Chlorine dioxide - ClO2 is one of the more selective oxidants. It occurs in liquid form as an aqueous solution with a concentration of 2 ÷ 4 g ClO2/l. It can be produced directly on site in the method chlorite – chlorine gas or chlorite – hydrochloric acid as well as dissolved from a stabilized form. Compared to classic disinfectants, chlorine dioxide is characterized by high disinfection efficiency, action in a wide pH range, lack of reactivity with ammonia, no formation of THM. In addition, water disinfection with chlorine dioxide requires a shorter contact time (three times shorter than chlorine) and longer stability and operation, which is particularly important, for example, in extensive, developed water supply networks. Additionally, this agent does not significantly deteriorate the organoleptic properties of disinfected water.
Chlorine Dioxide It is especially recommended for disinfecting surface waters, where humic substances are present. It is also used to prevent the development of legionella, fleas, disinfect cold stores and fungi.
Application of chlorine dioxide
- disinfection of drinking water (destruction of microorganisms, radicals, viruses and fungi, prevention of legionella, removal of biofilms, prevention of algae formation);
- water disinfection in the food industry (use of chlorine dioxide solution in rinsing water for washing production equipment, pipes, tanks, containers and bottles);
- phenol disposal;
- removal of odors generated during sewage treatment processes (use of chlorine dioxide solution in rinsing water and effluents);
- removal of odours generated during agricultural and food production (slaughterhouses, dairies, fish processing plants, poultry farms, breweries);
- disinfection of vegetables and fruits,
- disinfection of cooling and circulating water (chemical and paper industry, refineries, combined heat and power plants, heating plants, cooling towers);
- disinfection of surface waters;
- disinfection of swimming pools, bathing areas, water parks, spas, wellness (destruction of microorganisms, radicals, viruses and fungi).



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Małgorzata Stefańska
tel. +48 538 306 407
e-mail: malgorzata.stefanska@proffico.com
Ewelina Wyganowska
tel. +48 532 781 270
e-mail: ewelina.wyganowska@proffico.com
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