OxyPro is available exclusively through Pro Wash Poultry.
OxyPro is a chlorine dioxide generation program used as a water sanitiser and as a food processing aid. OxyPro uses a three part precursor program (Part A, B and C) to generate a chlorine dioxide solution for on-site application.
OxyPro is ideal for sanitation of drinking water and sanitation or bleaching functions in food processing operations as outlined in the Food Standard (1.3.3) for Processing Aids. It is a superior method of chlorine dioxide generation because:
Chlorine Dioxide is a gas that can kill bacteria, fungi, algae, viruses and spores when in contact with these organisms from a few seconds to several minutes. Chlorine dioxide is a disinfectant, virucidal, tuberculocidal, sterilant, and food contact surface sanitizer. What makes chlorine dioxide different from other sanitizers/disinfectants is the WAY it destroys pathogens. Because chlorine dioxide exists as a gas in water, it is basically "breathed in" by the cell instead of having to break down the cell wall. This allows for a rapid, almost immediate kill. Perhaps the biggest advantage of chlorine dioxide over other sanitizers is that bacteria cannot develop a resistance to it. In order for most sanitizers to remain effective, you would need to continually increase the strength in order to achieve a consistent level of kill. This is not the case with chlorine dioxide.
OxyPro is designed to be activated on site in a batch tank or with an automatic mixing system to achieve a chlorine dioxide solution with a concentration of between 450mg/L and 1,800mg/L. The resulting solution should then be dosed into the treated water to achieve the residual concentration required to verify sanitation; typically, residuals between 0.5mg/L and 0.8mg/L are sufficient to sanitise drinking water and to stop microbial fouling. When a system is heavily fouled, a one-off off-line treatment may be required to sanitise the system.
When chlorine dioxide is used as a processing aid for food products, care should be taken to ensure that residuals are within the guidelines set out in Standard 1.3.3 of the Food Standards Code.
|Chlorine Dioxide Strength||Part A||Part B||Part C|
|450mg/L (450ppm / 0.045%)||12ml/L||6ml/L||10ml/L|
|900mg/L (900ppm / 0.090%)||24ml/L||12ml/L||20ml/L|
|1,350mg/L (1,350ppm / 0.135%)||36ml/L||18ml/L||30ml/L|
|1,800mg/L (1,800ppm / 0.180%)||48ml/L||24ml/L||40ml/L|