SANIST TECHNOLOGIES,LLC

“FOOD SANITIZING SYSTEMS”

SANI~CHILL / ORGANICIZOR MODELS

President

Terrance Mulgrew

P.O. Box 15440

Pittsburgh, PA 15237

tlmulgrew@aol.com© 2017

SANIST TECHNOLOGIES

A STUDY AND TESTING THAT WAS PERFORMED ON THE PATENTED

SANICHILL SYSTEM DEVELOPED BY SANIST TECHNOLOGIES,LLC AT

THE UNIVERSITY OF GEORGIA, DEPARTMENT OF FOOD SCIENCE

AND TECHNOLOGY UNDER THE DIRECTION OF DR. YEN-CON HUNG

WAS PEER REVIEWED AND PUBLISHED IN THE JOURNAL OF FOOD

SCIENCE

THE TESTS DEMONSTRATED A STRONG ANTIMICROBIAL EFFECT

WHICH REDUCED THE POPULATION OF E. COLI 0157:H7 by 99.999%

(5 LOG) ON ROMAINE AND ICEBERG LETTUCES

SANIST TECHNOLOGIESORGANICIZOR

CONSUMER MODEL

REDUCES UP TO 99.999% ( 5 Log ) OF

BACTERIA (ECOLI) ON PRODUCE

MINIMIZES RESIDUAL PESTICIDES

EXTENDS PRODUCT SHELF LIFE

REDUCES WATER CONSUMPTION

GERMICIDAL UV LIGHT

LOW PRESSURE CHILLED WATER SPRAY

ROTATE / SPIN PRODUCT CYCLE

“Manufactured under one or more of the following patents:

Pat. US 6,919,032; US 7,493,906; US D692269”

Other patents pending.

12” W x 12” H x 15.5” D

SANIST TECHNOLOGIES

COMMERCIAL SANI~CHILL MODEL

“Manufactured under one or more of the following

patents: Pat. US 6,919,032; Pat. US 7,493,906”

Other patents pending.

GREEN TECHNOLOGY

CHEMICAL – FREE

SCIENTIFICALLY SOUND

USER FRIENDLY

34” W x 26” D x 55” H

SANIST TECHNOLOGIES

ORGANICIZOR

SANI~CHILL SYSTEMS

AUTOMATED PROTCOL

CHILLED WATER

1 QUART OF WATER PER CYCLE

CHEMICAL FREE

LIQUID / VAPOR SPRAY / UV

ELIMINATES INTERNALIZATION OF

BACTERIA WITHIN PRODUCE

AUTOMATED TOUCH AND GO

PRODUCT CYCLE

TRADITIONAL WASHING

METHODS

MANUAL PROTOCOL

TAP WATER

15 GALLONS PER CYCLE

CHEMICAL ADDITIVES

SINK / TUB SOAK

INTERNALIZATION OF BACTERIA

WITHIN PRODUCE CAN OCCUR

MANUAL PRODUCT HANDLING

SANIST TECHNOLOGIES

Hazard Analysis and Critical Control Point (HACCP) plans can benefit by

using the SANI~CHILL SYSTEM. The system provides an automated

process and protocol that prepares various food products close to the plate.

The process is designed with well-engineered technologies whose

disinfection potential has been tested. On-board diagnostics built into the

system give food preparers information to ensure that the system is

operating properly.

According to the FDA, “HACCP is a management system in which food

safety is addressed through the analysis and control of biological, chemical,

and physical hazards from raw material production, procurement and

handling, to manufacturing, distribution and consumption of the finished

product”.

SANIST TECHNOLOGIES

IMPROVES FOOD SAFETY

REDUCES LABOR COSTS

EXTENDS PRODUCT SHELF LIFE

LEAVES NO RESIDUAL OR HARMFUL

CHEMICAL BYPRODUCTS

IMPROVES TASTE AND APPEARANCE

CHARACTERISTICS

REDUCES WATER CONSUMPTION

ULTRA-EFFICIENT USE OF CHILLED

WATER ( 1 QUART PER CYCLE )

