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The Most Selective Oxidant

Guardian has worked with chlorine dioxide and its various generation methods for over 20 years, and we engineer, install, and continuously monitor systems for a variety of industries and uses. Of the oxidizing biocides, chlorine dioxide is the most selective oxidant. Both ozone and chlorine are significantly more reactive than chlorine dioxide and are consumed by most organic compounds. Conversely, chlorine dioxide is not wasted on peripheral compounds. It goes directly to the application, which means less is required to achieve a more stable residual. Chlorine dioxide can also be used at a higher organic load than ozone or chlorine due to its selectivity.

To learn more about using chlorine dioxide in your water treatment system, talk to a Guardian specialist.

Request Contact717-848-2540

Benefits of chlorine dioxide include:

  • Kills bacteria, spores, and viruses
  • Legionella control
  • Effective biocide at low concentrations
  • Removes and prevents biofilm
  • Effective at pH values between 4 and 10; not pH dependent, 2 to 10
  • No THM or HAA formation
  • No chlorophenols
  • Non-corrosive
  • Non-reactive with ammonia or ammonium
  • Destroys phenols and has no distinct smell
  • Destroys THM precursors and increases coagulation
  • Environmentally friendly, Green Technology
  • Low CT values
  • Low required contact time
  • Better solubility
  • Approved by the EPA for potable water, < 0.80 PPM Max
  • CFR approved for food and beverage applications
  • 5-10 PPM sanitizing without potable rinse for the brewery industry

Chlorine Dioxide Applications:

Guardian has extensive experience in water treatment using chlorine dioxide in a variety of industries and applications.

Legionella Prevention and Control

Controls Legionella and prevents Legionnaire’s Disease

Cooling Tower Treatment

  • No dumping and filling with fresh water
  • Minimal corrosive effects compared to plain tap water
  • Acidisation not required
  • Can be used as a spray to reach all parts

Scrubbers

  • Reacts rapidly with odor-causing species in water and in air
  • Very low chlorine dioxide residual (around 0.2 ppm) ensures odor control

Vegetable Washing

  • Kills spores, viruses, and fungi at low concentrations
  • Does not affect taste, odor, or appearance
  • Safe to use and complies with food regulations
    • Apples: Control of E. coli and Listeria bacteria
    • Potatoes: Protection against late blight and silver scurf
    • Lettuce, celeries, and onions: Compared to hypochlorite, vitamin C content resulted higher and potassium content lower
    • Citrus fruits: Protection against green mold and sour rot proven at several pH values, low concentrations, and limited contact time

Potable Water Disinfection

  • Superior to chlorine in the destruction of spores, bacteria, viruses, and other pathogens on an equal residual base
  • Lower maintenance costs
  • Better at removing iron and magnesia compounds than chlorine, especially complex bounds
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