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
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
In Foodservice there are several commercial water treatment companies to choose from, nationally and locally. Which leads to one of the most prominent questions we get...why should we choose OptiPure? The simple answer is that our solutions permeate many levels of our partners' business operations, beyond just filtering the water. Read more
"Properly applied and maintained, water filtration will yield tremendous benefits to a Foodservice operation." It will provide equipment protection while enhancing beverage quality. With everything a restaurant is responsible for managing, water filtration is often over-looked or ignored. Here is the approach we take to implement a water filtration program to ensure restaurants have the water quality their equipment needs and their customers want.Read more
The chemical characteristics of water affect the quality and consistency of beverages, and the operating efficiency and life of equipment. In many cases water is the cause of expensive repairs, shortened equipment life and poor beverage quality. In the Foodservice Industry, up to 75% of equipment problems are water-related. These problems can be reduced or avoided with the right water filter system. The benefits are proven, and the results are measurable.Read more
The technologies used in commercial Foodservice for water treatment can be filed into five basic categories. Knowing what these five technologies are and what they do will allow a Foodservice operator to easily apply the right filtration for protecting their equipment and enhancing their beverage quality. Here we'll discuss each of the five technologies in a bit greater detail in hopes of helping you make an informed buying decision.Read more
It never fails, every year, that restaurants all over the country will be issued a BWA - Boiled Water Advisory. These advisories greatly disrupt the operation of a restaurant, at times even shutting them down. They stem from the detection of bacteria in a water source or from a known technical malfunction in the distribution system. Like hurricanes and other natural disasters, these occurrences can provide unexpected water challenges for a restaurant. We are here to help.Read more
One of the most significant challenges with managing water quality is that it can dramatically change seasonally, monthly, weekly or even daily. The environment, water source and water treatment that is done by the local municipality are the primary reasons for these fluctuations. Despite knowing how dynamic the water quality can be throughout the year there is still a simple approach Foodservice operators can take to keep their equipment protected and water properly filtered.Read more
They say, “Coffee is 98+% water…”. Still, the water treatment industry has done a poor job of adequately educating the specialty coffee world. We have begun hands-on water quality experiments with our customers that promote engagement and tangible application. Read more to see how we help make sense of the "98%".Read more
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