Illustrative beverage filling line based on supplied food-industry material

ON-SITE HYPOCHLOROUS ACID GENERATION

HOCl systems for
food & beverage
processing.

Match on-site generation to your hygiene tasks, production schedule and plant requirements.

Discuss your food plant Explore use points ↓

START WITH THE TASK

One plant.
Different hygiene needs.

For food-processing teams evaluating electrolyzed water sanitation, the first decision is where and how the solution will be used.

Illustrative food-factory workers handling reusable crates at a hygiene station

Equipment & food-contact surfaces

Conveyors, tanks, tools and nonporous surfaces. Define the cleaning step, material, contact conditions and any required rinse.

Explore equipment sanitation

Commercial kitchens & catering

Plan utensil and worktop sanitation around recurring kitchen tasks, controlled dispensing and staff routines.

Central kitchens & catering

Packhouses & cold-chain facilities

Map reusable containers, handling equipment and facility surfaces from packing to dispatch, alongside temperature control.

Explore cold-chain hygiene
Illustrative leafy-produce processing line

Fruit & vegetable wash lines

Review tank, flume or spray contact, the water circuit and the supply required at the wash step.

Explore fruit & vegetable washing

Meat, poultry & seafood plants

Plan equipment and environmental sanitation around hygiene zones, changing organic loads and cleanup peaks. Assess any direct-product step separately.

Explore meat, poultry & seafood processing

Define what the solution touches. Equipment and environmental hygiene differ from direct treatment of food. For direct-food use, review the exact product, process, contact conditions and destination-market requirements.

SIZE FOR THE WAY YOU OPERATE

The cleaning window
matters as much as the daily total.

A plant can have modest daily consumption and a demanding end-of-shift peak. Review both before choosing a generator.

01

During production

List any approved recurring use and replenishment needs. Record the required flow and solution quality at each point.

02

At changeover

Identify the cleaning window and stations that may operate together. This establishes the peak demand to review.

03

Between shifts

Decide whether direct generation or a controlled buffer fits the schedule. Define storage time and rechecking requirements.

Compare flow and FAC together.

Generator outlet flow is not automatically the usable flow at every treatment point. Account for concentration, dilution, distribution and process demand.

Open the sizing guide

BUILD AROUND THE GENERATOR

Choose the generation route.
Then define the connections.

Both HCl-fed and salt-fed equipment can be evaluated. Feed availability, water quality, output conditions and site operation determine the proposal.

HCl-fed generatorsExplore the AQ-P range and project requirements. Salt-fed generatorsReview salt feed, water preparation and configuration.

  1. Prepare

    Source water and feed

  2. Generate

    Agreed flow, FAC and pH

  3. Verify

    Outlet and use-point checks

  4. Distribute

    Direct use or controlled buffer

Explore integrated systems

MAKE THE FIRST DISCUSSION USEFUL

Bring your process.
We’ll help define
the equipment brief.

You do not need every answer to start. Share the information you have, together with the questions your quality and engineering teams need resolved.

Application & destination
Food category, treatment point, application method and target market.
Demand & schedule
Daily volume, peak simultaneous demand, shift pattern and cleaning windows.
Water & utilities
Source-water analysis, power, pressure, available space, drainage and feed handling.
Process conditions
FAC, pH, contact time, soil load, surface materials and any water-reuse strategy.
Acceptance & support
Required records, sampling methods, site validation, commissioning and operator training.

Verify the equipment.
Validate the application.

Agree generator output checks and representative use-point measurements. Your process validation should address actual operating conditions, including the most demanding load. Xiaoya's plan will clarify the equipment provided, on-site responsibilities, and the service scope agreed upon by both parties.

Review technical documents

YOUR FOOD & BEVERAGE PROJECT

Tell us where HOCl
needs to fit.

Start with your application, approximate demand and destination. Work with Xiaoya to clarify the generation and system requirements.

Request a food-plant proposal

Before you enquire

Which generator model should we choose?

Food-industry use alone does not determine a model. Review simultaneous demand, required flow and concentration, source water, operating hours and site interfaces before choosing a configuration.

Does HOCl replace the cleaning step?

No, HOCl does not replace the cleaning step.Cleaning is the physical removal of soil, organic deposits and heavy biofilm. Disinfection using HOCl is a subsequent step for microbial control. Organic soils consume HOCl and can shield microorganisms, so sufficient cleaning is mandatory before HOCl application to achieve reliable disinfection results.

Can we use it directly on food without rinsing?

That depends on the exact use, destination-market authorization and validated process. “Food grade” and “no rinse” are not universal properties of an HOCl generator.

Can one system supply several cleaning stations?

A project can be evaluated for multiple use points. Review simultaneous flow, piping, pressure, storage, solution age and use-point verification. The equipment and controls are defined in the proposal.