It’s hard to imagine Clean-in-Place systems without the, well, cleaning agents. But some processors are taking another look at the 1970’s Soviet-developed electro-chemically activated (ECA) water systems to harness water’s properties to do the dirty work of cleaning without using harsh chemicals.
ECA technology converts food grade salt and soft water into cleaning agents. First, the salty water is run through patented reactors located within device cabinets — in the case of some equipment manufacturers — before being zapped with an electrical charge. This charge creates two solutions: the disinfectant, anolyte, and the detergent, catholyte. The once-salty water can now be used to clean machines, carcasses and other foods and beverages.