Can sodium hypochlorite spray gun be used for food processing disinfection?

The applicability of sodium hypochlorite spray guns in food processing disinfection must strictly follow the specifications, and the following are the key points:

1、 Limited applicable scenarios
Non direct contact surfaces can be used for disinfection of hard non food contact surfaces such as walls, floors, and equipment casings in food processing areas. After spraying, it is necessary to let it stand for sufficient time before rinsing to avoid residue.
When spraying and disinfecting stainless steel workbenches, corrosion-resistant containers, etc. with specific equipment pre-treatment, material compatibility must be ensured, and after disinfection, they must be thoroughly rinsed with drinking water.

2、 Disable and restrict
Direct contact with food is prohibited. It should not be sprayed directly on finished or semi-finished food or exposed food surfaces, as it may cause chemical residue contamination.
Key equipment disabled
Metal corrosion risk: Carbon steel and aluminum equipment (such as mixers and conveyor belt components) are strictly prohibited from use as they may cause oxidation corrosion.
Penetration gap pollution: The pressure of the spray gun may allow disinfectant to seep into the joints of the equipment, which can accumulate over a long period of time and affect hygiene.

3、 Operating standards
Concentration control must be diluted according to food processing and disinfection standards. If the concentration is too high, it is prone to residual odors or chlorinated compounds, while if it is too low, it is ineffective. Suggest referring to the concentration range specified in the General Safety Requirements for Food Disinfectants.
After disinfection, all food contact surfaces (such as cutting boards and knives) should be sprayed and rinsed with drinking water at least twice, and wiped dry with a clean cloth.
After spraying with time and ventilation, seal for at least 10 minutes before rinsing. Forced ventilation is required during operation to reduce the risk of chlorine inhalation.

4、 Suggestions for safe alternatives
It is recommended to use other methods such as soaking and disinfecting utensils and tools for food contact surfaces (such as specialized disinfectants), which are easier to control concentration and rinse than spray guns.
Considering disinfectants with lower corrosiveness, areas that require frequent disinfection can be replaced with hypochlorous acid water (not sodium hypochlorite), which has lower corrosiveness and does not require rinsing.