As water features, wave machines, flumes and splash pads raise the fun factor in swimming pools, traditional methods of disinfecting water, using chlorine, are causing problems for operators and customers alike. Higher water temperatures and increased turbulence in leisure pools requires increased dosages of chlorine, leading to pool users complaining of burning eyes, red or itchy skin and an over powering chlorine smell throughout the facility. In some extreme cases the fabric of the building has also been attacked through corrosive condensation.
By atg UV Technology based in Wigan, UNITED KINGDOM.
Most food processing facilities currently use a combination of different chemicals for all surface and machine disinfection. They periodically rotate the use of different sanitizers to prevent the harmful microorganisms from building a resistance to their killing properties. Unfortunately facilities are still experiencing pathogen outbreaks. Chlorine dioxide’s unique killing ability does not allow for the build up of resistance or mutation, and therefore eliminates the need for all of the other chemicals. Chlorine dioxide is effective for use in controlling microbiological growth in flume waters and other food processing water systems such as chill water systems and hydrocoolers.
By Applied Oxidation LLC based in Chattanooga, TENNESSEE (USA).
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