Water touches many areas within food-service, including coffee and espresso brewing, fountain beverages, iced tea brewing, ice making, steam cooking, soups, sauces and reductions, food rinsing, ware-washing, and of course, drinking water. Without quality water, all of these can be affected.
- Scale reduces the efficiency of equipment, increasing energy and maintenance costs
- TDS (Total Dissolved Solids) create off tastes and can make soft ice
- Chlorine can cause corrosion and create off tastes and odors
- Turbidity and tannins can make water and ice appear dirty and cloudy
- Cysts can cause illness
- Having quality water at your operation helps keep customer satisfaction at its highest, and your operation running at peak efficiency.
Water Contaminates And Conditions
Water is complex, and can vary greatly from one location to another. Depending on where the water is drawn from (underground aquifers, lakes or rivers), the runoff conditions (turbidity), the time of year (organics), the composition of your soil and rock (calcium, magnesium, silica), even the type of disinfection your water utility uses (Chlorine or Chloramine), all determine how your water tastes and smells, and whether your water is corrosive or likely to form scale on equipment.
Treatments For Problem Water
There are different means of treating water, and the type of treatment depends on the condition of your water, and the equipment being used. For example, if your water is hard (contains hard minerals such as calcium and magnesium), your coffee, ice and ware-washing machines and your steam and combi ovens, could have problems with scale buildup. We recommend that you have your water tested. This will help determine the best products to optimize your water for brewing, ice making, cooking and serving.
Source: Everpure, Inc.