Effervescent chlorine tablets are an accurate way to produce a free available chlorine solution to a guaranteed min. available chlorine level.  A 3g tablet dissolve rapidly in tap (potable) water to release 1,000 parts per million available chlorine per litre.   Bleach tablets are used extensively where broad spectrum biocidal activity is required cheaply and efficiently in the shortest time and with the minimum of operator training.                                                   [Scroll down for technical info]   

We produce Own Label for many leading NHS Suppliers, Wholesalers and Distributors - Product labels can be developed for your particular applications.

We can formulate to your requirements in a variety of tablet weights and strengths.  Suitable for Hospitals, Food surface disinfection, Salad washing, Abatoirs, Agiculture, Laundry, Spa baths & Whirlpools - in fact virtually anywhere you require disinfection. 

Contact us on: 0800 668 18 19 or [e] info@maclingroup.co.uk

 [Scroll down for technical info] 

USES AND EFFECTIVENESS - Effervescent Chlorine Tablet (ECT)

 PRODUCT APPLICATIONS:   3.2g Effervescent Chlorine Tablets:

 Private and public health area disinfectants:

•           - Non metallic medical and veterinary appliances
•           - Mops, cloths and glassware
•           - General disinfection
•           - Body fluid spills
•           - Drains, sinks, W.C. pans, W.C.'s
•           - Laboratory discard jars
•           - Conditions of heavy soiling 
• Veterinary hygiene:
•           - General hygiene
•           - Conditions of heavy soiling 
• Food and feed disinfectants:
•          - Food preparation areas; non metallic equipment, containers, consumption utensils,     
•            work surfaces, stainless steel (catering grade)
•         -  Baby bottle sterilisation
•         -  Disinfection of salads, vegetables, non-peelable fruit 
• Drinking water disinfection:
•         -  Chlorination of animals drinking water
•         -  Emergency water purification

Use dilutions, including descriptions of the proposed method of application.

 Guidelines for the use of 3.2g ECT for glassware, mops and cloths:

 After cleaning mops or cloths, dissolve 1 tablet in the recommended amount of water to produce 100ppm of available chlorine.

 Immerse the cloth or mop in the solution for at least 30 minutes. Do not leave overnight.

              Guidelines for the use of  3.2g ECT for food preparation surfaces and food    processing equipment:

 Remove loose debris with a clean, loosely-folded cloth.

 Wash with a hot neutral detergent solution and cloth. An abrasive nylon pad may also be useful.

 Rinse with hot water and a clean cloth.

 Drop one 3.2g ECT into the recommended amount of water, preferably warm (40°C) to provide 200 ppm of available chlorine. (Warm water assists the process of disinfection and also speeds up the tablet dissolution time.)

 Thoroughly wet the cleaned surface with the disinfecting solution by the most suitable means, e.g. trigger spray or disposable cloth.

 Leave wet for a minimum of 3 minutes. (Providing the surface is thoroughly clean this is sufficient contact time for positive disinfection.)

 Rinse off with fresh, clean water.

 Allow to air-dry or use disposable paper towel.

IN THE CASE OF DANGEROUS OR ELECTRICAL EQUIPMENT (E.G. SLICING MACHINES), PRELIMINARY SAFETY PROCEDURES AND FINAL SAFETY CHECKS WILL BE REQUIRED, SEVERAL TYPES OF EQUIPMENT WILL NEED PARTIAL OR COMPLETE DISMANTLING TO ENSURE EFFECTIVE CLEANING AND DISINFECTION.

WARNING:  TO BE EFFECTIVE, DISINFECTANT SOLUTIONS MUST BE MADE UP FRESH EACH DAY AND BE OF CORRECT CONCENTRATION.

 Guidelines for the preparation of 3.2g Effervescent chlorine tablets for washing salads, vegetables and non-peelable fruit:

 Where Fresh Produce is Consumed within 24 Hours of Washing:

•  Remove as much dirt and debris from the vegetables and fruit as possible by thoroughly rinsing in cold fresh drinking water.
• Prepare the CCL's 3.2g ECT solution by adding the appropriate quantity of tablets to the recommended volume of water to give the required amount of free available chlorine in solution according to the recommended contact time. Where possible, try to ensure that the temperature of the rinse water is greater than that of the fresh produce (ideally 10°C higher). In practice potable tap water from the mains supply is satisfactory.
• Add the vegetables or fruit to the solution for the recommended contact time. Ensure produce is completely submerged. Agitate produce to remove excess air bubbles.
• Fruit or vegetables should be eaten as soon as possible after washing. It is preferable not to rinse after washing, except where the food will be consumed in <2 hours, in which case rinse with clean, fresh potable drinking water. If storage is required, remove the produce from solution and shake off excess liquid. If possible, spin dry. Place in a sealable polythene bag or an equivalent air-tight container and store under refrigerated conditions at 4 to 8°C for as short a period as possible (<24 hours).
• Some produce, which is grown under heavily contaminated conditions, i.e. cress, peppers, requires the solution strength to be doubled.

 Where storage of Fresh Produce is Required for >1day:

•  Remove as much dirt and debris from the vegetables and fruit as possible by thoroughly rinsing in cold fresh drinking water.
• Prepare the ECT solution by adding the appropriate quantity of tablets to the recommended volume of water to give the required amount of free available chlorine in solution according to the recommended contact time. Where possible, try to ensure that the temperature of the rinse water is greater than that of the fresh produce (ideally 10°C higher). In practice potable tap water from the mains supply is satisfactory.
• Add the vegetables or fruit to the solution for the recommended contact time. Ensure produce is completely submerged. Agitate produce to remove excess air bubbles.
• Remove from solution and rinse with potable water. Shake off as much excess water as possible from the produce. If possible, spin dry. Place on clean dry trays and store under refrigerated conditions at 4 to 8°C for as short a period as possible.
• Immediately before use, remove the fresh produce from storage and rinse with potable water.

 Some produce, which is grown under heavily contaminated conditions, i.e. cress, peppers, requires the solution strength to be doubled.  Additional information for fruit and vegetable handling guidance has       been provided by the Sandwich and Salad Association (Appendix 2,      2001).

Number of application times and contact times and, if necessary or applicable, all special and specific information relevant to the geographical and climatic fluctuations or necessary waiting times for the protection of human beings or animals:

 DISINFECTION OF SALADS, VEGETABLES, NON PEELABLE FRUIT.

 Instructions for the use of Tablets in Hospitals:

The dilutions for Catering applications are:  1 tablet in 5 litres of water to give 200 ppm.

IMPORTANT NOTE:  Where the above information is supplied to the best of our knowledge and using published data, all information is given without any implied indemnity or recommendation.  Users are advised to a check appropriate guidelines and published data themselves.