On-Site and On-Demand
EWCO systems are compact and easy to install. Systems are designed to generate Electrolyzed Oxidizing Water on-site and on-demand from an additive made yourself with just table salt and water.
What is Electrolyzed Oxidizing Water?
Electrolyzed Oxidizing Water is electrolytically generated hypochlorous acid
), a neutral-to-acidic electrolyzed water. HOCl
has been studied for over 100 years and it is an
undeniable fact that it is a more powerful oxidant than chlorine bleach. Only within the last 30 years have we been able to generate solutions of near 100% HOCl
in such a stable form.
kills bacteria, bacterial spores, and viruses 100 times more effectively than chlorine bleach.
How does it work?
Electrolyzed Oxidizing Water is a powerful oxidant (800 to 1000 mV) that can kill microbial pathogens immediately upon contact by damaging cell walls or inactivate the pathogen by entering and disrupting proteins, lipids, and DNA.
Has it been researched?
In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water. Nearly every common bacterial pathogen has been studied such as
, spore forming bacteria
viruses (including Norovirus)
. To learn more please visit our
and search by
to find applicable research.
What about regulation from FDA, USDA, and EPA?
We have pages dedicated to the regulation of electrolyzed water as it pertains to the
. Please visit our pages for more information. In regards to healthcare sanitation, see our page for the
Electrolyzed Oxidizing Water (EOW) can be used to replace nearly all chemicals used in restaurants for sanitation.
Not only can it be used for all food contact surfaces, kitchenware, and floors, but it is also safe and suitable as a an antimicrobial for sanitizing food.
Sanitation of Fish, Seafood, Meat, Poultry, Produce, and Shell Eggs
Electrolyzed water generated from EWCO systems can be used as a no-rinse sanitizer for fish, seafood, meat, poultry, produce and shell eggs per FDA Food Contact Notification 1811 (FCN 1811)
Preparation Areas and Cutting Boards
EOW can be used to clean and sanitize all equipment, food preparation areas, and cutting boards in the kitchen.
Hypochlorous acid is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. EOW does not require food to be put away or
covered prior to sanitation therefore allowing EOW to be used throughout the day, especially during peak hours when the risk of cross contamination
Prolonging Shelf-Life of Produce
EOW can be applied via foggers and misters in the produce department to maintain sanitation of fruits and vegetables. EOW will control spoilage organisms and will prolong shelf-life.
EOW will also help control the spread of microbial pathogens from customers handling the produce.
Kitchenware, Pots, and Pans
EOW can replace chemicals used in the sanitation sink for cleaning and sanitizing kitchenware, pots, and pans. No post-rinse with potable water is required.
Tables, Bars, and Glass Cleaning
EOW can be used to clean and sanitize all eating areas, tables, and bars. It can also replace all chemical glass cleaners.
A common route for bacteria entering the kitchen from the outside is through the soles of shoes. Stepping into EOW prior to entering the kitchen can decrease the introduction of microbial pathogens.
EOW can be kept in spray bottles at the checkout counter for routine sanitation to prevent cross contamination from meat, poutlry, and spills .