YC-V-STM3500 Water Catalyst Cleaner

Product Principle

Hydroxy radical technology. It has the effects of removing pesticide residues, sterilizing and disinfecting. It uses tap water or mineral water as raw materials and does not have any chemical additives. It produces extremely high energy through the cracking and reduction of water molecules, produces OH ^-free radicals to kill various pathogenic microorganisms (bacteria, virus, etc.), and degrades toxic and harmful substances such as pesticides, hormones, antibiotics and odor molecular particles. After the purification process is completed, the cleaved water molecules are reduced to water within 3 to 5 seconds. No toxic, harmful or polluting substances are produced during the entire process. At the same time, through accurate time control, the nutrients can be effectively retained and have no harm to the safety of the human body and the environment.

Features

High energy generated by water cracking-reduction is used to utilize OH radical purification technology. It can quickly kill harmful substances such as fruits and vegetables, fresh food, meat, tableware and cutting boards (inactivation rate of more than 99.99%). It efficiently degrades pesticides on the surface and inside fruits and vegetables (the removal rate of pesticide residues reaches more than 98%), and the hormones in meat contain clenbuterol (the removal rate of more than 98%), antibiotics and other chemical residues, and also provides food with fresh preservation function. (The freshness rate can reach more than 97%) Restored food tastes delicious. No additives are required. There is no safety hazard to the human body and the environment. Ensuring that all kinds of foods are for the health and safety of human beings is a new generation of food purification technology.

1. Material safety: 304 stainless steel material production

2. Easy to operate: The design is simple and easy to use, and users only need to follow the instructions.

3. Energy conservation and environmental protection: There is no need to use a large amount of water or electricity resources during operation, and no harmful evacuations and residues are produced.

4. Improve food safety: reduce the risks of food poisoning and other food safety issues through deep cleaning and killing microorganisms.

5. Improve the taste of the ingredients: Remove dirt and odor from the surface of the ingredients, so that the treated ingredients have a better taste.

6. Save time: Be able to process a large amount of ingredients quickly and effectively to meet the needs of fast-paced life.

Technical parameters