Ultrasound Capsule

🔍 General operation of a food ultrasonic capsule:

1. Immersion in water

You place the capsule in a container filled with water with the food you want to clean (fruits, vegetables, etc.).

2. Electrolysis of water

• The capsule generates a weak current which causes the electrolysis of the water.

• This separates the water into OH⁻ (hydroxide) and H⁺ (hydrogen) ions.

• These ions react with the chlorine naturally present in water to create HClO (hypochlorous acid), a natural disinfecting agent.

3. Diffusion of ultrasound

• At the same time, the capsule emits high-frequency ultrasound (often around 20–50 kHz).

• These vibrations create microbubbles in the water (cavitation) which implode, producing a mechanical action capable of detaching:

  • dirt,

  • pesticides,

  • bacteria,

  • and other invisible residues on food.

4. Purification and deep cleansing

• The combination of mechanical action (ultrasound) and chemical reaction (HClO) allows for deeper and more effective cleaning, without added chemicals.

✅ Advantages

• Chemical-free cleaning

• Food safe (no deformation or alteration)

• Portable, easy to use

• Can be used on fruits, vegetables, meat, seafood, etc.