Ozone disinfection machines in food factories can be used for cold storage disinfection, production workshop sterilization and purification, vegetable and fruit storage anti mold and preservation, drinking water sterilization and quality assurance, production water sterilization and purification, production tools, utensils, work clothes, production environment disinfection and purification, etc. The ozone disinfection machine in food factories can be used to thoroughly clean and disinfect the floors, walls, shelves, and storage boxes of empty warehouses. The ozone air sterilization system can effectively inhibit the growth of various microorganisms in the warehouse, timely kill various pathogens spread in the air, and prevent food from becoming moldy and rotten. For cold storage with exposed food, the system's startup time can be appropriately extended to maintain a high ozone concentration. The ozone disinfection machine in food factories can be used for workshop disinfection in various places of the food factory, as well as for water treatment. Qingdao Runze Purification Equipment Company has specialized equipment for air disinfection and water treatment. Ozone disinfection does not cause secondary pollution and can be directly used for food disinfection. Ozone dissolves in water and has a fast sterilization speed. Its oxidation ability is twice that of chlorine, and it can sterilize 600-3000 times faster than chlorine and 3000 times faster than ultraviolet light. The ozone generated by the ozone disinfection machine in food factories has special advantages over commonly used disinfectants in the food industry (such as peracetic acid, potassium permanganate, formaldehyde, sulfur dioxide) as an efficient, broad-spectrum, and residue free gas disinfectant. Ozone will decompose into oxygen on its own, without producing residual pollution, and does not require ventilation after disinfection. Conventional disinfection requires ventilation or chemical neutralization, which is troublesome and reduces disinfection effectiveness. Workshop tools and packaging materials require a higher concentration of ozone for sterilization. At this time, the main types of bacteria killed include Escherichia coli, Staphylococcus aureus, etc. Mold, which lives in a low-temperature environment, needs to increase ozone concentration and time to be restricted from reproduction and killing. The continuity of sterilization time in the disinfection room is key to achieving the standard of total bacterial count. To keep the total bacterial count at the lowest level, the start-up time of the ozone disinfection machine in the food factory must be cyclic and phased, and the sterilization time should be separated from working hours. Ozone sterilization can be periodically started up.