Our thoughts are with everyone as Hurricane Irma intensifies with the possibility of hitting several areas of the southeastern coast of the United States.
First of all, STAY SAFE!
The Water Quality Association - recommends businesses affected by Hurricane Irma use bottled water for drinking and cooking until they know for sure that their tap water is safe. Be alert for local boil water orders. Flooding can cause disruptions with a municipal water source, prompting officials to issue boil water orders in many communities.
Existing water treatment...Read more
Not all scale prevention technologies work the same or produce the same results, which means they may need to be managed and applied differently. Our ScaleX2, a Template Assisted Crystallization technology, has been very effective in preventing scale in a variety of Foodservice applications. However, like all other water treatment technologies, it also has performance limitations as well. Let's talk about what it is, how it works and when it should or should not be applied.Read more
In Foodservice, when a restaurant or cafe utilizes a reverse osmosis system it is common for this system to also include a booster pump, re-pressurization pump, or both. The pumps may be Diaphragm, Centrifugal or Rotary Vane. Properly sizing and applying these pumps will ensure they perform optimally for the duration of their expected lifespan. Therefore, it is key to know how to identify the appropriate pump.Read more
Every year the Barista Guild of America (BGA) and Specialty Coffee Association of America (SCAA) host events that allow specialty coffee professionals the opportunities to hone their craft, connect with their peers and receive industry recognized certifications. This was our first time at a Barista Camp and we came quite impressed. The future is bright the Specialty Coffee Industry.Read more
The RFMA 2014 Annual Conference proved to be a worthwhile experience for all the Foodservice professionals that attended. From generating new business opportunities to having a little fun with our colleagues, and everything in between, we came away looking forward to the year to come within this association and all it brings to the table. We've gathered our thoughts and experiences to share why you should be excited as well.Read more
Ice machines are one of the most used pieces of equipment in a restaurant. They also use more water than most other pieces of Foodservice equipment as well. For these reasons, keeping them properly protected with the right type and size water filter is paramount.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
Today’s combi-ovens and steamers provide versatile and efficient cooking results at the push of a button. At the core of the equipment’s performance is the steam it uses to produce these dynamic results. Because steam is 100% water the cooking equipment is susceptible to various challenges related to water quality.
High hardness can rapidly scale the inside of cooking cabinets and the components used to create steam in boilerless/flash ovens.
Additionally, as we’ve discussed in prior blogs about water quality for combi ovens (...Read more
There’s a good chance that if you have called into OptiPure (a division of Procam Controls, Inc.) over the past 10 years you have talked with Stacey Petersen. December 1 marked Stacey’s 10 year anniversary with OptiPure. She has contributed greatly to the growth of OptiPure with her superb customer service. In addition to being a part of our customer service team, her duties include accounts receivable and order entry. She is even the “voice” of Procam Controls, because...Read more
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