Water Treatment Fundamentals – Part 14

Transcript

Speaker 1: 00:00

Yeah, that’s right. Sixty PSI comes in, it goes through the process and it starts filling the tank. There’s what’s called an automatic shut off valve here, which is just like a little diaphragm operating on off switch that Ah, that automatic shut off valve is going to fill the tank to about two thirds of the inlet pressure. So if you have 60 psi in, it’s going to fill the tank until it’s about 40 psi of pressure storage pressure in the tank and then that dive and we’ll switch and then lock it off and shut down production. So your storage tanks actually going to be at about 2:30, 40 PSI. So think about this. Okay, well if I increase my pressure on the inlet side by increased pressure from 62, this double it, 120, now I can run water through this process. My two thirds pressure into the tank is now 80 PSI now.

Speaker 1: 00:52

80 psi pressing on the diaphragm’s going to put more water in the storage tank and it’s going to have more pressure in the storage thing too. So we are in a process of now those pumps aren’t necessarily, they weren’t designed and produced a to add on to standard line pressure. They were made for like markets where line pressures 25, 30 psi to bring it up to an operating pressure, but we have fresh point systems that are going to be released real soon. We’re part of the system that’s going to be under the cover is a pressure pump on the front side to to increase pressure and it’s a for me just because I’ve been using our water for a long time with, with the faucets and everything, the experience of the pro that it. Because a lot of times, especially if your take is on the low side and you go to get another glass of water or whatever and it just kinda starts dribbling out the. The experience of having that pump system is a lot different. Like you crushed that, you better hold your glass because that was really great.

Speaker 1: 01:54

It’s a lot different experience. So those systems are coming up soon. So that’s another way you can increase increase production is with a pressure pump on the front side, check it out. There’s also things called permeate pumps and a lot of times they work off the line pressure, but the permeate pump, what it does is it essentially takes pressure off of the membrane so you can either increase pressure on the front side or reduce pressure on the backside, pull water off the backside of the membrane. That can also increase production. So those are just things you asked about. You know, what can I do to make more water? Those are all things that you can do to make them more water.

Speaker 1: 02:30

I’m going to stray into, because we’re talking about residential drinking water for the most part, in the end to be fair, homeowners residences, uh, consumers, they’re not for the most part, they’re not really who here drinks, tap water. Okay. Right. And it’s fine for the most part, it’s probably fine. You’re not, it’s not like you’re going, no, this is, this is, this is unacceptable on your lender. That was back. It is. So for the most part, unless you’re J who wants, who is he is he wants a special water really where you start to get into places where water is, you’re asked to be, right is in applications that you get into in the commercial area. So if I’m making coffee, it’s 97 percent water. If I’m making espresso, it’s 90 percent water. If I’m making carbonated beverages, that’s 85 percent, ice is 100 percent water.

Speaker 1: 03:43

So all of these applications, the people who do that stuff, the quality of the water is, is critically more important. So they are, they are always looking at what their ideal I was in here. They’re always looking at what they want, their blessing, what they want their quality of water to be. And there are recommended levels that are published by the association. There’s the specialty coffee association, there’s the, there’s all these associations that say the best coffee is made with 60 to 120 ppm water. The best ice is this. The best beverage is this. These are all recommendations.

Speaker 1: 04:25

River water is typically what tds level, 30 days. Sixty. Pretty good, right? Pretty good, not too bad, but if I started getting into lake water, you got 62 slash one slash 20, double that roughly 120 to 2:40. Now I’m starting to get, okay, it’s not ideal but not too bad, but you start getting into groundwater midland, Texas and it comes out of the ground at 1300 ppm. There’s no amount of carbon filtration that’s going to make that good coffee water. There is no amount of numbers of a particular filters, no matter how many you put in the line, that’s going to make good fun challenge. If I’m at two, three, four, 500 plus, you know what the best solution is. How about let’s get an ticket down, pack down to 15, 20, 50 ppm, and then I can make it what I want to match exactly where I want it to be.

Speaker 1: 05:21

So our role is becoming more and more instead of, oh, I want to blend this and do this and that, and then put in. A lot of times a lot of commercial applications now are just saying, you know what the standards is. Let’s put it in an Iro, let’s make our own water and then and then add an ingredient into the ingredients on the back side to make it exactly what Coca Cola supposed to taste like. No matter where you are in the world, you can do that. I can put in an Aro and then tune it to make Coca Cola.

Speaker 2: 05:50

Hmm.

Speaker 1: 05:52

So our role is becoming more and more important because it’s inexpensive and it’s dependable comparatively speaking. What’s the con

Speaker 2: 06:04

right

Speaker 1: 06:05

it, check it out. So water, there’s a couple of different things that tds level. Then the dissolve minerals in the water. What is dissolved in the water will lend its nature to what that water will do when you use it. Sulfates chlorides, I talked about chlorides, chlorides, make water corrosive. Even the stainless steel chlorides dissolved in the water will have an effect on corroding metals unless you buffer it. And the buffers are kind of what you would think they are. Limestone, marble, scaling our out, uh, alkalinity, bicarbonate and carbonate. That balance is going to determine what is best or how that water works. When you heat it up or you use it, you’ll either create scale or you’ll corrode surfaces. Somewhere in the middle there is for the best action of how that water is going to work. When you use it, you always looking at those things, so this is pristine and the reason that and what makes it particularly valuable for steam does it has a Postville did that feeds in carbonate, so in combi ovens and things like that. When you’re making flash steaming,

Speaker 1: 07:18

what’s your primarily worried about is breaking down all the metal surfaces and corrosion, so this actually adds a little bit of buffer back into the water so that instead of corroding your actually, if anything you might create a little bit of scale. That’s okay. They’ll heating plates four or 500 degrees so it’s still going to work best for the longer period of time, so it’s all kinds of different things were pretty simple here talking about just basic filtration, consumed water by homeowners, but water and recipe water and tuning water is getting more and more important. 15, 20 years ago, if you went to the liquor store and you went to go buy Tequila, it was, oh, there’s Jose Quervo. There’s my Tequila. The one little spot there, you buy Tequila right now, you’d go to the liquor store to buy Tequila and it’s two aisles that’s been aged, different colors, different this different. That water’s becoming more and more of the same way to. People are understanding that water is a primary component of it. Everything on this table. Yeah, pretty much. And what will make it work best is making that water exactly how it needs to be. So your job in water treatment and our job is manufacturer and Jay Jay’s job as a, as a system manufacturer and putting this stuff together. It’s becoming more and more important. Okay. And it’s becoming fun. You got into this exactly.