Food Processing

In food plants, water serves in two distinct roles: as a component or processing medium of the product, and in the cleaning-and-disinfection chain for equipment and surfaces. In both uses, disinfection is expected to be strong, repeatable and as residue-free as possible.

Alkaline cleaning and CIP

A typical cleaning cycle in food plants pairs an alkaline step that removes fat, protein and organic soil with a disinfection step that follows it. Through on-site generation, the cell in the Aquamirus E.C.A. system produces both: sodium hydroxide (caustic) at the cathode for the alkaline cleaning stage, and hypochlorous acid at the anode for disinfection. Both can be integrated into CIP circuits or used at separate cleaning points.

Wash water and surface hygiene

On fresh-produce wash lines, hypochlorous acid reduces cross-contamination and controls microbiological load in the water’s cyclical use. For equipment and surface disinfection, it is either integrated into CIP circuits or applied by separate dosing.

One source, many points

A single Aquamirus E.C.A. system at the plant can feed different points, from wash lines to CIP and surface cleaning. Chemical supply, transport and storage lines are simplified; dosing is set individually for each point, and the system is sized to the plant’s demand.