AQUAFEW USA

Beef is still one of the main features for center of plate for restaurants. Processors take primal cuts from beef packers, pork packers, lamb packer and veal packers. Primal’s are then processed to proper NAMP requirements for trim and weight specifications. On some beef primal processors age the beef if required by end user. Buying pre-portion cuts of meat the end user has the ability to control food cost and inventory control. These cuts can come fresh or frozen. Careful handling must be managed by distributor and end user.

The biggest obstacle for maintaining quality of portion cuts. Bacteria play’s a major role in contamination in meats. Processors have HACCP programs in place to help eliminate outbreaks that can occur. USDA is starting to implement at processor’s that all primal that are mechanically tenderized has to be treated so that surface contamination cannot be injected into the muscle of the meats. If injected into the muscle is impossible to contain.

Some of the contamination can come in from the source water a facility uses and employee hygiene. E’ Coli is the most common from point of entry water and employee contact. Most common contamination that has been reported through the media is E’ Coli 0157 H7, Salmonella, and Listeria.

Our Aqua Few process water application can significantly benefit a processors HACCP program. Our application will work for pre treatment of mechanical tenderization prior to portioning. Sanitizing and disinfecting cutting tables, knives, floor and belts. Aqua Few Acidic water (AC) will have a 99.9% pathogen reduction. Portion products can be treated prior to packaging as well. See Attachment A

Our Aqua Few Alkaline (AL) water is great for degreasing and cleaning. Following is how our AL water when properly applies is a degreaser for floors, tables, belts, walls, smokehouses, saws, etc. The Aqua Few AC water can be used as a final disinfectant for plant sanitation.

Marinated or Enhanced Meat

Aqua Few Alkaline water ph 9.0 potable water application can be used for enhanced meats. Aqua Few through the electrolysis process creates a small cluster*. Thus being small clusters our water will be injected into muscle and because EOW water has a lessor surface tension the cell will retain more moisture through the cell of the meat and have greater retention. Our AL potable water will be free of any pathogens that can travel through incoming water.

Alkaline water pH 10 + 11.5, ORP -600. (Oxygen Reduction Potential)

Use Aqua Few AL water at a temperature of 120 degrees to 160 degrees F (49 to 71 degrees C) for general cleaning and degreasing applications. Use AquaFew AL water at a temperature of 180 degrees to 212 degrees F (82 to 100 degrees C) as an extreme degreaser and cleaner for heavily soiled equipment and service areas. Good for drain maintenance.

Acidic (AC) Water pH 2.4 to 2.6, ORP +1100. (Oxygen Reduction Potential)

Use Aqua Few AC as a hard surface sanitizer either at room temperature for general sanitizing applications. Works in drains after Aqua Few AL as a final disinfectant. Kills listeria, Ecoli 0157 and salmonella. Many other pathogens and fungus. Use Aqua Few AC water at a temperature of 120 degrees to 160 degrees F (49 to 71 degrees C) for general cleaning and disinfecting. Use Aqua Few AC water at a temperature of 180 degrees to 212 degrees F (82 to 100 degrees C) as an extreme for final drain rinse.

Smaller Clusters Due to Electrolysis
*Electrolysis is a simple, safe, consistent and user-friendly process to formulate an advanced-form of functional water.

Through the process of electrolysis, original tap water clusters that were made up of 11~13 water molecules have been restructured into smaller clusters made up of 5~6 water molecules.
This fact is verified with the use of a Nuclear Magnetic Resonance device or a Raman Spectroscopic Meter.

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