SANTIZING FOOD CONTACT SURFACES: Prior to sanitizing, remove gross food particles, then wash with a detergent solution, followed by a potable water rinse. Sanitize with a concentration of 1-2 ounces of this product dissolved in 6 gallons of water (73-146 ppm active). Use immersion, coarse spray, or circulation techniques as appropriate to the equipment. All surfaces must be exposed to sanitizing solution for a period of at least 60 seconds or more as specified by a governing code. Drain excess solution. Do not rinse.
*Although approved as a no-rinse sanitizer, some brewers may prefer to follow the sanitizing step with a potable water rinse. If so, it is important to monitor any microorganisms present in the water to prevent recontamination.
Appearance: Clear Liquid
Odor: Sharp, pungent
% Phosphates: None
Water Solubility: Complete
EPA Reg. Number: 10324-214-48062