Hypochlorous acid generator used for salmon cleaning and disinfection

Hypochlorous acid is especially suitable for salmon cleaning because of its unique bactericidal mechanism and physical and chemical properties. Hypochlorous acid is an uncharged neutral small molecule. Which can quickly penetrate the cell membrane of pathogenic bacteria and quickly destroy the internal structure of bacteria without being disturbed by the negative charge of the cell wall

This is similar to the bactericidal principle of the human body’s own immune cells (such as neutrophils). Thus exhibiting high biocompatibility. The US FDA has long recognized hypochlorous acid as a liquid antibacterial agent. Which can be directly used in food processing. Including fish and seafood. Compared to sodium hypochlorite. Which has a pungent odor and requires high concentrations to be effective. Hypochlorous acid solution possesses extremely strong bactericidal power even in neutral environments. And has no pungent odor; salmon treated with it will not develop an off-flavor or discoloration.

Model Name	Hypochlorous acid generator used for salmon cleaning processing disinfection FL-SAEW-1000，2000，4000，6000，9000
flow	100L/H,200L/H，300L/H，500L/H，1000L/H（Flow can be customized）
Concentration	10-1000PPM（Adjustable）
Electrolyte	Salt（Nacl) Or Hydrochloric acid(HCL）
Hypochlorous acid PH	5-6.5
Sodium hydroxide PH	10-13.5
Voltage	220V/50Hz，380V/50Hz，110V/60Hz
The proportion of hypochlorous acid in ACC	>98.50%
Softened water system	One on standby and one in use
Weight	95kg，120kg,180kg，210kg
Dimensions of hypochlorous acid generator	460*420*1200mm

Traditional chlorine-containing disinfectants (such as sodium hypochlorite) are usually strongly alkaline and contain free base. When dealing with salmon, which is rich in protein and delicate in texture. It is easy to cause protein denaturation, resulting in white and tarnish on the surface of fish. And even produce unpleasant chlorine taste. This is a fatal quality damage to the raw salmon that pursues the best color, aroma, taste and type.

• Mild physical and chemical properties: its pH value is stable between 5.0-6.5. Close to the acid-base environment of human skin and fish surface fluids. This neutral acidic environment will not cause alkali corrosion damage to the fish protein. And can maximize the original bright color, tight texture and natural flavor of salmon.
• No odor residue: Different from the pungent odor of the traditional chlorine preparation. The slightly acidic hypochlorous acid water has a very low odor and does not need to be wash twice after treatment. Which not only saves water resources. But also avoids the odor pollution in the processing workshop and ensures the comfort of the processing environment.
• Application characteristics: It is suitable for spray cleaning after thawing salmon. Quick soaking and disinfection after slicing. And ice fresh storage, to realize the “gentle care” of the whole process.

• Molecular penetration: Hypochlorous acid is a neutral small molecule with no charge. This feature enables it to ignore the charge barrier of the bacterial cell membrane. Penetrate the cell membrane at a very fast speed. And directly oxidizes and destroys the internal enzyme system and genetic material of the bacteria, causing its rapid death.
• Broad spectrum and high efficiency: A large number of studies have shown that slightly acidic hypochlorous acid water has a significant killing effect on the surface of salmon common Escherichia coli, Listeria monosquens, Staphylococcus aureus and spoilage bacteria (such as Pseudomonas). At a low concentration of only 10-30ppm of available chlorine, logarithmic killing can be achieve in just tens of seconds of contact, and the sterilization efficiency is far higher than that of traditional chlorine preparations with the same concentration.
• Application characteristics: It is especially suitable for the final disinfection of readymade raw salmon fillet. Which can greatly reduce the initial colony number in a very short time. And does not produce harmful by-products

In addition to cleaning and disinfection, the hypochlorous acid generator also shows unique characteristics of fresh preservation and efficiency, which has significant economic significance for high-value salmon products.

• Inhibition of oxidation and spoilage: hypochlorous acid water cleaning can effectively remove spoilage bacteria and enzymes carried on the surface of fish. Studies have shown that the production rate of volatile basic nitrogen (TVB-N), an important indicator of freshness, in salmon treat with hypochlorous acid water is significantly slow down during refrigeration.
• The innovative application of electrolytic water ice: The use of hypochlorous acid generator to make acid electrolytic water ice for salmon storage and transportation, is a technical highlight in recent years. This ice consistently releases low concentrations of hypochloric acid during melting and inhibits microbial regeneration throughout the cold chain, effectively extending the shelf life of the salmon by 1-3 days, which is a huge cost saving and quality assurance for long distance transportation and retail circulation.