Chlorine Dioxide Tablets for Food Preparation, Restaurants, Delis & Grocery Stores
Food preparation environments demand a higher standard of cleanliness—one that controls microbes, odors, and cross-contamination without introducing harmful residues or damaging food-contact surfaces. Chlorine dioxide (ClO₂) tablets provide food-safe, residue-free sanitizing solutions that can be used across produce washing, cutting boards, prep surfaces, dining tables, and high-touch areas. Used correctly at low parts-per-million (ppm) concentrations, ClO₂ helps kitchens maintain sanitation standards while supporting food quality, safety, and operational efficiency.
Powerful Oxidation at Very Low Concentrations
Chlorine dioxide works through selective oxidation, disrupting odor molecules and microbial cell structures at extremely low ppm levels—far lower than traditional chlorine or bleach solutions.
No Sticky Residues, No Fragrances, No Taste Transfer
Unlike quaternary disinfectants or bleach, ClO₂ breaks down into benign byproducts and does not leave surfactants, salts, or films on food-contact surfaces, allowing surfaces to stay cleaner longer and denying bacteria places to hide.
Compatible with Modern Cleaning Systems
ClO₂ pairs exceptionally well with microfiber cleaning systems, enabling high soil removal efficiency with minimal chemistry, can be mixed with our proprietary detergent and used with our own compressed wipers.
Veggie Wash for Fruits and Vegetables
Chlorine dioxide has long been used in commercial produce processing to reduce microbial load and control spoilage organisms.
Recommended Concentration:
- 2–5 ppm chlorine dioxide in potable water
- Typical target: 3 ppm for leafy greens, fruits, and vegetables
Use Method:
- Dissolve ClO₂ tablet to achieve target ppm: (1) 1g Envirotab Tablet into 5-6 gallons of lukewarm water.
- Submerge or rinse produce for 1–2 minutes
- Drain and allow produce to air dry or proceed to prep
Key Benefits:
- Reduces surface microbes
- Controls spoilage odors
- Does not alter taste, texture, or appearance
- Leaves no chlorine smell
Note: Always follow local health department and food safety regulations when implementing produce wash protocols.
Plastic, Wood & Composite Cutting Boards
Cutting boards trap odors and organic residues that traditional detergents often spread rather than remove.
Recommended Concentration:
- 10–25 ppm ClO₂ for cleaning and deodorizing, this is (1) 1g Tablet to 1-2 gallons of lukewarm water.
Use Method:
- Spray or damp-wipe surface with ClO₂ solution
- Allow brief contact (30–60 seconds)
- Wipe dry with clean microfiber
Results:
- Neutralizes onion, garlic, fish, and protein odors
- Breaks down organic residues
- Extends usable life of boards
Between-Task and Between-Shift Cleaning
Food prep surfaces require frequent wipe-downs without chemical buildup.
Recommended Concentration:
- 25–50 ppm, depending on soil load and local protocols, this is (1) 1g Tablet in 64oz of lukewarm water.
Best Practice:
- Damp wipe with ClO₂ + microfiber
- Follow with a dry wipe to remove loosened soil
- Re-wipe lightly for final sanitation if needed
Why It Works:
- High soil removal efficiency
- No rinse required at low ppm
- Safe for stainless steel, laminate, tile, and sealed surfaces
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