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Item No: B017
Proprietary Name: Bean Sprouts Disinfectant
Main Ingredient: 8% of Chlorine Dioxide
1. 30 g/bag × 30 bags/barrel × 12barrels/box Net weight:10800g
2. 200 g/bag × 5bags/barrel × 12barrels/box Net weight:12000g
Validity: Two years
1. Safe grade AI from WHO.
2. Approved by FAO, EPA, FDA, Ministry of Health from many countries.
3. Refined food-grade raw materials, green, effective, non-toxic, no residue.
4. Kill 99.99% of bacteria, virus, fungi, microbe, Bacteria Colonies, Coliform Bacteria, Coli Escherichia.
1. Bean sprouts production process: space, equipment, bean seeds, the production of water as well as the staff hands, shoes and boots, work clothes disinfection and sterilization.
2. Finished bean sprouts preservation and desulfurization.
Usage and Dosage:
1. Put 1 kg of water into plastic container, then add 1 bag (30 g) of powder (or add 200 g powder into 10 kgs of water), dissolved completely, placed 10 minutes. It is called mother liquid.
2. Dilute mother liquid accordance with the following table:
Objects Final added Water (kg) Using ?Method
30 g/bag 200 g/bag
Workshop Mother liquid Fumigation: Divide the solution into several plastic disks, put in high places, renew after colorless.
24-30 160-200 Spraying or wiping the ground and walls.
Hands, Boots, Work Clothes 30 200 Hands, shoes, clothes soaked in disinfectant
(Note: Suitably reduce use concentration, because of bleach ability on fabric)
Containers, Equipments 48 320 Containers, equipments soaked in disinfectant or cycle 10-15 minutes with pump.
Bean Seeds 24 160 Beans soaked 5-7 hours
Sprouting Sterile water, Washing water 600-1200 4000-8000 1.Sprouting:
Summer: shower every 3-4 hours.
Winter: shower every 5-6 hours.
2. Preservation: Washing finished sprouts.
Removal SO2(Sulfur) 3-4 20-30 Soaked sulfur-containing bean sprouts, and then washing with sterile water to tasteless.