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Filtering Vital Information

Extract from Catering Insight article

June 2017

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FILTRATION IS AN ESSENTIAL COMPONENT OF THE MODERN COMMERCIAL
WAREWASHER, IMPROVING WASH RESULTS BY MAINTAINING WASH WATER QUALITY.
BUT WHAT SHOULD DEALERS TAKE INTO ACCOUNT?

Many modern warewashers feature integral filtration systems, but do dealers take into account the benefits of these components, and can they accurately relay their vital function to the end user? It is vital that both dealers and end users know the importance of filtration systems.

DC Products' director Bob Wood urged distributors to consider three areas when looking to improve warewashing performance and results by maintaining wash water quality. "Firstly, it is essential to ensure the quality of the incoming water supply. Secondly, look at filtration systems which are integral to the warewasher, and finally, ensure that best practice is followed by operators regarding regular cleaning, servicing and maintenance of the warewasher."

He feels that the three main ways these are achieved are by using integral water softeners to soften water, reduce chemical usage, prolong the life of the machine and improve results; peristaltic auto-dosing pumps - to ensure accurate dosing and avoid over or under dosing of chemicals; and reverse osmosis, which is most suitable for glasswashers as it removes invisible minerals and contaminants dissolved in the water.

The newly-launched DC Optima double hood passthrough (OD1450A) has a unique dosing system which has been developed with three internal peristaltic pumps to ensure correct and accurate dosing. All DC undercounter warewashers and passthrough dishwashers are fitted with automatic detergent and rinse aid dosing systems which operate on a time-release basis. DC rack conveyors (and passthrough dishwashers as an option) also have chemical auto-dosing pumps that are wall-mounted.

Furthermore, the DC Optima OG50 undercounter dishwasher has a reverse osmosis (RO) unit as an option, but Wood cautioned: "These results do come at a cost, so reverse osmosis is not for every catering operation."

Read full article in Catering Insight Magazine June 2017 issue ...




 

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