As they began to design a clean in place type device for the soft serve machine they learned that the most common chemical sanitizers used to clean the machines were based on chlorine compounds. As they pursued a clean in place system that would provide a more reliable, standardized cleaning process they started wondering if they could also improve on the safety of the chemical sanitizers. They soon ascertained that the chlorine based sanitizers, on a cumulative basis, could become toxic to the employees and consumers as well as the environment. The sanitizers could also be slowly corroding the components of the soft serve machines over time.