Peracetic Acid (PAA) Analyzers

Peracetic acid works over a wide temperature range and breaks down into harmless acetic acid, water and oxygen rather than leaving chlorinated by-products, which suits food and beverage contact applications where residue and taste matter more than with chlorine.

It's a membrane amperometric probe: PAA diffuses through a microporous membrane and reacts at an internal electrode, producing a current proportional to concentration, with a built-in temperature sensor for automatic compensation, the same principle used across Chemitec's oxidant sensor family.

Yes. Tell us the temperature, pressure and PAA concentration of your circuit, and we'll confirm the setup. The sensor works from 0 to 45 °C and up to 3 bar, which covers most clean-in-place disinfection cycles.

Yes. The Series 46 transmitter handles two parameters, so PAA concentration and pH can share the same display and control unit instead of needing separate transmitters for each measurement.

Yes, because PAA naturally breaks down into harmless products over time. That's an advantage for food safety, but it means a single dip test doesn't reflect the concentration through the whole cycle, so continuous monitoring with the S494 N sensor gives a more reliable picture of actual disinfection.

Common applications are CIP disinfection in dairies and breweries, bottle and crate washers, poultry and vegetable wash water, and aseptic filling lines, wherever a fast-acting, residue-free disinfectant is preferred over chlorine-based chemistry.