Our product is manufactured in the USA under a patent pending method to stabilize the solution without using chemicals to maintain the product’s efficacy.
Electrolyzed Oxidizing Water (EOW) or Hypochlorous Acid can be used to replace nearly all chemicals used in restaurants for sanitation.
Hypochlorous Acidknown asHOCLis perhaps themost effective andnon-toxic, “biocide” known to modern medicine.
Chemically, HOCLis described as salt, a biocide, that effectively destroys all known bacteria, viruses, mold, and funguses.
Electrolyzed OxidizingWater(EOW) Hypochlorous Acid EOWis approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm.
EOW and is approved by the FDA and USDA as a safe and suitable no-rinse antimicrobial for meat and poultry. EOW is also safe and effective when used on fruits and vegetables and can replace washing produce with just potable water prior to preparation.
EOW can be used to clean and sanitize all equipment, food preparation areas, and cutting boards in the kitchen.
EOW does not require food to be put away or covered prior to sanitation therefore allowing EOW to be used throughout the day, especially during peak hours when the risk of cross contamination is highest.
HOCLhas many application methods available for restaurant facilities including: hand washing, surface disinfectant in kitchens and eating areas, food contact surfaces, kitchenware, equipement, and floors.
This method is created for use in rooms and public areas to kill everything in its path. HOCLis safe enough to be used while humans are present.
EPA REG. NO. 92108-1-88098 EPA EST. NO. 88098-MO-1
CONTAINS 500 PPMFREE