Water – an essential ingredient for caterers
Optimising the water used in catering, warewashing, water boilers, and coffee machines is one of the best ways to minimise problems and maximise the quality of your product.
Across the UK, tap water is processed by one of 27 water companies required by statute to monitor the quality of water they deliver to our taps. Rainwater collected and stored in reservoirs and aquifers has often run across fields and through sandy or chalky soil, so it needs sophisticated treatment with a range of filters and chemicals to make it safe to drink.
UK water companies consistently meet or exceed the required standards of ‘potable’ (safe to drink) water. Still, we all know how water differs across the country – very soft Scottish water…very hard East Anglian water and so on. Localised treatment is the answer…
To avoid water-related problems, caterers need to ask-
- What is in my tap water and is it fit for MY purpose?
- How could untreated water adversely affect MY business?
The characteristics of ‘good’ or ‘tasty’ drinking water may not be ‘good’ for steam ovens or for
glasswashers – we have all seen white spots on glasses and cutlery.
The ‘right water’ for caterers improves outcomes and minimises scale and corrosion in expensive equipment. Optimised water is required for each appliance in the kitchen. Superheated water inside combination ovens and espresso machines will quickly ‘shed’ dissolved substances like Limescale and Gypsum. Over quite a short time, this can make equipment unusable – an expensive problem!
Using the correct filters and carrying our preventative maintenance with regular descales, can help reduce your costs and potential breakdowns.
Contact us to discuss the correct water treatment solution for your equipment
