Скачать или смотреть Kitchen Sanitizer is 80x Stronger Than Bleach But Safe to Drink

Your kitchen staff shouldn't need hazmat suits to clean. But that's exactly what traditional sanitizers require.
Watch what happens when we put HOCl head-to-head against conventional commercial sanitizers in real safety tests. The results will change how you think about kitchen safety forever.

THE SAFETY BREAKDOWN:
⚠️ Traditional sanitizers: pH 2-12 (highly acidic/alkaline)
✅ HOCl: pH 6.5-7.5 (neutral, like water)
⚠️ Traditional: Full PPE required (gloves, goggles, ventilation)
✅ HOCl: No special equipment needed
⚠️ Traditional: Mandatory rinse cycles on food surfaces
✅ HOCl: Safe for direct food contact - zero rinsing

THE SCIENCE BEHIND THE SAFETY:
Hypochlorous acid is identical to what your immune system produces. It's powerful enough to eliminate 99.9% of pathogens but gentle enough that your body makes it naturally. This isn't marketing - it's biology.
REAL IMPACT ON YOUR BUSINESS:

Simplified staff training protocols
Reduced liability from chemical exposure
Faster cleaning procedures (no rinse time)
Lower insurance costs from safer workplace
Pass health inspections with confidence

WHY RESTAURANTS ARE SWITCHING:
"We cut our cleaning time by 40% and eliminated chemical burn incidents completely. Our staff actually enjoys cleaning now." - Restaurant Manager, Dubai
THE BOTTOM LINE:
Stronger disinfection + safer workplace + lower costs = the future of commercial cleaning

WHAT'S HOLDING YOU BACK?
Comment below: What's your biggest safety concern with current cleaning chemicals? Have you had staff injuries from sanitizer exposure?