Perodes disinfectant - 500 ml (BE: BE-REG-00506, FR: 48272, LUX: 14/17 / L-000)

Perodes disinfectant - 500 ml (BE: BE-REG-00506, FR: 48272, LUX: 14/17 / L-000)
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Ready-to-use hydrogen peroxide-based disinfectant with bactericidal, virucidal, levuricidal and fungicidal effect

  • Suitable for disinfecting work surfaces, kitchen equipment and plug sockets (PT2/PT4)
  • Belgian approval number: BE-REG-00506, France: 48272, Luxembourg: 14/17/L-000
  • This product is not suitable for sale and use in the Netherlands
eco_score_D
Eco Score

The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.

haccp
HACCP

This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.

DISINFECTION
Disinfection
KITCHEN
Kitchen

Product specifications

Article: 230212
Unit: spray
Quantity per packing: 15 sprays per box
Quantity per pallet: 66 boxes per pallet (990 sprays)
Length:11 cm
Width:3 cm
Height:24 cm
Gross weight:605 g
Barcode EAN:5420015512650
Cleaning Power: powerful
pH value:3.5

Instruction manual

Use biocidal products with caution. Read the label and the information relating to the product before use.

  • First clean contaminated surfaces thoroughly with a suitable cleaning agent and rinse well with water.
  • Spray Perodes directly on the surfaces to be disinfected and allow to act for 5 minutes for bactericidal, fungicidal, levuricidal and virucidal activity against enveloped viruses. Allow to act for 60 minutes for mycobactericidal and full virucidal action. Use sufficient liquid so that the surfaces remain wet during the exposure time.
  • Then dry with a clean cloth.
  • Rinsing is only necessary if the surface comes into contact with food.