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Generate hypochlorous acid on-site from just table salt, water, and electricity. Wash and sanitize fruits, vegetables, poultry, meat, fish, and seafood. No post-rinse. Sanitize all food contact surfaces.
Sanitize all food contact surfaces in the deli, bakery, butcheries, and at checkout counters. No post-rinse is required. Generate hypochlorous acid to apply via misters for sanitation of raw produce and prolongation of shelf-life.
Replace the water in produce washers with on-site generated hypochlorous acid (HOCl) which is safe, natural, and effective. HOCl does not require a potable water rinse as is required when using chlorine bleach.
Electrolyzed water hypochlorous acid is ideal for maintaining sanitized living environments for livestock as it is safe on animals yet effective in controlling microbial pathogens. It can be applied to living environments via misters and dosed into storage tanks for disinfecting drinking water.
Hypochlorous acid is suitable for use on poultry as per the FSIS directives of the USDA. Replacing the water of poultry chillers with electrolyzed water is an effective means of killing E. coli, Salmonella, and Listeria prior to poultry processing.
Electrolyzed water hypochlorous acid can be generated on-site with salt, water, and electricity and used as a no-rinse sanitizer for raw and processed fish and seafood. It can replace all toxic chemicals used to sanitize equipment and food-contact surfaces in a seafood processing plant.