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| Note: CALCLEAR units are compact and do not take up the space other water conditioners use. Tom Grady ,
Alfresco Catering (Yass Soldiers Club) Yass NSW 02 62 26
4911
"It worked exactly as
the brochure said, in the same time frame. Our equipment is more efficient
because it is descaled and is using less energy. We have had to turn the
hot water service down three times , so we are not paying for so much
electricity for heating. The glasses are washing better at the bar and not
as streaky too. It has paid for itself in three months.!"
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Using CALCLEAR conditioners it is now possible to economically treat the entire water supply to commercial kitchens and industrial boilers, effectively de-scaling all the equipment connected to them. This eliminates the need for de-scaling chemicals and rapidly reduces maintenance and repair costs. In line filters are cleaned out and seldom need replacing, if at all.
SAVINGS IN MAINTENANCE, DOWN TIME, SERVICING & CHEMICALS:
Boilers progressively descaled & water softened without chemicals; eliminating descaling acids & softening salts extend life on machinery; reduction in maintenance & elimination of downtime for boiler descaling; and reduced energy costs with more efficient heating.
AIR CONDITIONERS /EVAPORATIVE COOLERS /COOLING TOWERS:
This equipment will be progressively de-scaled wherever it is in contact with the ionised water flow. At the points where evaporation is occurring, little de-scaling will occur, however hard scale will be progressively replaced with soft scale which can easily be hosed away. The particle size of the ionised flow is below that required for most fungal and algae formation and these tend to be eliminated along with the limescale.
EXISTING FILTER SYSTEMS & WATER SOFTENERS:
CALCLEAR has no adverse effect on any existing filter systems and the de-scaling process is not effected by them. These in line filters will gradually be de-scaled by the ionised water which reduces particle sizes below 4 microns. This will effectively prolong the life of the existing barrier or scale inhibiting filters, which from an operational point of view, become surplus to requirements. Filters used for taste or direct hygiene purposes should be left in place where their efficiency and service life will be enhanced by the ionised flow.
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