In today’s increasingly stringent food safety standards. The hygienic control of food processing environment is no longer a simple cleaning. But a precision war related to microorganisms. Traditional chemical disinfectants. Such as chlorinated disinfectant powder and chlorine dioxide. Are effective but have inherent disadvantages such as strong corrosion. Residual harmful substances and operation risks. In recent years, a solution known as “the fourth generation of disinfectant” — on-site hypochlorous acid generator is setting off a green revolution of disinfection technology in every key link of food factories with its excellent performance and safety.
What is hypochlorous acid Generator? Why can hypochlorous acid be used in food factories
Hypochlorous acid generator is a kind of advanced electrolysis technology. In the field will only need salt (or hydrochloric acid) and water electrolysis. Real-time generation of high purity. Low concentration hypochlorous acid disinfectant equipment. Hypochlorous acid, its core product, is a natural substance produced by the human immune system when it is fighting against pathogens. It has strong oxidation and penetration, which can quickly destroy the cell wall and structure of microorganisms and achieve efficient broad-spectrum sterilization.
The core application scenario of hypochlorous acid generator in food factory
1. Hygienic management of production personnel and equipment
Personnel disinfection: Before entering the clean workshop. Through the hypochlorous acid atomization disinfection channel or automatic induction hand disinfection machine. The body and hand of personnel are gently and non-irritating disinfection. Replacing alcohol, with a higher killing rate and no skin injury.
Utensils and equipment disinfection: Used for CIP (CLEANING in situ) or immersion disinfection of production line equipment, cutting tools, tables, revolving baskets, gloves, etc. Its non-corrosive characteristics effectively extend the service life of stainless steel and other equipment.
2. Processing of raw materials and products
Raw materials cleaning and disinfection: for vegetables, fruits, meat, aquatic products in the cleaning pool. Low concentration (such as 50-80ppm) of hypochlorous acid water can effectively kill Salmonella, E. coli, Listeria and other foodborne pathogens, and degrade pesticide residues. And no harmful chlorine residue. Does not affect the original flavor and color of food materials.
Product preservation and shelf life extension: Spray or soak the product before pre-packaging can significantly inhibit the growth of microorganisms. Which is a natural preservative and helps to extend the shelf life of the product.
3. Quality control of production environment and air
Environmental surface disinfection: used for washing and wiping the ground, walls, gutters, conveyor belts, etc., its strong permeability can effectively solve the problem of biofilm and prevent cross contamination.
Air purification: Through the central air conditioning filling or independent space atomization. The air of the workshop. Cold storage and changing room is dynamically disinfected. And the floating bacteria and falling bacteria in the air are settled to realize the continuous disinfection of “man-machine coexistence”.
Compared with the traditional disinfection method, the advantages of hypochlorous acid generator
1. Extreme safety, no residual risk
Safety to human body: the solution is non-toxic. Non-stimulating, non-allergenicity. No harm to the skin and eyes. Even if the trace inhalation is harmless. Greatly protect the health of employees.
Product safety: After sterilization can be naturally decomposed into water. No chemical residues, no need for secondary rinsing. In line with the most stringent food contact material regulations (such as FDA, EFSA approval).
2. High efficiency and wide spectrum, fast sterilization speed
It can quickly kill bacteria, viruses (including norovirus, avian influenza virus). Mold and spores in tens of seconds. And its bactericidal effect is more than tens of times that of traditional chlorinated disinfectants.
3. Low use cost, sustainable environmental protection
Raw materials are easy to obtain: only salt (sodium chloride), water and electricity are needed, and the operating cost is very low.
On-demand production: ready-to-use, the disinfectant is fresh and the concentration is precisely controll, avoiding the storage failure and waste of commercial disinfectant.
Green environmental protection: no harmful by-products, no pollution after decomposition, in line with the concept of green factory and sustainable development.
4. Advantages of intelligence and compliance
Intelligent control: Modern generator integrated PLC automatic control system, can realize the concentration, pH value, REDOX potential online monitoring and automatic adjustment, data traceability, meet HACCP, FSSC22000 and other food safety management system for the key control points of the digital record requirements.
Easy operation: High degree of automation reduces the dependence on operator expertise and the risk of exposure to hazardous chemicals.
5. Protect equipment and reduce maintenance costs
The weak acid hypochlorous acid solution is very low corrosive to metals (especially stainless steel), significantly reducing the frequency of equipment corrosion, aging and maintenance replacement.
The introduction of hypochlorous acid generators, for food companies, is far more than the replacement of a disinfection product. It is a systematic and strategic health management upgrade. It transforms food safety from passive response to active prevention and control, and transforms the disinfection link from an invisible “cost center” to a “value center” that guarantees brand reputation, improves product competitiveness, and reduces comprehensive operational risks.
FAQ
When purchasing and installing hypochlorous acid generator, what aspects should we focus on?
- Qualification and certification: food safety certification of equipment materials (recommended food-grade PVC, titanium electrodes, etc.), and relevant industry certification of the whole machine or process.
- Core technology: electrolysis process (should ensure no harmful by-products), control system stability, electrode material and life.
- Capacity matching: According to your water consumption, use point and concentration requirements, select the appropriate production rate (L/h) equipment.
- Data recording and traceability: Whether the equipment has data recording function to meet the audit and traceability requirements of food safety production.
- Supplier service: Whether to provide professional installation guidance, operation training, localized technical support and timely after-sales maintenance.
- Water QUALITY requirements: UNDERSTAND the requirements of the inlet water quality (such as hardness) of the equipment. And equip the soft water pretreatment system if necessary.