Water touches many areas within foodservice, including coffee and espresso brewing, fountain beverages, iced tea brewing, ice making, steam cooking, soups, sauces and reductions, food rinsing, warewashing, 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 odours
- 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 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.
There are different means of treating water, and the type of treatment depends on the condition of your water, and the equipment being used. We recommend that you have your water tested. This will help determine the best products to optimize your WaterCare needs.
Last but by no means least, is food safety. Eliminating the possibility of serving contaminated water and food to your customers should be an operator’s Number One priority – the lost sales and negative public relations resulting from water – or food – borne parasite outbreak could put you out of business. Try explaining to your customers that they were served contaminated beverages and food because of an internal decision to put profit over safety.
People whose immune systems have been weakened by AIDS/HIV, the elderly and small children may be a small portion of your customer base right now, but all of your customers, especially those who are vulnerable to certain microorganisms, are depending upon your operation’s equipment and sanitation practices to protect them from unsafe food & water.
Although some Crypto and E coli outbreaks can be traced directly to employee hygiene and food preparation/sanitation procedures, being vigilant in enforcing these regulations is only half of the safe water/food equation.
Coffee and tea are close to 100 percent water, Ice is 100 percent water. Soups, sauces and most liquids have water as its main ingredient. Ice is used in beverages and to cool foods. Make no mistake, water is food.
Any water or food that customers come in contact with should be filtered by a process that has achieved NSF certification for removal of cysts (Standard 53). NSF certification for contaminant removal reduction is an independent standard of excellence that can be achieved by any water filtration system manufacturer.
Think of filtration as an insurance policy for your business and peace of mind for you.