NSC and IndEx Members Choose OptiPure as A Preferred Water Treatment Partner
Plano, TX – October 24, 2016 – The National Service Cooperative (NSC) and its IndEx Buying Group members are pleased to announce the appointment of Optipure as a preferred water treatment partner. The National Service Cooperative is a nationwide network of Independent Foodservice Companies that provides service, installations, roll-outs and preventative maintenance for commercial foodservice equipment.
In a strategic move, the NSC’s Board of Directors and leadership team...Read more
If you are considering the purchase of an OptiPure OP Reverse Osmosis system, or if you already own one, here is a basic description to help you understand what the system does and how it works.
When do I need an OP system?
No matter how sophisticated your espresso machine, coffee brewer, steam oven or other commercial foodservice equipment you cannot avoid the demons that may...Read more
What's in your water?
Depending on where you live and the water conditions in your area, there could be a large variety of minerals dissolved in your water supply. Most of these will be harmless, but they do have an effect on the water’s ability to buffer pH. For example, reverse osmosis water has very little ability to resist (buffer) changes in pH while water saturated with minerals (tap water) has a larger capacity to resist change in pH. A commonly known buffer that we have all used after a particulary spicy meal for acid indigestion is an antacid like...Read more
Many of you out there are considering utilizing reverse osmosis systems to protect your combi ovens or improve your coffee beverage. R.O. Systems are used to remove dissolved solids and impurities in your water supply by forcing water through a semipermeable membrane. However, the process of reverse osmosis filtration is a slow one and as such requires a good storage tank to keep your purified water stored in. So let’s look at a few of the choices that are available as tanks and show you which ones may be better for your situation.
The shift to combi steam ovens and how they are utilized has created a requirement that the restaurant designer, operator and owner change their space and utility planning to successfully implement this enhanced cooking technology. Two major aspects must be considered to avoid costly changes in implementation and costly repairs of the ovens within a very short period of time.
First and foremost, the steam oven manufacturers’ minimum feed-water quality requirements must be reviewed.
Published water quality standards have to be met to maintain the manufacturers’...Read more
I say again because even though this was my first Barista Camp, I had heard a lot about the spring and summer BGA Camps from Tim Hibbs, who was the OptiPure water-guy at those events. At each Camp OptiPure has been the water sponsor, which means we crafted the water to meet SCAA Gold Cup standards and kept the 5 gallon jugs full for all of the espresso machines, hot water towers and coffee brewers...Read more
The most common question we get from the many people we talk with in the Specialty Coffee Industry is undoubtedly, "What should my TDS be?" Allow me to give you a sufficient diving board for jumping into water and better controlling this variable of your business.Read more
In Foodservice, corrosion has become a hot topic in regards to steam cooking equipment. It is also the most complex of all water-related problems because of the myriad of contributing factors. Being aware of the major components and factors that can lead to corrosion will enable you to know what to look for and how to proactively plan o guard against this problem from occurring. Read more
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