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  2. Swimming pool sanitation - Wikipedia

    en.wikipedia.org/wiki/Swimming_pool_sanitation

    To kill pathogens and help prevent recreational water illnesses, pool operators must maintain proper levels of chlorine or another sanitizer. [10] [11] Over time, calcium from municipal water tends to accumulate, developing salt deposits in the swimming pool walls and equipment (filters, pumps), reducing their effectiveness.

  3. CT Value - Wikipedia

    en.wikipedia.org/wiki/CT_Value

    CT Values are an important part of calculating disinfectant dosage for the chlorination of drinking water.A CT value is the product of the concentration of a disinfectant (e.g. free chlorine) and the contact time with the water being disinfected.

  4. Richland County restaurant inspections: critical violations

    www.aol.com/richland-county-restaurant...

    Observed working buckets of chlorine sanitizer solution to be under strength at 10 ppm. PIC discarded and made new solution of proper concentration. NC State/OSU-M Child Development Center ...

  5. Salt water chlorination - Wikipedia

    en.wikipedia.org/wiki/Salt_water_chlorination

    Salt water chlorination is a process that uses dissolved salt (1000–4000 ppm or 1–4 g/L) for the chlorination of swimming pools and hot tubs.The chlorine generator (also known as salt cell, salt generator, salt chlorinator, or SWG) uses electrolysis in the presence of dissolved salt to produce chlorine gas or its dissolved forms, hypochlorous acid and sodium hypochlorite, which are already ...

  6. Eaton County restaurant inspections: Old hummus, turkey and ...

    www.aol.com/eaton-county-restaurant-inspections...

    Improper concentration for the sanitizer. Regarding the priority foundation violations, there were no paper towels at the handwashing sink and the person in charge could not provide a thermometer.

  7. Restaurant hasn’t scored above B or C grade since 2020 ...

    www.aol.com/restaurant-hasn-t-scored-above...

    Critical violations included chili and cole slaw in the hot dog unit not kept at proper temperature, Goo-Gone stored next to coffee pots, no test strips for chlorine sanitizer, improper chlorine ...

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