“Electro- Chemical-Activation (ECA) technology converts tap water into a disinfectant known as hypochlorous acid which has been proven to be 80% more powerful at 50 ppm than chlorine bleach at 200 ppm, yet it is harmless to the environment and people. ECA-technology simultaneously produces a second stream of water in the form of sodium hydroxide that can be used as an effective detergent and grease cutter. Our multi-purpose, anti-microbial system is so safe, effective and affordable that it is changing the food industry’s approach to public health.
This core technology is a few years old, but like most new technologies it has suffered from a variety of Achilles heels. One drawback came as a result of the fact that the core technology only provided maximum effectiveness of the disinfectant for 72 hours. This means that it could only be used in real time. A second problem stemmed from the fact that the resulting solution could be corrosive and harmful to certain metal products. Residual salt was often left behind on fruits, vegetables and flat surfaces causing alterations in texture, taste and leaving a film on surfaces.
Manufacturers studied these problems and developed enhancements to the technology that now produces Electrolyzed Water that maintains maximum efficacy for up to three months, virtually eliminated the corrosion problem and our water leaves no salt residue. This means users can produce Electrolyzed Water and store it for constant use as needed, apply the solution directly to food products and clean and sanitize any surface with no chemical or physical residue of any kind.
As a result of the technical innovations, you now have access to a safe, effective way to sanitize anything in a food services or hospitality operation. Now you can say goodbye to all those toxic chemicals and have a safe, non-toxic operation in the back and front of your business.”