Purifying Your Restaurant Water

Good water quality is essential to a successful restaurant operation. Since tap water isn’t purified, local water suppliers usually add disinfecting chemicals such as chlorine to make it safe for drinking. Disinfectants give the water an unpleasant taste and odor, however; many restaurants try to mask this by increasing the amount of powders or syrups they mix with it.

This explains why there are restaurants that serve drinks that taste too strong. In addition, the method leads to inconsistencies in beverage flavor, which can be dissatisfying for customers. A highly effective water treatment system like reverse osmosis (RO) can significantly enhance water flavor and taste consistency for mixed beverages.

How Water Purification and Filtration Differ

When it comes to treating water for drinking, two terms come to mind: purification and filtration. While they’re often used interchangeably, filtration and purification differ in many fundamental ways.

Of the two, purification is more misunderstood. A lot of people believe that water is “pure” if it doesn’t have anything mixed with it. But the gist of the term is in its root word “purify,” which by definition means removing what is unwanted and not necessarily all that isn’t H2O. The only components targeted by iodine or chlorine water purification are harmful contaminants like viruses, chemicals, and their ilk. Of the two water treatment methods, purification is considered less effective as it can’t always remove every impurity there is.