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03-SKO-01-SN KONA 3 Way Single Lever Kitchen Faucet

03-SKO-01-SN KONA  3 Way Single Lever Kitchen Faucet
03-SKO-01-SN KONA  3 Way Single Lever Kitchen Faucet 03-SKO-01-SN KONA  3 Way Single Lever Kitchen Faucet
Brand: KONA
Product SKU: 03-SKO-01-SN
Availability: In Stock
Price: RM2,800.00
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Specification

 
Description: Ozone 3 Way Single Lever Kitchen Faucet
Model: O3-SKO-01-SN
Material: Brass
Finish: Brushed stainless steel look
Size of Faucet:215mm(L)x425mm(H)、ø40±2mm(I.D.)
Size of Ozone Sanitizer:186mm(L)x125mm(W)x42mm(H)
Function:

For washing (Ozone cool/ warm/ hot water)

 

What is ozone?

 


Why we need ozonized water? 

Ozone 

   What makes ozone this effective is its high oxidation potential. Ozone is about five times more oxidizing than oxygen and about twice as oxidizing as chlorine. Ozone has a well-documented kill rate of microorganisms such as fungus, bacteria and viruses.

 


Ozonized water 

Pure water and disinfection processes are essential in the food and the quality of the water determines the quality of the product. The challenge is to ensure a consistently high water quality to ensure a consistent product quality. With ozone the natural taste and smell of the water is preserved. Chemical free disinfection of process equipment is another challenge, where ozone is an efficient alternative. The kona ozone systems provide a cost effective and reliable solution to water challenges in your household. 

 


With Ozonized water 

By washing under ozone water for a few seconds you can: 

* Kill 99.9% of bacteria and viruses contacted. Ozone is FDA approved for direct food contact application. These include all common food pathogens, like E.coli, Salmonella, Hepatitis-A, Legionella, Listeria and Shigellaas. 

 


*Clean All Food Surfaces including Fruits, Vegetables, Sea Food, and Meat.

 


*Remove agricultural chemical residues and pesticides in vegetables and fruits. 

*Delay the food decay processes. Ozone keeps fresh time of agricultural products up to three times longer by killing micro-organisms that cause food spoilage.  



*Remove chlorine residues and its unpleasant taste from tap water. 

*Eliminate the use of hot water and chemical sanitisers to save daily operational costs 



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