NL326-G4_Chlorine-Sanitizer-II

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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 porous 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.

Documents

Properties

Color: Yellow

Scent: Chlorine

pH: > 13.5

Directions

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

Sanitization of Nonporous Food Contact Surfaces

Immersion method:

Prepare a sanitizing solution by thoroughly mixing, in an immersion tank, 15 oz. of this product with 10 gallons of water to provide approximately 600 ppm available chlorine by weight.
Clean equipment in the normal manner.
Prior to use, immerse equipment in the sanitizing solution for at least two minutes and allow the sanitizer to drain.
Prepare 200 ppm sanitizing solution by thoroughly mixing 4.75 oz. of this product with 10 gallons of water and rinse all surfaces with this 200 ppm solution.
Do not rinse with water and do not soak equipment overnight.

Commercial laundry sanitizers:

Wet fabrics or clothes should be spun dry prior to sanitization.
Thoroughly mix 4.75 oz. of this product with 10 gallons of water to yield 200 ppm available chlorine.
Promptly after mixing the sanitizer, add the solution into the prewash prior to washing fabrics/clothes in the regular wash cycle with a good detergent.
Test the level of available chlorine if solution has been allowed to stand.
Add more of this product if the available chlorine level has dropped below 200 ppm.

Food egg sanitization:

Thoroughly clean all eggs.
Thoroughly mix 4.75 oz. of this product with 10 gallons of warm water to produce a 200 ppm available chlorine solution.
The sanitizer temperature should not exceed 130° F.
Spray the warm sanitizer so that the eggs are thoroughly wetted.
Allow the eggs to thoroughly dry before casing or breaking.
Do not apply a potable water rinse.
The solution should not be re-used to sanitize eggs.