WE HAVE 20 YEARS EXPERIENCE

Chlory was established in 2001. It has a history of 20 years and is committed to the production of products in the field of water disinfection. "Safe, stable and environmentally friendly" products are the source of our technological innovation. We have obtained national patents every year and participated in the preparation of GB28233-2020(Hygiene Requirements for sodium hypochlorite Generator).
  • We are Trusted
       > 20 years
  • Lots of clients
         > 1000
  • Local support
         24 Hours
inspection report
inspection report
inspection report
inspection report
CE
CE
test  report
test report
Comprehensive Inspection Report
Comprehensive Inspection Report
inspection report
inspection report
inspection report
inspection report

Application

  • Hypochlorous Acid: Green Solution for Organic Farming
    As the global demand for organic produce continues to soar, farmers and growers face a critical challenge: maintaining crop health and productivity without relying on synthetic pesticides, herbicides, or harmful disinfectants. Organic farming, rooted in sustainability and environmental stewardship,
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  • The application of hypochlorous acid in livestock breeding
    In the modern livestock farming industry, biosecurity, animal welfare, and environmental sustainability have become the core pillars of sustainable development. As a water treatment technology provider dedicated to driving innovation in agricultural hygiene, we recognize that traditional disinfecti
    Read More
  • Seawater Electrolysis Solutions for Sanitary Water
    The Unique Sanitary Water Treatment Challenges of Ports Shipyards Ports and shipyards are the lifeblood of global trade, facilitating the movement of goods and vessels across oceans. However, the daily operations of these facilities—from crew accommodations and maintenance activities to passenger s
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  • Hypochlorous Acid: Safe and Efficient for Meat Cold Chains
    In the meat processing and cold chain industry, ensuring food safety is non-negotiable. From the slaughterhouse to the end consumer, meat products are maintained at low temperatures (typically -18℃ to 4℃) to slow spoilage and preserve quality. However, low temperatures do not eliminate pathogenic m
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