COMMERCIAL USE ONLY
When used as a sanitizer 200 ppm is normally required.
For mold control use at 1000 ppm. Used in low temperature dishwashing machines limit available chlorine to 50-100 ppm.
For microbial control in cooling towers, a free residual of 1 ppm chlorine is sufficient if maintained for more than 1 hour. Chlorine dosages should be 2 ppm based on three cycles per hour.
Do not mix with acids (toilet bowl cleaners, vinegar, etc.) or ammonia.
Laundered fabrics for food plant use should be thoroughly rinsed with potable water.
The Agri-Food Safety Division, Agriculture Canada has no objection to the use of this product in food plants when used according to label directions.
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