Canning, Dairy, Brewing & Bottling
Avoid the safety and handling problems of peracetic acid, and reduce chemical costs with Scotmas ClO2 technology
Savings in chemical costs mean that most sites are able to achieve ROI in less than 1 year when switching from Peracetic Acid to ClO2
CIP systems are most often sanitised with strong peracetic acid doses of around 50mg/l. Peracetic acid can cause burns to skin and leaves a distinctive “vinegar” odour that is difficult to remove.
Between 1-5mg/l of chlorine dioxide can perform the same sanitising function as 50mg/l of Peracetic Acid, leaving surfaces disinfected and food safe. Unlike hypochlorite or chlorine gas treatments, ClO2 technology does not form hazardous chlorinated compounds that can taint produce.
Scotmas manufacture advanced chlorine dioxide generation and dosing systems suitable for all sizes of food process and bottling operations – from simple batch dosing systems through to duty/standby disinfection systems suitable for large dairy and bio-ethanol refining operations.
The comparatively low dose rates of chlorine dioxide required, and the fully automatic nature of the dosing system means that safety is considerably enhanced when switching to ClO2 based sanitation.