Steamers found in foodservice operations are particularly vulnerable to contaminants in water. Because steam is the key to this type of cooking, the dissolved solids that are found in water hamper boiler efficiency, causing corrosion. Things like total dissolved solids, chemicals and minerals found in water cause scale build-up, and if not delimed regularly, can cause major damage to the equipment.
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The foodservice and hospitality industries are experiencing increasing pressures to provide high quality culinary and lodging experience to clientele with increasingly thinner profit margins. Controlling operating costs becomes an important role in the success of any restaurant or hotel. Another...