Food Processing
In food safety, water is both a raw material and a cleaning agent. In both roles, disinfection must be effective yet residue-free.
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.
Process and product water
Beverage production, dairy processing and product-water applications require a defined water quality. STRATUS stages bring raw water to process quality; conductivity, hardness and microbiological load are lowered to target values.
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 NIMBUS unit at the plant can feed different points from the process line to surface cleaning. Chemical supply, transport and storage lines are simplified; dosing is set individually for each point.
Frequently asked questions
Can hypochlorous acid be used on food-contact surfaces?
Yes. At appropriate concentration, hypochlorous acid is a widely accepted solution for disinfecting food-contact surfaces; any rinse requirement is set by the relevant food-safety procedure.
What does it provide in fresh-produce wash water?
Dosed into wash water, hypochlorous acid reduces cross-contamination and keeps microbiological load under control across the water's reuse cycle.
Is integration with CIP lines possible?
The NIMBUS output can be fed into CIP (clean-in-place) circuits as a disinfection stage; dose and concentration are set to the procedure.
Technical consultation for Food Processing.
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