Chlorine Dioxide Application Chart
Common Uses and P.P.M. General Reference Guide This chart is for general reference only. Some applications such as commercial water applications may require a different ppm or CT time depending on the specific application, amount of contamination, and microbes being targeted.
This chart is representative of the amounts of chlorine dioxide known to be used for applications based on product information, EPA, and FDA reports.
PLEASE NOTE: OUR PRODUCTS ARE NOT REGISTERED BY THE E.P.A. AND ARE OFFERED ONLY FOR USE AS AN ONSITE METHOD TO GENERATE OR USE SMALL AMOUNTS OF CHLORINE DIOXIDE FOR CONSUMER USE. END APPLICATION IS THE RESPONSIBILITY OF THE CONSUMER. WE MAKE NO CLAIM AS TO THE EFFICACY OF OUR PRODUCTS.
| PPM | Contact Time | ||
| Sanitizer for hard Surfaces | 15 | 5 min | Previously cleaned utensils Food Preparation Areas Cutting Boards Beverage Dispensers Food Processing Equipment Beer Processing Equipment Food Conveyor Belts |
| Disinfectant for Hard Surfaces | 150 | 10 min | Hard Surfaces in: Hotels Factories Hospitals Sick Rooms Ships Schools Clean Rooms Any other contaminated areas |
| Disinfectant for clean, in place potable water systems | 100 | 10 min | Use to disinfect lines in fountain drink, or any other beverage preparation, transfer, or storage device. |
| Anti Microbial and General Cleaner for clean, in place potable water systems | 50 | N/A | Reduces Microbial Activity, Cleans Deodorizes, and removes organic matter in Stored Potable water, and the lines for fountain drink, or any other beverage preparation, transfer, or storage device. |
| Anti Microbial and General Cleaner non-potable water systems in Horticulture Applications | 5 | N/A | Reduces Microbial Activitity in non-potable wate used for cut flower, prevents microbial transfer from water to flower, Extends shelf life of Cut Flowers. |
| Disinfectant, Sanitizer, Algaecide, Fungicide, for Horticulture and Greenhouse non-potable water storage and systems | 50 100 20 50 .25 | 20 min 10 min 5 min 12 hours continuous | Disinfect Disinfect Sanitize Treat, control, prevent Prevent and inhibit re-growth |
| Fruit and Vegetable wash to extend freshness | 5 | 1 minute | Reduces Micro Organisms and Spoilage Spray or Dip, Follow with rinsing, blanching, canning, or cooking |
| Poultry Processing | 3 | continuous | Chill water at no more than 3ppm Processing water may leave no more than 3ppm residual. |
| Potable Water Treatment | 1-2 .08 | continuous residiual | Controls Microbal activity Oxidant Disinfectant * variable due to conditions |
| Wastewater | 5 | continuous residiual | Oxidizes and Deodorizes |
This chart is a work in progress.
This chart is representative of the amounts of chlorine dioxide known to be used for applications based on product information, EPA, and FDA reports.
Although we believe this chart to be accurate to the best of our knowledge, we make no guarantees. *Some applications may require adjustment to PPM and CT due to conditions such as contamination level, and type of pathogen targeted