Food Production (Ingredient Water)
The quality of water used in food production and processing determines the food quality and safety. Whenever water is used as an ingredient or component it must be free from impurities that can cause an undesirable taste, odour or colour in the final product. It is also essential that this water is void of any harmful microorganisms such as bacteria or protozoa that could jeopardise the safety and quality of the product.
Yeast and chlorine are the two main substances that can affect the odour and taste of food products, and so the water used in food production must be free from chlorine and averse to cultivating yeast growth. Activated carbon filters will remove unwanted contaminants including chlorine and yeast as well as other organic impurities. This not only ensures that the product is free from any foul tastes or odours, but assists in further treatment processes such reverse osmosis that are used elsewhere in the food production process, enabling efficient filtration.
Depending on the food being produced, some foods are cooked on site and require the production of steam for cooking. To ensure sufficient steam production and preserve the service-life of equipment, the water used to feed the boiler should be pure, filtered water.
Certain ions and salts present in water, mainly calcium and magnesium ions, can lead to scaling inside the boiler of steam ovens, damaging or reducing the efficiency of the equipment, leading to higher energy costs, and risking the taste and appearance of the food. As with any water used within a food production site, it should also be free from any harmful pathogens that could cultivate within equipment due to the high temperatures and moisture. To avoid this, water should be softened and decontaminated via a reverse osmosis system to produce soft, safe water for the boiler feed.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Chlorine and Organics Removal - Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.
Reverse Osmosis - Pure water (permeate) is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).
Wine (Clarification and Stabilisation)
The final stage to winemaking is clarification and stabilisation, where filtration plays one of the most important parts in ensuring the clarity and stability of the wine is suitable for it to be bottled. Here any remaining visible particles are removed, as well as ensuring bio-burden reduction before a final sterile filtration stage is carried out. At this stage red wine is subject to a 0.65 micron pleated cartridge filter to avoid affecting its colour, whereas white wine uses a 0.45 micron pleated cartridge filter to ensure a brighter, clearer wine. The result of this final stage filtration process is a polished, fine-tasting wine.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Fine Particle Removal - Typically during the finalising stages of water treatment, a finer touch is required to filter out the particulates within water that fall below 1 micron in size. The delicacy of this stage makes it of paramount importance, as the smaller impurities that are harder to remove from water can be some of the most negatively affecting contaminants.
Wine (Incoming Feed Water)
Winemaking is a delicate process and it is essential that the water used throughout the process, even that used to clean and sanitise equipment, has been filtered correctly. Water filtration plays an integral role in wineries and has a great influence over the final taste, stability, and quality of the wine produced.
There are many components in waters make-up that can affect wine, such as hardness, chlorination and oxygen levels. Deoxygenated water is essential in ensuring the stability of the wine, whilst particulate and bacteria free water reduces the risk of a wine prematurely fouling. Chlorine and other organic compounds, as well as suspended solids are tackled first by the use of pre, particle and carbon filtration.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Chlorine and Organics Removal - Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.
Reverse Osmosis - Pure water (permeate) is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).
Ultraviolet Sterilisation - Our UV Systems produce light radiation at 253.7 nm, the ideal wavelength to kill and inhibit the growth of 99.9% of bacteria and viruses without any by product or requirement of chemical treatment.
Vodka (Distil Filtration)
All spirits go through various filtration stages throughout the distillery process to remove any contaminants and visible particulates, Particles and organics such as chlorine can easily build up from source.
The distil filtration processes includes particle filters and our activated carbon blocks to help maintain a consistent, desirable colour and ensure a professional, high-quality spirit. It also works towards eliminating haze, adjusting colours and softening flavours.
During distillation, it is common for vodka to be contaminated with copper sulphide, turning it blue. Utilising our filter cartridges between these stages restore the crystal-clear hue of a polished vodka.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Chlorine and Organics Removal - Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.
Vodka (Dilution)
A key stage in the distilling of spirits is dilution, whereby purified water is used to reduce the strength of the spirit prior to bottling. The purity of the water used has a great impact on the final outcome of the spirit, the use of pure, demineralised water is essential in ensuring that the quality of the vodka is not impacted during the distillery process and is bottled to be crystal clear.
To remove the risk of wasted product, salts and ions need to be completely removed from source water. To achieve this, particle and organics filtration prepares water for our reverse osmosis system. Deionisation resin is then used to polish the water to a pure and ready to dilute quality.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Chlorine and Organics Removal - Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.
Reverse Osmosis - Pure water (permeate) is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).
Post RO Deionisation - Mixed bed resin is specially designed for deionisation directly after reverse osmosis. It holds a 1 : 1.5 ratio of strong acid cations and strong base anions to attract and remove all ions, salts and dissolved solids.
Beer (Feed Water)
Water is the most common component of beer, and its many minerals and nutrients have one of the greatest influences over a beers flavour profile. Some minerals in the water are essential to ensuring the correct fermentation of the yeast and the presence of certain flavours, but others, such as chlorine, can be detrimental to a brew.
Reverse Osmosis systems offer a stable and popular starting point to all brewers, producing water that is soft, mildly acidic, and free from foul-tasting contaminants like iron, nitrates and chlorines. Chloramines, a common adversary to brewers, can also be removed from the water using our premium carbon cartridges. Water filtration thus allows for extensive control over taste during the brewing process, ensuring an innovative and high-quality beer. The combination of reverse osmosis and the final UV sterilisation stage will remove bacteria from source water and prevent future microorganism growth throughout the brewing process.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Chlorine and Organics Removal - Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.
Reverse Osmosis - Pure water (permeate) is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).
Ultraviolet Sterilisation - Our UV Systems produce light radiation at 253.7 nm, the ideal wavelength to kill and inhibit the growth of 99.9% of bacteria and viruses without any by product or requirement of chemical treatment.
Beer (Sterile Filtration)
One final stage of filtration in the brewing process is that of sterile filtration. During up to three stages, the beer is usually filtered down to 0.45 micron whilst being bottled or kegged. This removes any last impurities and prevents the growth of microorganisms that would spoil the beer once sealed inside its container. The result is a clean, visually appealing and stable brew with an ensured shelf life post-bottling.
Required ProcessesPartical Removal - Absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.
Fine Particle Removal - Typically during the finalising stages of water treatment, a finer touch is required to filter out the particulates within water that fall below 1 micron in size. The delicacy of this stage makes it of paramount importance, as the smaller impurities that are harder to remove from water can be some of the most negatively affecting contaminants.