Electrolyzed Oxidizing Water Manufacturing Device

Electrolyzed Oxidizing Water has the ability to kill bacteria, Virus, Fungus and Yeast. Electrolyzed Oxidizing Water (Liquid Sodium Hypochlorite) has been received the classification of food additive and is in full compliance with the food sanitation law of June, 2002. Most common applications of this technology are cooking cabinet, cutting board, around kitchen in school lunch centers to sterilize and clean ingredients and assist in food sanitation management by preventing food intoxication. In the medical field, they utilize EO water for sterilizing medical tools, and personal sunitation. The BENTEN equipment and plant has built-in EO water generators that provides you with benefits others do not have.

by Japan Food Research Laboratories ＊Sterilizing Effect Test: 270 days preservation tested Electrolyzed Oxidizing Water  (Hypochlorous Water) with e-coli

EO water is sometimes confused with vitriolic or acidum hydrochloricum, however, it is very different. EO water has a strong acidity (pH2.6) produced by adding a small amount of salt (NaCl) to the water system and electrolyzing it at an ORP (Oxidization-Reduction Potential) of approx. 1150mV. By utilizing the ORP activity, EO water is effective in deodorization and disinfection. Then it returns to normal water, source water after instant reaction with organic materials/matters (I.E. Bacteria). It is a pollution-free and eco-friendly water.

Effectiveness in disinfection and deodorization The extent of disinfection and deodrization depends on how well the ORP and hypochlorous acid work. Bacteria will be disinfected once ORP reaches 970mV. In fact, unicellular microorganisms will be sterilized once ORP 1150mV is applied. Therefore, it is impossible for bacteria to propagate or live in such conditions.