18” x 26” COLANDER

SANIST TECHNOLOGIES

DIFFICULT TO DETERMINE PRIORHANDLING METHODS

FOOD INDUSTRY IS HEAVILY

FRAGMENTED

DIFFICULT TO MAINTAIN PROPER

INSPECTION STANDARDS

INSPECTORS ARE CAUGHT IN A CONFLICT

BETWEEN ENFORCEMENT RESPONSIBILTYAND FACILITATING THE FLOW OF GOODS

INTEGRITY OF MINIMALLY PROCESSEDPRE CUT PRODUCE IS DIFFICULT TO

DETERMINE 4 lbs. Tomatoes

SANIST TECHNOLOGIES

A CHILLED WATER AND ADVANCED OXIDATION PROCESS THAT EFFICIENTLY MINIMIZES HARMFUL BACTERIA, PESTICIDES AND

CHEMICALS ON VARIOUS FOOD PRODUCTS

∙FRUITS

∙VEGETABLES

∙FISH

∙POULTRY

∙MEAT

∙EGGS

SANIST TECHNOLOGIES

UV LIGHT / ACTIVATED OXYGEN

AN ADVANCED OXIDATION PROCESS

A SAFE AND EFFECTIVE ANTI-MICROBIAL AGENT

THERE ARE NO KNOWN BACTERIA ORVIRUSES RESISTANT TO ACTIVATED

OXYGEN

KILLS MICROBIAL CONTAMINATES BY

RUPTURING THE CELLULAR MEMBRANE

3,000 TIMES FASTER THAN CLORINE

REACTIVATION OF THE CELL IS

IMPOSSIBLE

SANIST TECHNOLOGIES

UV Ozone Advanced Oxidation Process

In the UV ozone process, photons in the UV spectrum convert ozone in the

presence of water to oxygen and peroxide.

The peroxide then reacts with the ozone to form the hydroxyl radical. A

simplified reaction sequence is shown below;

O3 + H2O → O2 + H2O2 (in the presence of UV light)

2 O3 + H2O2 → 2 •OH + 3 O2

Organic oxidation occurs due to the reaction with hydroxyl radicals,

molecular ozone and direct photolysis.

SANIST TECHNOLOGIES

COMMONLY USED OXIDANTS

ELECTRON OXIDIZING POTENTIAL

OXIDIZING AGENT EOP

HYDROXYL RADICAL 2.80

OZONE 2.08

PERACETIC ACID 1.81

HYDROGEN PEROXIDE 1.78

HYPOCHLORITE 1.49

CHLORINE 1.36

CHLORINE DIOXIDE 1.27

SANIST TECHNOLOGIES

ACTIVATED OXYGEN IS MORE

EFFECTIVE THAN ANY OTHER

BIOCIDE

ACTIVATED OXYGEN KILLS

BACTERIA 3,125 TIMES FASTER

THAN CLORINE

28 Cucumbers

SANIST TECHNOLOGIES

APPLICATION OF CHILLED WATER AND VAPOR

PHASES OF SANITIZING AGENT IS

GENTLY APPLIED TO PRODUCT

SURFACES

MICROBIAL CONTAMINATION

IS REDUCED ON EXTERIOR

AND INTERSTITIAL SURFACES

SANIST TECHNOLOGIES

ECONOMICAL DESIGN AND OPERATION

ONE TOUCH SANITATION CYCLE

ON-BOARD DIAGNOSTICS

CORONA DISCHARGE GENERATION

ULTRAVIOLET ENHANCED

ACTIVATED CARBON OFF-GAS

SYSTEM

SANIST TECHNOLOGIES

ON - BOARD WATER CHILLERS

PROCESS WATER / 40° F @ 2.4 GPM

AUTO WATER FILL / FILTER AND

PURGE

POWER REQUIREMENT

115 V / 14.5 A

SMALL FOOTPRINT

34”W x 26”D x 55” H

.

SANIST TECHNOLOGIES

US Government Regulatory Status

FDA/CFSAN-June26,2001Final Rule published in Federal Register

(21 CFR Part 173,Docket No. 00F-1482)

“The FDA amends the food additive

regulations to provide for the safe use

of ozone in gaseous and aqueous

phase as an anti-microbial agent

on food, including meat and poultry.”

WATER CHILLERS / CONTACT TANK / PUMPS

SANIST TECHNOLOGIES

USDA/National Organic Program (NOP)

Ozone is listed in the NOP Final Rule (Subsection

205.605 (b) (20) pg. 437 – Nonagricultural (non organic)

substances allowed as ingredients in or on processed

products labeled as “organic” or made with organic

(specified ingredients or food groups(s)).(b)

Synthetics allowed: (20) ozone

USDA/FSIS

The use of ozone on raw and ready-to-eat meat and

poultry products just prior to packing is acceptable.

There are no special labeling requirements in regard

to treated product.