Where is Sanosil typically used in Food and Beverage Plants?
- As a disinfectant for use in both standard and deep-cleaning routines
- Surface disinfection and contents disinfection
- Preservation
- Bottled beverages and breweries
- Canned foods
- Dairies
- Food production and packaging
- Meat processing industry
- Disinfection in fish farms
- Tanks, lines and processing equipment
- Packaging and filling machines
- CIP systems
Advantages of Using Sanosil in Food and Beverage Plants
- Tasteless, colourless and odourless
- Higher efficacy than hydrogen peroxide, sodium hypochlorite (bleach) and other disinfectants
- Used in CIP systems
- Does not foam
- No rinsing required
- Can be used in a wide range of temperatures up to 203°F (95°C)
Sanosil is the Ideal Product for Disinfection of Packaging
Material and Equipment
- Sanosil is very stable at high temperatures and bleach evaporates rapidly at
elevated temperatures - 35% Hydrogen Peroxide can be replaced with Sanosil thus reducing the amount of evaporated
oxidizers by 5-7 times in steam applications - Sanosil has a longer lasting effect than Hydrogen Peroxide by itself
- Sanosil can reduce the temperature, contact time and/or the amount of water used depending on
the specific application
Within the food and beverage industry there are many specific and common areas where effective and economic disinfection is not only desirable, but often a regulatory requirement. These areas include:
- Abattoirs
- Air conditioning/ventilation systems
- Catching and storage devices
- Cooling plants
- Delivery and storage areas
- Incoming mains/raw water supplies
- Processing areas
- Processing areas
- Raw material depots and store rooms
- Refrigeration
- Transport
- Water treatment
Application
Use biocides safely. Always read the label and product information before use.
