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Food manufacturer: Food factory hygiene management, high disinfecting capability with low concentration

Alcohol manufacturer: Stable creation of weakly acidic hypochlorite water to disinfect every inch of the factory

Food manufacturer: Eliminating the entry of foreign matter during the transferring of concentrated fruit juice

Food packaging manufacturer: Major reductions in maintenance labor-hours and down time

Alcohol manufacturer: Supporting addition, mixture, and filtration in the beer production process

Beverage manufacturer: Accurate management of residual chlorine concentration in the rinsing water for wash bottles

Food manufacturer: Suppressing piping vibration without using an air chamber

Food manufacturer: Strict management of the amount of seasoning used