Protect your process from disruption and losses associated with Salmonella, E.coli, Listeria, Pseudomonas and Campylobacter, with effective water treatment and CIP disinfection.

Scotmas food processing water treatment and CIP disinfection systems have been proven over the past 20 years in the most challenging food processing environments.  In addition, our ClO₂ equipment comes with built in data logging and audit trails to allow you to prove your commitment to best practice.

We back up our leading edge chlorine dioxide chemistry and equipment with unparalleled technical and QA support, and an understanding and commitment to the food industry that is second to none.

• Poultry & Meat Processing
• Canning, Brewing & Bottling
• Fruit & Vegetable Processing
• Fish Processing

New Case Study | Click here to read our latest case study on the experiences of a major Smoked Salmon producer, washing their fish with water treated by a Scotmas Bravo WA Chlorine Dioxide generator. 

Poultry & Meat Processing

Proven protection from bacterial spoilage in process water.

• Carcass washing, evisceration and cutting processes often provide an opportunity for bacteria including Salmonella and Campylobacter to cross contaminate the product.
• Our in depth knowledge of the poultry industry allows us to work closely with your QA teams to deliver a water treatment or CIP disinfection system that integrates with your HACCP requirements, and delivers the level of data-logging and control needed by your auditors.
• Scotmas Chlorine Dioxide ranges from tablets for batch disinfection of knives and cutting equipment, to fully automated ClO₂ generation systems suitable for disinfection of whole site water supplies or batch CIP disinfection.

Canning, Brewing and Bottling

Avoid the safety and handling problems of peracetic acid, and reduce chemical costs.

• CIP systems are often sanitised with strong peracetic acid doses, around 50mg/l. Peracetic acid can cause burns to skin and leaves a distinctive 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 chlorine dioxide generation and dosing systems are 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 low dose rate of chlorine dioxide, and the fully automatic nature of the dosing system ensures safety is considerably enhanced when switching to ClO₂ based sanitation.

Fruit and Vegetable Processing

Chlorinated water produces harmful by-products that can taint both taste and colour. Use ClO₂ to disinfect with low dose rates and no chlorinated by-products.

• From a small salad or herb washing bath to a large scale fast produce cutting and washing line complete with flumes, effective water disinfection is key to maintaining shelf life and customer standards.
• Ineffective disinfection of wash water can mean pathogenic bacteria such as E.Coli are spread across multiple batches of produce, leading to the risk of failure in HACCP control points, and expensive product recalls.
• Chlorine dioxide action is not affected by background organic compounds, leaving more of the biocide free for the inactivation of dangerous bacteria. ClO₂ can penetrate biofilms and bacteria embedded on the cuticle of fresh produce, eliminating the source of spoilage.
• Cidox ClO₂ tablets are ideal for one-off batch washing operations, for continuous treatment Bravo WA provides the systems necessary to integrate ClO₂ into your HACCP regime.

Fish Processing

Unlike chlorine, low residuals of potable water grade Chlorine Dioxide are enough to effectively kill pathogenic microorganisms on the surface of oily fish and shellfish, without leaving toxic chlorinated by-products.

• Concerns over toxic chlorinated by products in contact with fish have led to the use of high concentrations of chlorine and other biocides being disapproved in the latest revisions of Codex Alimentarius.
• Only potable water levels of biocide can be used for water in direct contact with fish produce. The broad spectrum action of Chlorine Dioxide, and its ability to penetrate slime and oily layers makes it the ideal biocide for use in washing, filleting and ice making applications in fish processing plants.
• The low dose rates of Chlorine Dioxide required make it particularly suitable for use with sensitive produce such as salmon, where other biocides can bleach the carcass.
• Scotmas Bravo systems can be configured for multiple point dosing throughout the processing plant, and can be integrated with control systems to automatically measure and control the residual of biocides, ensuring just enough – and no more – is applied to assure complete protection from dangerous bacteria.