Pws Super Water Sanitiser

R1,559.00

Diathermy Electrode – Patient Plate

1 in stock

DESCRIPTION

PWS Super Water Sanitiser uses a stable elevated oxygen level to eliminate pathogens very effectively. PWS has ZERO MRL’s and is made from non-toxic ingredients. Chlorine Free!

PWS conforms to SANS241 (the standard for drinking water for humans and animals).

USE’S

PWS is used to sanitise any water used in fresh fruit and vegetable processing facilities/packhouses.

PWS is used to treat all water used in nurseries with specific focus on water used to drench the younger plants, trees and saplings.

Answers to questions received from Nurseries & Pack Houses:

Do you have an MSDS for your product? YES
Does your product have any MRL’s? ZERO
What is your products effect on Dissolved Oxygen (DO)? POSITIVE
Is your product toxic? NON TOXIC
How much do I need to sanitise my water? 1,6g per 1ltr of water
How long will your product take to sanitise my water? 10mins max
Does water temperature affect PWS performance? NO
How often must I top-up the PWS in the wash-bath?
- PWS once mixed is already at 850mV ORP
- PWS ORP and will remain above 850mV for 120hrs
- Wash-baths will lose water volume during washing through cohesion to produce coming out of the bath as well as evaporation
- Water levels must be monitored and whatever water is replaced, the quantity of PWS to be administered must be at a dosage of 1,6g per 1L of water replaced (scooping out of tubs is not recommended as packaging powders are developed to be mixed in one go to ensure the optimal solution is achieved.
Why do they ask about MRL’s?
- MRL (Maximum Residue Limits) are affectively poisonous substances/ chemicals that remain as residues on fresh produce (after being processed in a pack house) that are not permitted.
- These poisonous substances/chemicals originate from pesticides sprayed onto fruit and vegetables in the orchards/fields to kill insects, bacteria, fungi and even viruses that negatively impact the quality of the produce (and therefore the price) or from the disinfectants/ sanitisers dosed into the wash baths inside the pack house.

What is Dissolved Oxygen (DO) & why is it important?

Dissolved Oxygen (DO) is a measure of the free Oxygen in any water.
Low DO implies poor water quality – bacteria, fungi and viruses thrive in low Oxygen environments.
These pathogens negatively impact fresh produce quality – poor root development, root rot, under-developed plants imply poor quality fruit and vegetables
The higher the DO the better the plants grow – more Oxygen to the roots.
Many poisons/chemicals used in pack houses currently have a negative effect on DO levels
PWS is the opposite and has a positive effect on DO levels