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Company Blog

September 10, 2015 by Keefe Aldstadt

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 lurk...Read more

June 22, 2015 by xan.hahn

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

June 12, 2015 by RoySeibert

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.

Hydro-pneumatic...Read more

January 7, 2015 by RoySeibert

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

October 28, 2014 by Keefe Aldstadt

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

September 18, 2014 by RoySeibert
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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