I've run 75ppm in a poultry chiller, and first thing in the morning there is a normal smell of vinegar, like you'd just used it to wash windows at home yesterday if you know what I mean.
Now I work in a pickle place, and we pack with 12% vinegar mixed with potable water. Once you enter the room, you cannot really smell it anymore. Hydrogen peroxide doesn't really have an odour.
I would suggest in the beginning that you monitor the levels closely. If the dosatron starts dumping (malfunction) you want to know sooner than later.
My suggestion would be to have the sales rep come to your facility to talk about using it first. Allow them total access to the facility and any data you may have on the water microbial load as well as historical data on your finished good
A lot of people do not want to use it because of it's "higher cost", but if you don't have dose all day, it actually works out less expensive
Poultry wash tank as an example, would be dosed at 2 am when it was filled to ~75 ppm and at 11 pm when it was emptied, it would still register at 5 ppm after chilling ~8000 carcasses
Hope this helps