• How it Works
• Features & Benefits

How it Works?

Electrolyzed water is created by a combination of tap water, salt and electricity. When these elements combine, they produce two highly effective solutions.

Alkaline water , also known as Sodium Hydroxide (NaOH), is a “super degreaser” with excellent cleaning and degreasing capabilities. It breaks down oils and proteins on all kinds of surfaces.

Acidic water is also known as Hypochlorus Acid (HOCL), has strong fungicidal and anti bacterial characteristics. This acidic solution has been proven to reduce food-borne pathogens, spoilage organisms, bacteria and viruses.

Unlike chlorine bleach, electrloyzed water will not leave a residue on food or food or equipment. The acidic water reduces bacteria and sanitizes the surface.

The effectiveness of Chlorine as a sanitizer is a larger part is determined by the ph of the water.

"Available Chlorine" exists primarily as HOCI between ph 2.5 to 6.5.

Since HOCI is un-dissociated and chargeed, it is 50 to 80 times more effective against pathogens than OCI (hypochlorite).