The use of ozone in the treatment of drinking water is not a new technique. It is estimated that ozone is now used in over 3000 municipal drinking water installations world wide.
The treatment offers a number of advantages over the traditional use of chlorine, most notably in the improvement of taste, odour and appearance. Allied to this is the ability to kill bacteria and inactive viruses more effectively than any chemical. It also reduces heavy metals found in drinking water, such as iron and manganese, to safer levels through oxidation.
This all occurs within a process that is environmentally friendly, and which has oxygen as its main by-product. Ozone treatment negates the danger of tri-halo-methane (THM's) forming, making it a safer method as well as one which improves quality.