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COMBI OVEN WATER QUALITY INFORMATION
Water quality is a major factor
affecting the function, reliability and life of your combi.
Unseen contaminants can create serious issues with the taste,
odor and appearance of your food, and the performance of your combi.
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Chlorides can cause corrosion to plumbing and equipment parts.
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Hydrogen sulfide gas can give water a strong rotten egg smell.
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Water
with high levels of calcium and magnesium can create scale. Scale,
is formed when water is converted to steam, the minerals drop out of
the water and cling to the oven surfaces. Scale that is ¼” thick can
reduce energy efficiency by over 28 percent. If your oven is not descaled, both your operating and maintenance costs increase.
By treating your water to meet
foodservice operations standards, you are ensuring that your food
will taste the way you want it to, while extending the life of your
combi. Plus by reducing scale buildup you decrease the frequency of
deliming, saving on the cost of deliming agent.
Steam generator maintenance as well as
the use of good quality feed water are the responsibility of the
owner/user. The use of poor quality feed water will void your
warranty. If you are unsure of your water quality, consult a
local water treatment specialist and have the water analyzed. Your
water supply must be within these general guidelines:
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Total dissolved solids: Less than 100
PPM
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Total alkalinity: Less than 80-120 PPM
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Silica: Less than 13 PPM
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Chlorine: Less than 30 PPM
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pH Factor: 7.0 - 8.0
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Sulfates: Less than 40 PPM
Water which fails to meet these
standards should be treated with professional water treatment.
At Blodgett we pride ourselves on our knowledge and expertise in
commercial cooking equipment. We are not, however, water experts.
For that knowledge we turn to our partners Everpure and Terry Water
Treatment Systems, two of the leading companies on water treatment.
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