Characteristics

Disinfection is one of the ways to prevent cross contamination, both those originating from food contact surfaces and those caused by the environment.

Disinfection must reduce the levels of microbiological contamination of equipment and facilities to a safe level that guarantees successful cultivation.
For a good disinfection it is important to carry out a good cleaning to remove the residues of organic matter, fats or oils accumulated on the walls of the tanks mainly and allow the acid to act at 100%.

Applications

For disinfection of pipes in drying it is recommended to use 1000 ppm to lower the pH of the water, leave it to work for 12 hours and then rinse. For the disinfection of materials use a 100 ppm solution.

NOTE: It is important to always add acid to the bucket with water to avoid a chemical reaction that could burn the worker. To be sure that the wash has removed the acid, measure the pH of the residual water inside the pipe.

Storage

It can be stored for 24 months from its date of manufacture at a temperature below 25C.

Presentation

35 kg containers.