In convenience stores, the quality of the consumer experience is paramount. From choosing the most desirable snacks to ensuring everything is properly cleaned, retailers dedicate a lot of energy into creating a positive experience.
One aspect of this that may not be immediately apparent, though, is the water quality used within the store. From the coffee bar to the ice machines and the combi ovens, there are several areas within a c-store that are affected by water quality, so using water-filtration systems is a necessity.
Improved equipment performance
Without a water-filtration process in place, scale can build up and affect c-store equipment’s performance. For example, an ice machine may not be able to keep up with peak-traffic demands. Additionally, water filtration helps ensure equipment downtime is minimal; poor water quality can result in costly service calls and significant labor costs. By ensuring water is being properly filtered before being used in equipment, retailers can avoid expensive maintenance calls and profit-killing downtime.
Better tasting beverages
Water quality affects all types of beverages, but it is most pronounced in coffee. Because coffee is almost totally (98%) water, the taste of the water is especially integral to the finished product’s flavor. Water-filtration systems remove particulates and sediments, which leads not only to a better tasting end product, but can also improve customer loyalty. Coffee that tastes better than a competitor’s can keep customers coming back.
Water filtration helps positively affect beverage taste and water quality in a few ways:
- Removal of odor and taste from chlorine/chloramine. Chlorine is used as a disinfectant in water, but it affects the taste and aroma of the water. (if you’ve ever visited a public pool, you know this to be true.) Chloramine provides disinfecting as well. For either chemical, though, a water-filtration system is key, because it removes the chemicals’ taste and odor.
- Reducing total dissolved solids (TDS). TDS can affect the strength of coffee, making it taste weak or, in some cases, strong and bitter. One method of reducing TDS is by using a reverse-osmosis filtration system.
- Combating water hardness and scale. Similarly, TDS also contributes to water hardness and scale buildup. When water is heated or freezes, the water-hardness minerals become concentrated on the elements of equipment and over time can cause functionality issues that lead to costly breakdown.
Types of filtration
C-store retailers have several options when choosing a filtration system:
- Mechanical—Filters physically strain solids and particulates. There is a range of filtration levels, including particle filtration (the widest filter), microfiltration, ultrafiltration and nanofiltration (the narrowest, and most fine, filter).
- Chemical—Carbon filters reduce taste and odor in the water.
- Ion exchange—This reduces the hardness of water.
- Reverse osmosis—This process is used for water with high levels of TDS. Water is forced, using pressure, through a semipermeable membrane, down to .0001 micron particle size.
- UV sterilization—This is used to reduce microbial contamination.
Whichever system a c-store chooses, the main benefit is undeniable: Cleaner water not only means better-tasting beverages, but it can also reduce downtime costs and increase repeat business.
To learn more about which filtration system is the best option for your stores, contact Antunes at (630) 784-1000 or visit www.antunes.com. You can also visit Antunes at BOOTH 5981 at NACS 2017 in Chicago, Illinois.
This post is sponsored by Antunes