Water treatment for restaurants is essential to ensure the quality and safety of the water used in various operations. The most common type of water treatment in restaurants are water softening systems. We will begin by discussing the technical sizing of such equipment. Lastly, a simple outline of the big picture things one must consider when planning water treatment for restaurants.
Determining the size of the softening unit required
A. Gallons of water treated:
Additionally, the necessary water may include the water used in cooking, cleaning, dishwashing, and other activities. However, this is not always the case. Sometimes, only the water used for consumption is treated. Other times hard water was leaving stains on glassware etc., so a softening system was installed. In many instances, however, we will install one type of equipment for the whole building and another type of equipment like a reverse osmosis system with activated carbon filtration just for drinking and cooking.
Restaurants are concerned with the health and safety of their patrons, of course, but not only that. Also, Chef is typically very determined about nailing the smell and taste of the water that he or she is presenting to foodies’ palates.
To figure water conditioning capacity, the Water Specialist simply calculates the volume of water consumed, multiplied by the number of guests per day. This is then matched to the volume of resin used for the ion exchange process and sodium chloride is set to dissolve just the right amount of brine to recharge the correct resin for the application. Backwashing and regeneration cycles are further set to optimize the entire system and prevent problems such as diminished capacity down the road.
B. Hardness:
Grains of hardness multiplied by 17.1 mg/l multiplied by demand in gallons per day determines the capacity for removal needed. The greater the calcium carbonate hardness the higher the treatment demand will be. There also may be additional treatment capacity required for iron, sulfur and or manganese. Keep in mind that things can be complicated by “competing contaminants”, meaning that this discussion is simplified and there are many “rabbit holes” skipped over that I explore further in other articles.
Here is a simplified list of elements to consider when it comes to water treatment for restaurants:
1. Water Quality Analysis: Before determining the size of the water treatment system, it is crucial to conduct a water quality analysis. This analysis will help identify any contaminants or impurities present in the water supply. Based on the results, appropriate treatment methods can be selected to ensure the water meets the required standards for consumption and use in the restaurant.
2. Treatment Technologies: There are various water treatment technologies available for restaurants, including filtration systems, reverse osmosis, UV disinfection, and water softeners. The selection of the appropriate treatment technologies will depend on the specific water quality issues identified during the analysis.
3. Storage Capacity: It is important to consider the storage capacity of the water treatment system based on the restaurant's peak water demand. Sufficient storage tanks should be installed to ensure a continuous supply of treated water, even during periods of high demand or in case of any disruptions in the water supply.
4. Maintenance and Monitoring: Regular maintenance and monitoring of the water treatment system are essential to ensure its optimal performance and longevity. It is important to establish a maintenance schedule and conduct routine checks to detect any issues early on and address them promptly.
5. Compliance with Regulations: Restaurants must comply with local regulations and health department guidelines regarding water quality and treatment. It is important to consult with local authorities to understand the specific requirements and ensure the water treatment system meets all necessary standards.
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