Food and beverage filtration

In food and beverage production, water quality is specified by the product, not the municipality. Chlorine and chloramine attack flavour; particulates cloud product and abrade fill nozzles; microbiological quality is audited. The treatment train is assembled per duty from standard, serviceable components — which matters at audit time, because every stage needs a documented, replaceable element.

Chlorine, taste and odour reduction is carbon's job. Carbon block cartridges achieve ≥ 97% chlorine reduction at rated flow in compact housings for point-of-use duty; granular activated carbon vessels handle higher flows with empty-bed contact time sized to the target. Downstream of carbon, water is dechlorinated and therefore biologically vulnerable — UV disinfection at 30 mJ/cm² (40 mJ/cm² where validated dose is specified) immediately after carbon is standard practice.

Particulate control tightens progressively: nominal-rated sediment cartridges early in the train, absolute-rated pleated cartridges at the final barrier ahead of filling or product contact. Where an absolute cut-off is specified upstream of UV, 1 micron absolute pleated elements ensure the dose calculation holds — particle shadowing defeats UV regardless of lamp power.

Stainless steel housings — single-round and multi-round 316 SS — carry the wetted-surface and temperature duty that polypropylene cannot, including hot-water sanitisation cycles to 90 °C. For RO-based product water (soft drinks, brewing liquor adjustment), the brackish water RO application covers staging; polishing and remineralisation follow per product spec.

Specifications, materials of construction and certifications, where held, are stated per line in the catalogue tables — certifications render exactly as documented, nothing more.