Often neglected, pure water is always essential to any successful foodservice operation.
Whether for beverage service, warewashing, or cooking applications, a newfound appreciation for water quality is emerging.
Steam cookers require rigid water quality standards.
Beverage and ice equipment will produce off-flavors (and hazards) if care is not given.
Maintenance costs will skyrocket if attention is not paid to water standards in sanitation in the dishroom and elsewhere.
There are several recognized methods for maintaining water quality. Issues such as turbidity, dissolved solids, and hardness must all be taken into consideration. In foodservice, chloramines can be the most worrisome of all contaminants.
Filtering too aggressively can lead to taste issues.