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TECHNICAL BULLETIN
PURA KLOROSAN
VOC 0; USDA D2
Pura Klorosan is an environmentally safe, chlorine sanitizer. Recommended for sanitizing dairy equipment (pipelines, tanks, coolers, separators, vats and holding tanks), canning plants, meat packing plants, poultry and egg processing facilities and food service. Contains 9% Sodium Hypochlorite.
Table of Proportions Available Chlorine:
200 ppm |
50 ppm |
10 ppm |
Use 1 oz. in 3 gals. water |
Use 1 oz. in 12 gals. water |
Use 2 oz. in 120 gals. water |
MILK PLANTS
Equipment: One ounce to 3 gallons of water will give 200 ppm solution of available chlorine. Clean all equipment thoroughly and just prior to use. Allow equipment to be exposed to the solution for not less than two minutes. Do not rinse with water.
Bottle Chlorination: Just prior to filling operation, clean bottles with a 50 ppm solution of available chlorine.
Cheese Plants: After cleaning and assembling equipment in the morning, use a 200 ppm of available chlorine at a two minute exposure time. Mix solution in the weight tanks and circulate through all equipment to cheese vats.
Bottle Plants: After cleaning equipment - pipelines, tank coolers, separators, pasteurizing vats, and hold tanks, use a 200 ppm solution of available chlorine. Clean churns with 200 ppm solution of available chlorine. Butter washwater should contain 100 ppm of available chlorine.
FOOD PROCESSING PLANTS
Canning Plants: After cleansing, spray tanks, vats and other processing equipment, or circulate a solution through pipelines and enclosed equipment using a 200 ppm solution of available chlorine. All surfaces should be exposed to the solution for a period of two minutes. 3 ppm of available chlorine should be maintained in the cooling canal water.
Meat Packing Plants: Cutting room floors, tables and cutting and trimming boards should be cleaned and then washed with a 200 ppm solution of available chlorine. Cooling room freezers should be fogged with a 200 ppm solution of available chlorine. Bacon slicing equipment, conveyors for paunch viscera, etc.. metal or non porous surfaces should be cleaned and then washed with a 200 ppm solution of available chlorine. An exposure time of not less than two minutes should be allowed.
Poultry and Egg Processing: After the cleaning of eviscerating, pasteurizing, inspection and other processing equipment, use a 200 ppm solution of available chlorine by spray or recirculation methods for a period of not less than two minutes.
Technical Data
| Type of Active Ingredients | Sodium Hypochlorite, Alkaline Stabilizer |
| Percent Sodium Hypochlorite | 9.0% minimum |
| Color | Colorless to light yellow |
| Odor | Chlorine odor |
| Clarity | Clear |
| Stability | Degrades with age. Do Not Store longer than 4 months. Keep in a cool, dark place and thightly closed! |
WARNING: This product degrades with use. use a test kit and increase dosage as necessary to obtain required level of available chlorine. DO NOT mix sodium hypochlorite with acids or acid detergents, nor ammonia. Mix only with water, according to label directions. This product is hazardous to fish. Do NOT contaminate water by cleaning of equipment or disposal of waste. Apply this product only as specified on label.
Packaging: case 4 bottles 1 gal., 55 gal. drum, 5 gal. pail