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In the food processing industry, AB agent is a commonly used disinfectant and cleaning agent that can effectively remove dirt on equipment. However, many food factories often encounter problems such as pungent odor and cleaning residue when using AB agent, which affects the health of workers and food quality.
Don't worry! Today I recommend a odor killer for everyone-chlorine dioxide liquid, which can easily solve the odor problem in food factories.
What is the reason for the strong odor of AB agent?
The odor of AB agent mainly comes from its chemical composition:
Acidic cleaning agents (such as citric acid and phosphoric acid) are easy to evaporate and produce irritating odors.
Alkaline cleaning agents (such as sodium hydroxide and sodium carbonate) react with carbon dioxide in the air to release unpleasant gases.
If there is no professional cleaning equipment, AB agent is poured directly on the equipment, the concentration is too high, and the odor is stronger.
Poor ventilation in the workshop and poor temperature and humidity control will also aggravate the odor problem, making workers miserable.
Why can chlorine dioxide liquid solve the problem?
Chlorine dioxide is a strong oxidant that can effectively sterilize and deodorize, and is known as the "odor killer". Its advantages include:
High-efficiency sterilization: It can quickly kill common pathogens such as Escherichia coli, Staphylococcus aureus, and mold to ensure the safety of the food processing environment.
Powerful deodorization: It can decompose odor molecules such as ammonia and hydrogen sulfide to make the air in the workshop fresh.
Safe and environmentally friendly: After use, it decomposes into sodium chloride, water and carbon dioxide, which is non-toxic and harmless, and will not produce harmful residues.
Easy to use: No complex equipment is required, it can be used directly after dilution, especially suitable for food factories without professional cleaning equipment.
How to use chlorine dioxide liquid
1. Air disinfection
Dilute the chlorine dioxide liquid at a ratio of 1:100 and pour it into the sprayer.
Make sure there is no one in the workshop and spray evenly, especially in areas with strong odors.
Close the doors and windows after spraying, let it stand for 30-60 minutes, and then ventilate.
2. Disinfection of surface of objects
Also dilute it at 1:100, and wipe or spray the equipment, walls, floors, etc. with the diluent.
No need to wipe after disinfection, just let the solution dry naturally.
3. Disinfection of water
Depending on the degree of water pollution, the dilution ratio is generally 1:1000-1:5000.
Add the diluent to the cleaning water and use it for equipment cleaning to ensure that the microorganisms are killed.
The water after use needs to be properly handled to avoid polluting the environment.
Precautions for use
Safety protection: Wear gloves and masks during operation to avoid skin contact or inhalation of gas. Clean the sprayer and container in time after use to prevent corrosion.
Storage conditions: Store in a cool, ventilated and dry place, away from high temperature, flammable materials and reducing agents.
Frequency of use: When the odor is strong or the pollution is serious, it is recommended to use it every day; when the situation is better, it can be used once a week.
Conclusion
When food factories use AB agents but lack professional equipment, the odor problem is indeed a headache. Chlorine dioxide liquid can not only effectively deodorize, but also sterilize and disinfect, which is an ideal hygienic solution for food factories.
If you are also looking for a safer and more efficient way to deal with odor, you might as well try chlorine dioxide liquid to make the food factory environment fresher and safer!
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In the food processing industry, AB agent is a commonly used disinfectant and cleaning agent that can effectively remove dirt on equipment. However, many food factories often encounter problems such as pungent odor and cleaning residue when using AB agent, which affects the health of workers and food quality.
In the field of food production, health and safety are always the "Sword of Damocles" hanging over our heads. Workshop disinfection, as a key link in food safety, cannot be sloppy. Chlorine dioxide (ClO₂), as the "hexagonal warrior" of food factory disinfection, can efficiently solve workshop hygiene problems through fumigation. The following is a professional operation guide to help you create a sterile production environment.
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