chlorine Sanitizer | Chlorine Sanitizer II | NL326


Chlorine Sanitizer II

Sodium Hypochlorite Solution

EPA registered dish machine, laundry, and other hard surface sanitizer and disinfectant. Use in industry, health care, and food preparation processing.

EPA Reg. No. 37982-20004-8370
EPA Est. 8370-IL-1

Chlorine Sanitizer II Features

  • Sanitation of nonporous food contact surfaces
  • Food egg sanitation
  • Commercial and household laundry sanitizer
  • 5.25% Sodium Hypochlorite
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Pack Size Reorder #
4 x 1 round gallon NL326-G4
5 gallon pail NL326-P5
30 gallon drum* NL326-D30
55 gallon drum* NL326-D55






*Indicates non-stocked item. Check with Nyco for ship times.



Color: Yellow

Scent: Chlorine

pH: 13.5


Read the entire label and SDS for proper use, handling and storage before using this product.

Sanitization of Nonporous Food Contact Surfaces

Immersion method: 

  1. Prepare a 100 ppm sanitizing solution by thoroughly mixing 2.4 oz. of this product with 10 gallons of water.
  2. If no test kit is available, prepare a sanitizing solution by thoroughly mixing 4.9 oz. of this product with 10 gallons of water to provide approximately 200 ppm available chlorine by weight.
  3. Clean equipment in the normal manner.
  4. Prior to use, immerse equipment in the sanitizing solution for at least 2 minutes and allow the sanitizer to drain.
  5. If solution contains less than 50 ppm available chlorine, as determined by a suitable test kit, either discard the solution or add sufficient product to reestablish a 200 ppm residual.
  6. Do not rinse equipment with water after treatment.

Commercial laundry sanitizers: 

  1. Spin dry wet fabrics or clothes prior to sanitization.
  2. Thoroughly mix 5 oz. of this product with 10 gallons of water to yield 200 ppm available chlorine.

Food egg sanitization: 

  1. Thoroughly clean all eggs.
  2. Thoroughly mix 4.9 oz. of this product with 10 gallons of warm water to produce a 200 ppm available chlorine solution.
  3. The sanitizer temperature should not exceed 130° F.
  4. Spray the warm sanitizer to thoroughly wet the eggs.
  5. Allow the eggs to thoroughly dry before casing or breaking.
  6. Do not apply a potable water rinse.
  7. Do not reuse this solution to sanitize eggs.