Product Description
Place of Origin: Jiangsu, China (Mainland)
Model: CPF-100D2X
Certification: ISO9001, CE Marked
EINECS No. 233-162-8
CAS NO. 10049-04-4
Control Mode: Manual / linkage / Residual ClO2 auto-control
Installation Method: Wall-mounted or vertical
Power Supply: 220V/50Hz
Detailed Photos
Product Parameters
Main parameters:1. Operating voltage: AC220V plus or minus 10%2. Working temperature: -5 ~ 50 degrees Celsius3. Relative humidity: 80%4. Maximum pressure of water-pipe-line: <0.7Mpa5. There should be no strong electromagnetic field interference around the equipment.6. Function: Manual / Linkage / Residual ClO2 auto-control Low liquid level alarm function Timing start / stop function
Alarm remote transfer
5 NaClO2 + 4HCl = 4ClO2 + 5NaCl + 2H2O
NaClO2: industrial sodium chlorite (purity≥78% ) or liquid
Activator: industrial first grade compound hydrochloric acid (purity≥31%) or other weak acid or strong acid
Two raw chemicals of NaClO2 and HCl are to be inhaled into the reactor proportionally by two metering pumps, in which produce quantitative high-purity ClO2 solution, and then to be dosed directly in the water tank or pressured water pipe together with the dilution water.
The highest outlet pressure of ClO2 solution is 0.40Mpa. Raw chemicals conversion rate is higher than 90%. The dosage of ClO2 can be adjusted manually or automatically by receiving 4-20mA signal sent by residual ClO2 sensor.
Applications
Uesd for many application areas which requires disinfection.
The properties of chlorine dioxide make it ideal for water treatment. Chlorine dioxide oxidizes precursors that cause THM Formation (without forming THMs), destroys phenolic taste and odor compounds, eliminates algae and slime in cooling Towers without interim reactions with ammonia, and possesses superior disinfection qualities for water treatment in food Processing applications.
Market Applications
Municipal Water Treatment - THMs
In drinking water treatment, the most common use for chlorine dioxide is in the prevention of trihalomethane formation,
And it has been identified by the U. S. Environmental Protection Agency (EPA) as one of the recommended methods for
THM prevention. Typical dosages of 1 to 2 mg/l have been used. In the proposed Disinfection and Disinfection By-product
Rule, the EPA is proposing limits on the total of chlorine dioxide, sodium chlorite and sodium chlorate. The exact values
Of each may vary since the data is still in development. Sodium chlorate is a by-product of the generation reaction and a
Product of chlorine dioxide decomposition.
The end products of chlorine dioxide oxidation will not react with any subsequent chlorine additions to form THMs.
Phenols
Phenolic compounds are a class of organics in raw water supplies. Their presence is due to either upstream industrial
Wastes or run-off from decomposed vegetation as in swampy areas. These compounds cause the raw water to have a
Bad taste and odor. Treatment of phenols with chlorine dioxide produces organics unlike the "classic" phenolic ring
Compound and pose no trouble with subsequent chlorine treatment. Chlorine dioxide dosages of up to 2 to 3 ppm are
Used to remove the phenol compounds.
Cooling Tower
Water recirculated in industrial cooling towers tend to absorb ammonia and organic nitrogen compounds among others
From the ambient air.
Chlorine dioxide does not react with these ammonia or organic ammonia compounds but is specific for the algae and
Slime that cause poor cooling system operation. The result is reduced dosages and tower clean-up cycles. Typical
Dosages are 2 to 3 mg/l of chlorine dioxide on a shock basis.
Food Processing
Chlorine dioxide is used effectively in food processing, washing and packaging operation. Cheese and other dairy
Products, potatoes, vegetables and fruits such as peas, peaches, cherries, etc., are commonly processed using chlorine
Dioxide.
Where foods may carry nitrogen compounds from fertilizing operations or chlorine resistant organisms, such as cysts
From the soil, chlorine dioxide has been effectively used in recycled process water at dosage levels of 2 to 3 ppm. As a
Result, shelf-life is lengthened, disinfectant dosages are reduced, no off tastes are produced, and product quality is
Improved.
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