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Category: News
86 articles.
E300 vs E1200: Choosing the Right On-Site HOCl System When Your Chemical Supply Chain Is Under Pressure
With chemical prices spiking and delivery timelines stretching across the industry, we’re fielding more system inquiries in March 2026 than in any month since the pandemic.…
ReadFSMA, HACCP, and the Case for Simpler Sanitation in a More Complex World
Food safety compliance in 2026 looks more demanding than it did even two years ago. FSMA’s traceability requirements under Rule 204, while pushed to 2028, are…
ReadFrom Salt to Sanitizer: The Science Behind On-Site HOCl Generation
The performance claims sound aggressive. There isn’t a catch. Hypochlorous acid is produced naturally by the human body.
ReadStop Shipping Water: Why 2026 Is the Year to Rethink Sanitation Logistics
Here’s a number that should bother every food processing operations director: 90%. That’s the percentage of most commercial sanitizer products that is water. When you order…
ReadSupply Chain Resilience in 2026: Why Food Processors Are Generating Their Own Sanitizer
In 2024, a single chemical supplier hiccup left a mid-sized poultry processor in Georgia without peracetic acid for eleven days. Production didn’t stop, but sanitation protocols…
ReadWhy Documentation and Traceability Matter in Modern Operations
An overview of EcoloxTech’s documentation and traceability standards, explaining how structured records, clear timelines, and independent archives support operational clarity and long-term integrity.
ReadRinse Steps and the Microbial Science Behind Hypochlorous Acid
No. 101112-1. They leave residue. They corrode stainless steel. They burn eyes and skin. They must be neutralized before people—or food—return to the space.
ReadFDA, USDA, and EPA: What Makes HOCl Compliant Across All Major Sanitation Regulations
In the world of food processing, it’s not enough to be clean—you have to be compliantly clean. Every spray. Every rinse. Every chemical. Every contact surface.
ReadHOCl and Sustainability: How to Slash Water, Chemical, and Energy Usage in Food Plants
Discover how hypochlorous acid (HOCl) helps food plants cut water usage, eliminate hazardous chemicals, and reduce energy consumption—while improving sanitation performance and meeting modern sustainability and…
ReadHOCl in Produce Sanitation: How It Compares with Bleach and Acidified Chlorine
No. 101112-1. Use acidified chlorine? You’re flirting with legal residue limits. Use peracetic acid? Enjoy the burns, stench, and rinse water bills.
ReadHOCl in Seafood and Meat Processing: What the Research Covers
Every processor knows the pain of spoilage. You invest in pristine cold chain logistics. You train your staff on HACCP protocols. You maintain tight sanitation schedules.
ReadThe HOCl ROI Breakdown: How to Cost an On-Site Generator
See how an on-site HOCl generator cuts chemical costs, water usage, labor hours, PPE requirements, and corrosion repairs—saving food plants $5,000–$20,000 per month with measurable ROI.
ReadApply it to your facility
The free sanitation audit sizes the system against your actual volumes and models the payback before you spend anything.