Water treatment is a critical issue for foodservice and food retail operations, as the productivity and operational costs of water-fed equipment are directly affected by the quality of the water that feeds them. Water quality is a critical factor to consider because the nature of the minerals found in water can vary widely across the country.

The chemicals used to make water safe for drinking have an effect on both the aesthetic and performance qualities of water. Disinfectants such as chlorine and chloramines can impact the life span and performance of kitchen equipment as well as affect the taste of foods and beverages.

Chlorine has been one of the most common disinfectants for water treatment, used in applications such as the deactivation of pathogens in drinking water and swimming pool water. When heated, chlorine forms a gas that can corrode cooking compartments, boiler tanks and steam generators. The chemical element chlorine is a corrosive, which ultimately shortens equipment life span and leads to increased servicing and decreased efficiency. Therefore, it is important for foodservice and food retail operations to follow proper cleaning techniques when cleaning the cooking compartments of bakery, cooking and other commercial food products. The cooking compartment should be washed daily with warm water and non-chloride detergent and then rinsed with warm water and wiped dry with a soft, clean cloth and doors left open to further aid the drying process. An adequate amount of clean water should also be used to flush the drains of cooking compartments.

Recent surveys and studies indicate many municipal water systems are starting to switch from chlorine to chloramines when treating water. Chloramines are disinfectants used in drinking water to kill bacteria and viruses. Chloramines are frequently produced by combing chlorine and ammonia. Chloramine, however, can be even more difficult to remove from water than chlorine.

Proper water filtration can be an effective strategy. Water treatment solutions such as water softeners, sediment and chemical filters and reverse-osmosis systems can prolong the life of foodservice equipment and also reduce operating costs. It is important to know the purpose of the system as well as evaluate the water composition in order to identify the right water treatment solution for each customer. The result will be improved beverage quality, reduced maintenance and service calls and longer equipment life.

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