How to make hypochlorous acid in-house: It’s cheaper than outsourcing your needs

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With sanitization needs across every business skyrocketing, there’s a debate about the long-term viability of self-generated sanitizing solutions. Two contenders are Hypochlorous Acid (HOCl) – also known as electrolyzed water, and chlorine bleach – also called Sodium hypochlorite (NaClO). We’ll look at whether it’s a good idea to use DIY recipes to make hypochlorous acid or chlorine-based sanitizers in-house; or whether there are other less complex options available.

Effectiveness Vs. Cost-effectiveness

Before choosing a sanitizing solution for your business’s needs, based on costs, it’s worth evaluating whether the solution you choose is effective – i.e., fit for purpose. You may buy a chlorine-based sanitizer at retail prices, say $11.00 a liter. However, because it’s of low concentration, or because it is a less effective brand, you may require 10-liters a day for your needs. That’s a $110-per-day outlay. And, due to its lower efficacy, you will still not meet your enhanced cleansing and disinfecting protocol goals!

If, on the other hand, you know how to make hypochlorous acid in-house, and can manufacture unlimited quantities at a lower per-liter price point, that would give you a bigger bang for your buck – wouldn’t it? However, that price advantage will only be valid if HOCI passes the “effectiveness” test. In other words, is the less costly disinfectant more effective than the more expensive one?

HOCl vs. NaClO: Going Head-to-head

Let’s match HOCl vs. NaClO without getting too technical.  NaClO is a disinfecting agent with a negative electrical charge. When you make hypochlorous acid, on the other hand, you produce a sanitizing solution with no electrical charge. This unique quality of HOCl empowers it to act quickly, and highly effectively, to penetrate and oxidize bacteria within seconds of its application. The negative-charged hypochlorite ion, on the other hand, may take up to 30-minutes to become effective.

Chlorine bleach may also have harmful residual effects, and contains inherent corrosive properties. As a result, it may not be the ideal food-safe sanitizer or disinfectant of choice.

The Simpler Solution

For those businesses wondering how to make hypochlorous acid in-house, within their business premises, the answer is simple: Don’t attempt DIY recipes from online. Use an accurate, and precisely-calibrated HOCI making machine!

These devices have built-in features that allow you to produce HOCI at specified levels of concentrations. You can buy them based on your needs, because they’re available in various sizes and manufacturing capacities. Available in dimensions as small as a coffee-maker or a household kettle, to larger machines that may easily be installed in a small space within shops, offices, and warehouses, they require no special installation requirements.

Using just salt, tap water, and commercial electric power to make hypochlorous acid, is the simplest solution to your disinfectant sourcing challenges. You’ll have unlimited HOCI making capability, you’ll produce all you need in-house, and you’ll never have to contend with supply chain issues or stock-outs. And the best part about it is, it’s a chemical-free, safe, sanitizer, that you can use for any application, even in healthcare settings or for food-safe environments.