Simple Ingredients,
HOW IT WORKS
Hypochlorous acid (HOCl) is made by running a low-voltage current through water and salt in an electrolysis cell. “Neutral” means near-neutral pH — which keeps it gentle for food use.
Thoughtful Science.
Hypochlorous Acid Isn’t New - Your Own Body Makes It.
FAMILIAR CHEMISTRY
Hypochlorous acid (HOCl) is something your own immune system makes: white blood cells called neutrophils produce it to help fight off germs. HOCl works by breaking down the outer layer of bacteria and viruses.
No artificial fragrances. No harsh residue.
Apply, Agitate, Rinse & Store
ON THE PREP LINE
Apply Fresh Rinse and gently agitate so every piece is fully covered. Then give a final rinse under cold running water, spin dry and store in a clean, sanitized container. Contact times vary by produce type. Our team provides a time chart for your operation.
Leafy Greens
Separate leaves or heads, apply to all surfaces and agitate gently, then rinse and spin dry.
Berries
Work in small batches in a colander, apply lightly and agitate softly. Rinse, then drain and dry before storing.
Firm Produce
For tomatoes, peppers and cucumbers, apply and agitate by hand or with a clean produce brush, then rinse and dry.
Store dry. Dry produce before refrigerating in clean, sanitized, labeled containers.