The effect of neglecting restaurants water treatment

Recent studies show that one of the reasons for poor earnings in restaurants. While many people were eating out, the operating and maintenance costs of equipment is increased. One of the most important factors in reducing this cost is restaurants water treatment.

Why should restaurant water be treated?

Providing added value, reducing operational costs, and promoting environmental awareness are three major goals of today’s restaurant industry. One of the main areas in which restaurants can successfully achieve all three of these goals is water. The costs associated with appliances that use water such as water heaters, coffee and tea plants, beverage stations, steam ovens, and ice machines represent a significant annual operating cost for any restaurant. Add to this the importance of water quality in preparing food and tasting drinks. Along with the environmental fallout from conventional water treatment. It is easy to see why many restaurant owners today are looking for alternative solutions.

Common water problems

The water treatment industry defines “problem water” as those supplies with high concentrations of hardness (calcium or magnesium carbonate), and a high concentration of salt defined as total dissolved solids (TDS), chlorine, iron, manganese, or Hydrogen sulfide contamination. High hardness levels, above 100 parts per million (ppm), and high levels of TDS (above 250 parts per million) can be found in 80% of water supplies around the world. Iron, manganese, and hydrogen sulfide are more commonly found in well water supplies.

Usual methods of water treatment

Most restaurants today use water purifiers (salt exchange systems) to address issues with water hardness and low levels of iron and manganese only in hot water. Then they add individual water filtration systems to ice machines, beverage stations, steamers, and coffee and tea machines. These filtration systems typically consist of a sediment filter to remove large suspended particles from the water, a carbon filter to remove chlorine, and sometimes a sequestration filter that adds a polyphosphate or other type of sequestering agent to reduce the effects of scaling. These filters generally need to be replaced every three to four months.

The initial investment for this equipment is relatively expensive, costing on average more than $5,000 for a full-service restaurant, while annual maintenance costs often exceed $3,600.

Many restaurants also have up to three individual filter systems in front of coffee makers, ice machines, and beverage stations. With an average of three filters replaced per system every four months, the net result is 27 filters added annually to landfills.

Challenges to be faced

Additionally, the environmental issues facing restaurants today include:

• Bottled water. Local governments are looking at ways to reduce pressure on landfills and many have targeted bottled water. Although sales of bottled water are an important source of income for many restaurants. However, waste from plastic bottles creates pressure on our landfills and generates more than 2.5 million tons of carbon dioxide each year.
• Cleaning chemicals. Cleaning chemicals for dishwashers, coffee makers, ice machines, and other water-using appliances not only present a significant operating cost to a restaurant, but also end up in the drinking water supply.

finding a solution

Today is the time to invest in restaurants water treatment

Finding a solution that addresses all of these issues would be a silver bullet. It would help restaurants in the short and long term.

A solution is available that addresses issues with water quality while adding profit to the restaurant’s bottom line. And dramatically improve the overall value and quality for its customers. The system is a point-of-entry (POE) water purification system designed to treat both hot water and water for appliances. It uses sediment filtration, carbon filtration, reverse osmosis (RO), and ozone. The system is designed to remove between 90% and 95% of all contaminants from the water. This eliminates the need for all other water purification equipment as well as eliminating or drastically reducing soda pop. cleaning chemicals, rinse aid for dishwashers, and salt. Filter replacement, ice machine, and water heater maintenance, all while improving the quality of food and beverages.

What happens after restaurants water treatment

With cleaner water, not a lot of syrup is required to make the same quality drinks. The syrup is provided as a result of adjusting the syrup’s concentration against the water’s concentration. By adjusting the concentration of the drink to match the better water quality. Not only will the restaurant reduce the drink cost per drink, but it will also see a 30% increase in drink sales in just two months.
By removing the existing filtration system and treating the water with one complete purification system. The restaurant will achieve immediate cost savings and be able to promote itself as environmentally conscious due to eliminating salt and 75% filter replacements and providing the best quality product to its customers.
Preserve the life span of used equipment and reduce maintenance costs.