Regular preventative maintenance is necessary to keep your facility running efficiently and performing to its maximum capability. However, you may have also experienced some unnecessary visits, visits that could have been avoided by controlling one of the most common commodity items: water. Water not only has an effect on utility bills, but it can also be the source of unnecessary maintenance. How often is a service company performing ice machine cleanings? Or descaling a piece of espresso or steam equipment? Controlling your water quality can help to optimize the number of service calls. Equipment that heats or chills water can be the largest source of service calls, and this is often due to varying water quality. Ice machines, especially those that are high-volume, are particularly prone to scale buildup and other water related problems. Steam and combi ovens are also very prone to equipment failure and maintenance from water quality issues. While there have been great advancements in cooking technology over recent years, some of these technologies, like boiler-less combi ovens, make good water quality even more vital. Ovens that use steam are especially susceptible, as any contaminant in water is left behind when the oven turns water to steam. While a service company is vital to maintaining operation, you may also want to ask about how controlling influent water quality may help reduce the number of reactive service calls in your operation. You may even be able to reduce the number of preventative maintenance checks on their current schedule. Controlling influent water quality can be as simple as installing a water treatment solution. There are a number of ways to control water quality, including traditional filtration, softening and reverse osmosis.
• Filtration – Although traditional filtration will not remove hardness and TDS by itself, many filtration companies add phosphate to prevent the precipitation of scale on heating and cooling elements.
• Softening – Softening handles hardness by replacing the calcium in water with sodium. By replacing calcium with sodium, scale, a combination of sodium and carbonate, is prevented from forming
• Reverse Osmosis (RO) – RO removes hardness from water using membrane technology. Dissolved minerals are removed from the water and sent to drain, leaving nearly pure H20.
To learn more about the benefits of improving water quality in your facility please call us at 800-942-7873 or send us an email with your questions toinfo@filterpure.com.
Ever had a bad espresso experience? Espresso is 85-96% water and that water is extremely important to delivering not only a great shot of espresso but not damaging a very expensive espresso machine. If the operator gets the water wrong this season you may find a ghostly taste in your coffee beverage. Chlorine can alter the aroma and increases acidity. It also bonds with organics creating an earthy or moldy overtone to the flavor. TDS, (total dissolved solids), can cause poor extraction of the grounds, under extraction leads to weak and sour drinks and over extraction leads to bitterness so taking care to treat coffee and espresso beverage water is extremely important. From Starbucks to Dunkin the 2015 seasonal holiday specialty beverage season ramps up this week with Halloween and with it some of the most popular coffee beverages ever inspired by a season. Who hasn’t had a Pumpkin Spiced Latte? This year’s current seasonal line up for Starbucks now includes the Toasted Graham Latte, the Salted Caramel Mocha and the Iced Vanilla Spiced Latte. Dunkin Doughnuts has their own Pumpkin Latte and Peet’s their Mayan Mocha! These hot seasonal espresso beverages have proven to increase sales and have succeeded for all of these chains and a lot of independent operators too by drawing in customers early and often during the holiday season. People don’t want to miss out on limited time seasonal offers and for a lot of us these drinks are now part of our memories of enjoying and celebrating the holiday season. 
Regardless of which one is your favorite, operators know and work diligently to make sure that all of these beverages begin with a great shot of espresso. Everpure continues to lead the Industry in taking care of the ghosts in the water, by working directly with Specialty Coffee Operators and Espresso Equipment Manufactures. From the ESO and Claris cartridge systems delivering filtered softened water through salt less ion exchange to the blended reverse osmosis line of MRS, Mineral Reduction Systems, we have a solution to turn the water operators are dealing with into the engineered water they need to deliver the espresso beverage that meets their specifications. For espresso, that means a softer water that also protects the equipment from both hard water scale and chloride, For example the, La Marzocco GB/5 Commercial Espresso Machine manual notes; 
For an operator the place to begin is with a POE, point of entry standard Everpure water test, DEV7013-73. This test includes the water bottle and lab analysis of 30 contaminants and characteristics. The test usually takes from 7 to 10 days to analyze at the laboratory located in Chicago and the following is a sample of the delivered analysis; 
This water would be way out of specification for the Marzocco with hardness of 257 ppm and chlorides of over 308.8ppm the recommendation would be an Everpure MRS Blended reverse osmosis system to actually take the mineral and chloride out of the water and deliver water with the correct specification of both hardness between 90ppm and 150ppm and chlorides of less than 50ppm. The size of the MRS unit is determined according to the amount of beverage water that will be needed at peak operating time within the facility. For example the MRS600HEII will make 600 gallons of water every 24 hours or 25 gph, (gallons per hour). The MRS350Bl will make 350 gallons every 24 hours or 14.58 gph, (gallons per hour). Not to worry though just call us and we will take care of sizing the equipment you need for your equipment. Everpure Espresso Solutions; 
My name is Vince Paglino and I am the 