Ozonator - A versatile organic sanitizer for wineries, cideries & breweries
John McClain is the pioneer of ozone sanitation in wineries in California.
With over 3500 units in operation, McClain is the leader in technology and innovation.
Ozone has been proven to be a safe and effective sanitizer of bacteria for over 30 years and the exclusive McClain gas stripper provides more safety by removing excess ozone gas that is not absorbed into the water. McClain offers several models and options to meet your production needs.
What is Ozone?
Ozone is simply a gas composed of three oxygen atoms. It is formed when oxygen is exposed to a high-energy field causing some oxygen molecules (O2) to break down to oxygen atoms (O). The oxygen atoms (O) then react with the oxygen molecules (O2) to form ozone (O3). Notice that this is a reversible reaction meaning that ozone can decompose back to oxygen.
Ozone is an extraordinary sanitizing agent that’s economically produced and remarkably effective in applications involving oxidation, sanitation and disinfection. On June 26, 2001, the FDA published a Final Ruling approving ozone as an additive to kill food-borne pathogens. This approval opened the food industry to begin utilizing ozone in their plants and processes to replace conventional sanitation techniques such as halogenated chemicals (i.e. chlorine, iodine, etc.), steam or hot water.
Ozone is one of the earth’s best and strongest natural oxidizers ranking well ahead of chlorinated products.
McClain Ozone developed the concept of “Ozone-on-Demand” and it is incorporated into all of our sanitation systems.
“Ozone-on-Demand” is simply the direct delivery of ozonated water from the sanitation system to the point of use. These systems provide on demand ozonation, degassing and delivery of ozonated water to the point of use at variable flow rates.
Although this seems a simple concept, historically ozone systems utilized recirculation tanks to degas and store ozonated water and the water was then taken from the tank to the point of use. This type of system required continually running ozone and recirculation systems, large storage tanks, auxiliary pumps, hard piping installations, constant flow rates and did not lend themselves to mobile point-of –use applications.
The development of a McClain’s mobile “ozone-on-demand” sanitation systems, which could be moved from point-of-use to point-of-use, made ozone sanitation more available, cost effective and easier to use in food and beverage facilities.
The McClain Barrel Maintenance System – introduced in 2011 incorporates an Ozone Sanitation System, Ozone Compatible Pressure Washer and a Aaquatools Barrel Blaster to provide one step cleaning and sanitation of barrels. The advantages of the system includes reduction of water usage (up to 5O%), and reduction of time and labor used for the barrel treatment process. In addition, the ozone sanitation system and pressure washer can be utilized as a multifunctional tool used throughout the winery for additional cleaning and sanitation activities.
Ozone Compatible Barrel Rinsing Wand – The stainless steel barrel rinsing wand has a stainless steel ball valve and stand for ease of operation. The high quality stainless steel and Teflon spray ball is ozone compatible and designed for efficient, effective barrel rinsing and sanitizing using ozonated water.
Ozone Compatible Barrel Gassing Wand – The stainless steel barrel gassing wand is designed for connection to McClain systems and ease of operation. The wand has a two setting stainless ball valve (manual open and lock open) and properly sized perforated stainless fill tube which allows the operator to easily perform the barrel gassing protocol.
Barrel Sanitation and Storage – Hundreds of wineries utilize McClain sanitation systems and aqueous ozone protocols to eliminate and prevent the return of microbial spoilage organisms (i.e. Brettanomyces, malolactic and lactobacillus, etc.) in barrels. No rinsing after the sanitation is required which reduces sanitation times and water usage.
Gaseous ozone is being utilized to maintain barrel and wooden upright health during storage eliminating the use of sulfur and sulfur dioxide. Protocols for the safe use of both aqueous and gaseous ozone in barrels and wooden uprights have been developed by McClain and are available to McClain clients.
Tank and Press Sanitation – The use of aqueous ozone in the sanitation of wood, stainless, polycarbonate and other tanks (wood, stainless, polycarbonate, etc.) and press equipment is a common application of ozone in wineries. Ozone, utilized with proper protocols and CT values provides effective and rapid sanitation of tanks and presses. In addition, when used in a tank recirculation mode, ozone can save hundreds of gallons of water during the tank sanitation process. The breakdown of ozone to oxygen does not result in tank damage as is often the case with chlorine. No rinsing after the sanitation is required which reduces time and water usage. Protocols for the safe use of aqueous ozone in tanks and presses have been developed by McClain and are available to McClain clients.
Bottling Line Sanitation – Conserving water and energy and maintaining bottling line sterility are a major concern for wineries. The unique “cold sterilization” ability of ozone, combined with its non-contaminating qualities and low water use, make it an excellent alternative to steam and hot water. The expansion and contraction of bottling line components created by heat contribute to the long term stress and damage to bottling lines. The use of cold aqueous water eliminates these stresses resulting in less bottling line downtime and maintenance cost. Protocols for the safe use of aqueous ozone in bottling lines have been developed by McClain and are available to McClain clients.
Hose, Transfer Line, Valve, Barrel Bung and Pump Sanitation – Preventing the transfer of spoilage organisms in the winery is important to wine quality and a major concern of the winemaker. Aqueous ozone can be utilized to quickly sanitize all equipment which comes into wine contact eliminating the movement of unwanted microbes within the winery. Protocols for the safe use of aqueous ozone for winery equipment have been developed by McClain and are available to McClain clients.
Surface Sanitation – Sanitizing winery floors, walls, drains and other surfaces with aqueous ozone reduces microbes (fungi, yeast, and bacteria), maintains a sanitary winery, and eliminates background odors. Protocols for the safe use of aqueous ozone for surface sanitation have been developed by McClain and are available to McClain clients.
Air Sanitation and Vector Control – The use of gaseous ozone to control mold, airborne spoilage organisms and odors is a common practice in wineries. Gaseous ozone has also been shown to control fruit flies which are not only a nuisance but are also major vectors in the movement of spoilage organisms around the winery. Protocols for the safe and effective use of gaseous ozone have been developed by McClain and are available to McClain clients.
Service in Ontario, BC and Quebec is provided by trained personnel of Vines to Vintages Inc.
Environmental and versatile organic sanitizer
Less money spent on chemicals, energy and water
Approved under USDA organic rule
Cold sanitization, no heat or steam
Chemical free, no chlorine/halogens, no TCA taint
No rinsing required
Cost Effective and environmentally friendly
10 – 5000 times faster in killing bacteria, fungus, moulds, yeasts, spores and cysts than halogenated chemicals
Kills brettanomyces, acetobacter and many other spoilage organisms
Fermentation and brite tanks
Bottles, bottling and canning lines
Kegs, keg washers and rackers
DE and Plate and Frame filters
Oak barrels and Vats
Surface sanitation and air sanitation through gassing option
Just need to gas the cellar, no problem!
The MGS3 Model puts out 3 grams/hour while the MGS12 Model puts out a remarkable 12 grams/hour of ozone gas.
Both systems operate on 110 VAC, are mounted on coaster wheels for mobility, have side handles for easy handling, and come with 10 feet of gassing tubing.