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Equipment Sanitizer

$5.78$219.74

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Properties

Form……………………………………………………liquid
Color……………………………………………………yellow
Odor………………………………………………….chlorine
Foam……………………………………………………..none
Spec.Grav.@ 68°F(20°C)…………………………1.154
lbs per gal…………………………………..9.61 (4.36 kg)
100% solution pH……………………………………..12.5
pH .25% solution……………………………………….8.3
Excess alkalinity as sodium hydroxide………..0.7%
Available chlorine………………………8.0% byweight

Active ingredients

Sodium Hypochlorite………………………………8.4%
Other ingredients……………………………………91.6%
Total………………………………………………………100%
(Provides a minimum available chlorine of 8%)

Benefits

  • Versatile, multi-use chlorine sanitizer.
  • Free-rinsing – leaves no sediment, deposits or films to touch up.
  • Convenient to use – easily proportioned through sprayers, feeders, or chlorinators.
  • Enhances finished product quality and shelf life when used in a total Ecolab product and professional services program.

Directions

It is a violation of Federal law to use this product in a manner inconsistent with its labeling.
Note: This product degrades with age. Use a chlorine test kit and increase dosage, as necessary, to obtain the required level of available chlorine.

Sanitizing Nonporous Food Contact Equipment Rinse Method

A solution of 100 ppm available chlorine may be used in the sanitizing solution if a chlorine test kit is available. Solutions containing an initial concentration of 100 ppm available chlorine must be tested and adjusted periodically to insure that the available chlorine does not drop below 50 ppm. Prepare a 100 ppm sanitizing solution by thoroughly mixing 2 oz. of Equipment Sanitizer with 13 gallons of water. If no test kit is available, prepare a sanitizing solution by mixing 4 oz. of Equipment Sanitizer with 13 gallons of water to provide approximately 200 ppm available chlorine by weight. At 100 ppm available chlorine, this product is an effective sanitizer against Vibrio cholerae, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhi and Staphylococcus aureus. Clean all surfaces with proper detergent and rinse with water. Just prior to use, rinse all surfaces thoroughly with the sanitizing solution maintaining contact with the sanitizer for at least 2 minutes. If solution contains less than 50 ppm available chlorine as determined by a suitable test kit, either discard the solution or add sufficient product to reestablish a 200 ppm residual. Allow equipment to drain thoroughly. Do not rinse and donot soak overnight.

Sanitizing Porous Food Contact Equipment-Rinse Method

Prepare a 600 ppm solution by thoroughly mixing 3 oz. of this product in 3 gallon water. Clean surfaces in the normal manner. Rinse all surfaces thoroughly with the 600 ppm solution, maintaining contact for at least 2 minutes. Prior to using equipment, rinse all surfaces with a 200 ppm available chlorine solution (4 oz./13 gallons). Do not rinse and do not soak overnight. Bacteriophage Control: Equipment Sanitizer will significantly reduce the incidence of Streptococcus cremoris and S. diacetylactis bacteriophage in cheese manufacturing establishments by fogging at concentrations of 600 ppm available chlorine. Fogging should be used as a supplement to acceptable manual cleaning and sanitizing of room surfaces as described above.

Directions for fogging

Prior to fogging, clean all surfaces and remove or carefully protect all food products and packaging materials. Fog desired areas using one quart per 1000 cu. ft. of room area with an Equipment Sanitizer solution containing 600 ppm of available chlorine. Vacate the area of all personnel for a minimum of 2 hours after fogging. All food contact surfaces must then be thoroughly rinsed with an Equipment Sanitizer solution at 200 ppm of available chlorine. Allow surfaces to drain thoroughly before operations are resumed.

Note: For mechanical operations, prepared use solutions may not be reused for sanitizing but may be re-used for other purposes such as cleaning. For manual operations, fresh sanitizing solutions should be prepared as soon as they become diluted or soiled.Do not mix with anything but water.

Well Chlorination:

For farm, private or small municipal water chlorination, use 0.2 to 0.6 ppm available chlorine. Use chlorine test kit for the determination of proper concentrations and amount of residual chlorine. The desired range in available chlorine must be maintained throughout the distribution system. For municipal water chlorination bacteriological sampling must be conducted as required in the National Primary Drinking Water Regulations