Page 2 - Water Basics Brochure

WATER BASICS
Water is the main ingredient in prepared beverages and a vital part of any foodservice program. In many countries, water is treated to make it potable, but the resulting formula is not necessarily ideal for preparing quality beverages. BUNN is your partner in evaluating commercial foodservice water specifications in three categories:
FORMULA
Disinfectants such as chlorine and chloramines are usually added by governing authorities to make water safe for drinking. Less priority is placed on the overall taste and clarity of the supply. These additives impact what is referred to as your water “formula” and can affect the final taste and appearance of prepared beverages.
QUALITY
Sixty percent of beverage equipment failures are due to water quality Once the characteristics of your water are known, it can be determined if a commercial-grade ltration system is necessary to treat the incoming water supply to ensure optimal avor and help prevent unnecessary equipment service costs.
DEDICATED DISPENSERS
The convenience of a dedicated hot water dispenser can aid in quality beverage preparation and also offer the added benefit of increasing overall employee and kitchen operational efficiency.
KNOW YOUR WATER
A quality beverage program must begin with quality water. Many of us take tap
water for granted because it is readily available from any faucet. Optimal water for preparing beverages is clear, odorless and good tasting but the natural incoming supply does not always start that way. A shrewd foodservice operator will dedicate as much time getting to know the characteristics of the local water supply as the origin of selected coffee beans or tea leaves.