Iodophor is the most commonly used sanitizer in food business. Its major advantage over other sanitizers is that it’s less expensive and it’s a “no rinse sanitizer”. That means no need to rinse your equipment after sanitizing, just drain the excess sanitizer. This is important, since using regular water to rinse off the solution, can again contaminate the equipment. It is also necessary for testing scarification of malts in beer brewing.
Directions for use:
- Add 1 ml of Iodophor per liter of normal water and mix. **
- Add 1 ml of distilled/white vinegar to per liter of water. ***
- Apply to any surface by rinsing it with the solution, using a spray or by wiping with a synthetic cloth. In less than 2 minutes, the surface will be sanitized and ready for further use.
**Use the spirit thief supplied along for accurate measurement.
***Adding vinegar brings down PH of the solution, which helps in making it highly effective but also results in releasing Iodine quickly. Hence prepare the solution right before sanitizing.
Non toxic fumes to humans and the iodine from equipment surfaces dissipates into air in minutes. Do drop us a note if your last batch had an infection and we will be glad to help you with tips on removal of acetobacter acetic and mold residue from your equipment. They love to hide in difficult to clean areas and tight corners