Water Filtration

Why do you need filtration? 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...

NSF is a not-for-profit corporation founded in 1944 to promote good sanitation.  Its main business is to bring together experts in public health, manufacturing, and sanitation from government, industry, academia and the public to develop and administer performance standards for products which have some impact...

All tap water contains unwanted particles and sediment that we’d rather not consume. Whether at home or in a restaurant, water from the tap always contains millions of particles, such as dirt and rust. Sometimes water even contains harmful particles, such as protozoan cysts, that...

Chloramines are secondary disinfectants that are added to the water supplies of some municipalities in Canada to provide longer disinfection in the distribution piping than chlorine.  This process is important to avoid re-growth of bacteria in the pipes after the clean water leaves the water...

Decarbonization ion exchange is used for scale control. If you are a foodservice or specialty beverage vendor then you know first hand the nuisance and trouble associated with scale deposits inside hot beverage equipment such as coffee brewers and espresso machines. Scale is a layer of...

Water purification is a vital necessity in the foodservice industry. Canadians enjoy one of the highest standards of water quality anywhere in the world. Municipal water supplies around the country are disinfected and strictly monitored to ensure safe public water supplies. While municipal water supplies in...