water filtration and food quality: why you should take water seriously
TRANSCRIPT
BETTER FOOD STARTS WITH BETTER WATER
COMMON WATER QUALITY ISSUES INCLUDE:
CHLORINESEDIMENT HARDNESSChemical treatment
added in all municipal supplies to disinfect
the water
Loose particles such as sand and clay in water
Minerals not soluble in water (primarily calcium
and magnesium)
FOR GREAT COFFEE, YOU NEED TO START WITH CLEAN WATER.
Coffee is 98% water, meaning that the quality of the brewed beverage relies heavily on the quality of the water. Water filtration prevents excessive scale build-up which can affect taste.
WATER PLAYS A BIG ROLE IN THE HEALTH OF YOUR FOOD SERVICE EQUIPMENT. How to solve water quality issues so they don’t harm your investments:
SEDIMENT - can be filtered out mechanically
CHLORINE - effectively removed by activated carbon filters
HARDNESS - can be treated by a variety of products
WHY DO MINERAL
SCALE DEPOSITS
FORM?
Drops in pressure and changes in temperature allow minerals to come out of the solution, causing mineral scale deposits to form in water-fed equipment.
Water hardness is the #1 problem affecting food service equipment. Mineral scale deposits can form in water-fed equipment and alterthe odor and taste of food and beverage!
FILTER YOUR WATER!Hard water can lead to reduced operating efficiency and equipment life, and higher operating and maintenance costs.
