Client Profile:
European Bakery is located in the suburbs of Paris, France. Specializing in the production of baked goods such as bread and cakes, the facility spans 800 square meters and supplies local French bakery chains and high-end hotels. Prior to our collaboration, the client faced two major challenges: First, high humidity in the bakery workshop fostered mold growth, resulting in a short shelf life for baked goods (only 2–3 days) and a wastage rate as high as 18%. Second, inadequate disinfection of workshop equipment and molds led to residual mold, which caused food spoilage, failed to meet EU food production hygiene standards, and negatively impacted the brand’s reputation.
Client Requirements:
- Eliminate mold and bacteria from the workshop air and the surfaces of equipment and molds to ensure compliance with EU food production hygiene standards and reduce the risk of food spoilage;
- Reduce workshop humidity to extend the shelf life of baked goods to 5–7 days and lower product wastage rates;
- Provide ozone generator equipment certified by CE and FDA.
Solution:
Considering the humid conditions and susceptibility to mold growth in the baking workshop, as well as EU compliance requirements, we customized a dedicated ozone sterilization and preservation solution:
- Selected three CH-Y oxygen-source ozone generators (output: 50g/h, CE and FDA certified), each equipped with an integrated dehumidification and ozone system, and installed in the baking, cooling, and storage workshops, respectively;
- Implemented intelligent interlocking control to automatically adjust ozone dosage and dehumidification intensity based on workshop humidity, maintaining air disinfection concentrations between 20–25 mg/m³;
Implementation Results:
One month after the equipment was put into operation, significant results were achieved:
- Sterilization met standards: The mold elimination rate in workshop air reached 99.6%, with zero mold residue on equipment and mold surfaces, fully complying with EU food production hygiene standards; product spoilage rate dropped from 10% to 0.5%;
- Improved Freshness Retention: Workshop air humidity dropped from 75% to 55%, extending the shelf life of baked goods from 2–3 days to 6 days, and reducing product wastage from 18% to 2%;
Customer Feedback:
La solution de générateur d’ozone a efficacement éliminé les moisissures de notre atelier de boulangerie, prolongé la durée de conservation des produits et respecté les normes de l’UE. L’équipement est stable et adapté à l’environnement humide, et le service après-vente est rapide.
-Shop Supervisor:Mr. Dubois
