Sanitizing with ozone, each client is the first!
Do you want to host your clients in rooms with fresh, clean, and sanitized air? Would you like to remove bad smells in the kitchen and in the restaurant room?
Regenerate the air of your hotel rooms and remove the smells and pathogen agents, cause of infections, and food contamination.
Sanitizing Hotels with Ozone
Sanitizing with ozone is recommended for hotels, motels, B&B, hotel-touristic structures, beauty farms, residence hotels, touristic resorts, in general accommodating structures.
Ozone is recommended to sanitize surfaces, walls, pieces of furniture, object, and fabric, such as couches, carpets, curtains, mattresses, pillows, bedspreads.
|Sanitizing of: rooms, common places, reception restaurant room, Wellness & SPA area, toilets.|
Water enriched with ozone is recommended to wash accurately all the surfaces and the most delicate objects.
|Washing with of: equipment, instruments, floors, bath fixtures, working tables, handles and fixtures.|
In the kitchen and the pantry, ozone is recommended to reduce the risk of bacterial contamination of food. Its oxidative properties block the proliferation of bacteria and molds and slow down the deterioration of food, facilitating their conservation.
|Sanitizing of the air of: kitchen and pantry rooms.
Washing with ozone water of: food, cooker hoods, fridge cellars and cooktops.
One of the first things that a guest perceives when going into a hotel’s room is the level of hygiene and cleanliness. The sanitizing of the rooms carried out at each new client removes the smell and the microbial charge of people who stayed previously and recreates a deeply deodorized and decontaminated environment, ready to host a new guest.
Sanitizing with ozone your hotel represents a respect and care action towards your clients and the housekeeping staff, it protects their health and safeguards your hotel from possible complaints and unpleasant misunderstandings.
- It increases the comfort of the rooms.
- It improves the quality of the air in the whole structure.
- It reduces the risk of infections.
- It contributes to the observance of the rules about:-health protection and safety in the working places
-food products hygiene and safety HACCP L. 155/2007
- It simplifies the achievement of the certifications EMAS-ISO14001 e ISO14000
- It reduces food wastefulness deriving from the wastes of contaminated or perished foods
- It accelerates the cleanliness activities
- It facilitates a positive image feedback