ABOUT WATER AND FOODSERVICE OPERATION
Water quality plays a vital role in the foodservice industry. Not only does water quality determine the taste and quality of all beverages served, it also determines the operating efficiency and longevity of water-fed foodservice equipment.
As important as premium water is to a foodservice establishment's customers, so is the reduction in water related maintenance problems to the foodservice operator. Warewashers, Booster Heaters, Steamers & Combi-ovens, Proofers, Ice Machines, Coffee, Tea, & Espresso Machines, Hot Water Dispensers, etc., are all susceptible to water related problems caused by sediment, hard water (mineral scale deposits), corrosion and chlorine.
Most water supplies contain ample amounts of dissolved mineral salts such as calcium and magnesium. When water temperature increases in equipment such as booster heaters or steamers, dissolved hard minerals precipitate out of solution and reform as solid particles in the form of mineral scale deposits. These deposits “cling” to each other, building up layer upon layer of hard-to-remove mineral scale resulting in plugged nozzles, clogged pipes, and insulated heat-transfer surfaces. Scale on heating elements acts as an insulator inhibiting the heat energy transfer to the water resulting in slower heat cycles and increased energy consumption. Scale bonded to water-sensing level devices cause false probe readings, resulting in inadequate amounts of water fill. Under- filled tanks cause heating elements to dry fire and overheat, leading to costly repairs.
Minimizing the TDS of your process water can:
Increases Quality Uptime
Increases Life Cycles
Lowers Operating Costs
Lowers Maintenance Costs