecule O₃. It is an active, colourless gas with a distinct smell, about one and a half times heavier than air. Commercially, ozone is produced by passing atmospheric air or oxygen through a corona discharge produced by a high electric field. Since 1893, ozone has been used as one of the best water disinfectants worldwide.

Why It's Used for Drinking Water

Ozone is widely used for drinking water treatment because of its excellent disinfection and oxidation qualities. It is 25 times more powerful than hypochlorite acid and 500 times faster, with greater disinfection effectiveness against bacteria, viruses and cysts compared to chlorination. Its oxidising properties also reduce concentrations of iron and manganese, and reduce or eliminate taste and odour problems in water.

Generated On-Site, No Chemicals Stored

Because ozone is produced on-site using atmospheric air, it requires no storage of dangerous chemicals and no additional disinfectant. Maintenance cost is low, and ozone decomposes back into oxygen, leaving no residue behind.

Technical details

Physical & Chemical Properties

Unstable and quickly decomposes to normal oxygen.
Slightly heavier than air.
Partially soluble in water; solubility decreases as temperature rises.
Highly reactive — the most powerful of the commonly used drinking water oxidants.

Disinfection

Bacterial disinfection
Viral and cyst inactivation
Biofouling control

Oxidation of Organics

Colour, tastes and odours
Turbidity control
Selected detergents
Micro flocculation of soluble organics
Selected pesticides
Pre-treatment of organics for biological oxidation
Trihalomethane (THM) precursor control
Algae control
Phenols

Oxidation of Inorganics

Iron
Sulfides
Manganese
Nitrites
Organically-bound heavy metals
Arsenic
Cyanides

Stability

Ozone quickly reverts to oxygen.
Half-life in air is approximately 4 to 12 hours.
Half-life in water ranges from seconds to hours depending on temperature, pH and water quality.
Molecular ozone is most stable in high purity water at pH below 6.

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