Hypochlorous acid generator is used for food processing, cleaning and preservation.

Hypochlorous acid generator is a kind of equipment that prepares hypochlorous acid solution on site through electrolysis technology. Its core working principle is to use a special electrolyzer to electrolyze diluted salt water (NaCl + H₂O). In the process of electrolysis. Chloride ions (Cl⁻) in salt water lose electrons at the anode to generate chlorine gas (Cl₂). The water molecules gain electrons at the cathode. Generating hydrogen (H₂) and hydroxide (OH⁻) ions. The generated chlorine gas further reacts with the hydroxide ions near the cathode to finally generate hypochlorous acid (HClO) and sodium chloride (NaCl). The whole reaction process does not need to add any chemical reagents, only salt and water are needed to prepare high purity food grade hypochlorous acid solution.

This “out-of-the-box” mode effectively solves the problems of traditional hypochlorous acid solution, such as difficult storage. Easy decomposition and high transportation cost. According to the production requirements. Food enterprises can install equipment near the cleaning workshop. Fresh-keeping warehouse and other scenes to prepare hypochlorous acid solution at any time. Ensure the freshness and sterilization effect of the solution, and reduce the safety risk in the process of storage and transportation.

In fruit and vegetable processing, meat slaughter. Aquatic treatment and other links. The surface of raw materials are often attached to pesticide residues, sediment and various pathogenic bacteria. Using 50-100ppm hypochlorous acid solution prepared by hypochlorous acid generator to soak. Spray or rinse raw materials can effectively remove surface agricultural residues and dirt. And kill pathogenic bacteria such as E. coli and Salmonella. So as to provide safe raw materials for subsequent processing. For example, in vegetable processing, traditional water cleaning is difficult to remove stubborn agricultural residues. And hypochlorous acid solution can not only thoroughly clean. But also extend the pre-cold preservation period of vegetables. In aquatic product processing. Hypochlorous acid solution can effectively inhibit the reproduction of bacteria on the surface of aquatic products. Reduce the fishy smell, and maintain the fresh taste of aquatic products.

Food processing equipment (such as blenders, conveyors, cutting tools, filling machines, etc.) and the production environment (workshop floor, wall, air, operating table, etc.) are the main sources of microbial cross-contamination. If the cleaning is not thorough. Residual food residue and microorganisms will grow on the surface of the equipment.  And then contaminate the subsequent processing of food. The use of 100-200ppm hypochlorous acid solution. Through spray. Wipe or soak to disinfect the equipment. Can quickly kill the microorganisms on the surface of the equipment. And do not need to worry about corrosion equipment.  Atomization disinfection of the workshop environment can also purify the air. Reduce the number of bacteria in the air. And create a sterile production environment.

In addition, in the food packaging link, the packaging materials (such as plastic bags, glass bottles, cans, etc.) hypochlorous acid solution spray disinfection. Can avoid packaging materials carried microbial contamination of finished products.

In the process of storage and transportation, food products are easy to deteriorate due to microbial propagation and shorten the shelf life. Hypochlorous acid solution prepared by hypochlorous acid generator can be used for fresh-keeping of finished products in a variety of ways: for finished fruits and vegetables, hypochlorous acid solution can be used for vacuum packaging after spraying, which can inhibit the respiration of fruits and vegetables, reduce water loss, and kill surface microorganisms to extend the fresh-keeping period. For meat and aquatic products, before refrigeration or freezing, surface spraying with low concentration (50-80ppm) hypochlorous acid solution can effectively inhibit bacterial reproduction, delay meat spoilage, and maintain the freshness of meat; For baked goods, prepared dishes, etc., hypochlorous acid atomization disinfection of the finished product surface before packaging can reduce microbial contamination of the finished product in the storage process and extend the shelf life.