Page 13 - APPD- Something's_Brewing_March/April'23

For crystal clear ice,

choose the right water

It sometimes gets forgotten that if a catering kitchen application
requires water it will benefit from using the right kind of water.
Whether the water is an actual ingredient in the finished product or
used in the process, the right water is paramount for both taste and
protection.

Using just any water can result in the taste of food and beverages
being tainted or valuable equipment failing prematurely or operating
below par.

Most people know about limescale and the issues it can cause when it
forms in equipment and appliances that rely on use of hot water or
steam. What isn’t so well known is that hard water and the source of
limescale can be just as much as a problem in ice making machines. A
build-up of scale can lead in higher running costs whilst unwanted
elements within the water can affect the appearance and taste of the
ice.

Choosing the right water not only helps keep your ice crystal clear,
but also aids your ice machine. With the right water, your ice machine
will avoid the nasty deposits that can gather on the freezing vanes or MARCH/APRIL 2023 | ISSUE 29
elements; and fewer deposits helps contribute to lower running costs,
saving you money too.

www.beveragestandardsassociation.co.uk