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Company Blog

July 24, 2014 by RoySeibert

The Advantages of Using the Local Water Utility for Water Quality Info

Most publicly owned water treatment facilities of any size do regular water quality testing and will readily provide it to customers that ask for it. In many cases, the information you're looking for can be found online in a publication called the consumer confidence report "CCR". Sometimes the CCR may not provide enough information about the key contaminants that can cause food service equipment issues.  However, we...Read more

June 19, 2014 by Tim Hibbs
The construction and remodeling costs associated with Foodservice locations can be very expensive, and many times run into unforeseen problems that increase these costs. Once construction is done, it is important to thoroughly purge the water lines before connecting equipment. These new lines may contain excess sediment, copper oxidation and flux residue and all can be problematic.Read more
June 12, 2014 by Tim Hibbs
The BGA's Barista Camp is a time for education and connection, all for the unified pursuit of making great coffee. The variables and complexities involved within a single cup of coffee can expansive, but managing them is a skill that can certainly be learned by anyone. Thankfully, our industry has many people that are both willing to learn and eager to teach.Read more
May 29, 2014 by RoySeibert
In the Foodservice Industry, polyphosphate is the most common scale inhibitor used commercial water treatment manufacturers. However, at OptiPure we utilize a patented design that maximizes the effective results of our polyphosphate products. Our design ensures consist dosing and extended life of the media, keeping equipment protected.Read more
May 9, 2014 by RoySeibert
Lime-Scale build-up is one of the most common problems effecting the life and performance of commercial Foodservice equipment. This mineral build-up reduces the efficiency of heating, impedes mechanical operation and restricts water flow which almost always results in additional material and labor costs to resolve.Read more
May 6, 2014 by Tim Hibbs
The SCAA's annual expo is the industry's busiest, most exciting coffee event of the year. It is a time every segment of the industry unites in one setting - farmers, importers and exporters, roasters, baristas, equipment manufacturers and even consumers. While there is much to accomplish as expo, there is equally as much to see and enjoy. It leaves many of us quietly boarding our planes home with an over-abundance of sensory overload.Read more
April 24, 2014 by RoySeibert
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
April 10, 2014 by Keefe Aldstadt
"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
April 3, 2014 by RoySeibert
With this infographic it is easy to see the benefit of utilizing an ice machine water filter. The cost of ownership is much lower compared to not using an ice machine water filter. When 70% of ice machine service calls are water related and poor water quality directly impacts the ice machine life it is very obvious that all restaurants will benefit from ice machine water filters.Read more


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