Commercial Water Filtration Options for Chicago Restaurants


Sit down at a table and watch the behaviors of your patrons when they come to dine at your restaurant. One of the first things you will notice is that many people will sit down and take that first sip of water as the wait staff brings the guests their glasses and their menus. They may take a few more sips while deciding on what to order. Then the wait staff will bring them drinks such as coffee, soda or juice before the meal arrives.

That first sip of water can actually affect the mood and perceptions of your guests. If the water tastes funny or smells bad, the guests will wonder if the rest of the drinks or meals will also be of lesser quality. This one bad experience can cause these guests to never return to your restaurant.

Water Quality is the Heart of Your Business

You use water for everything in your restaurant. You make ice to cool down drinks, wash plates and silverware, cook with water, and serve water to your dining guests. Yet water quality can be impacted by a range of contaminants. Organic matter, sediment, mineral deposits, and chemicals can be present in your pipes.

This water can get inside a range of machinery such as ice machines, coffee makers, dishwashing machinery and steamer equipment. The contaminants can build up and become deposited on silverware, plates, food, and drinks. While these contaminants may not cause unhealthy or unsanitary conditions in your restaurant, they can cause the water to taste and smell strange, which can alter food and beverage quality.

Commercial Water Filtration Options

The purpose of a commercial water filtration device is twofold. First, its main use is to purify the water of contaminants such as sediment, organic matter, scale, and chemicals. By removing these particulates, the water has a cleaner taste and smell to ensure better beverage and food quality. The second benefit you will obtain is that machinery can run more efficiently. When scale and organic matter builds up in equipment, it works harder to function properly. In time, the machinery can wear down and break faster. So you can prolong the life of your machinery and cut your costs to repair or replace the equipment.

There is a range of commercial filtration options available for restaurants and bars. The type of filtration to use will be based on the type of equipment you have available. Main water filter types include:

  • Carbon Filters: Carbon filters allow for water to pass through the filter material as it absorbs a range of contaminants such as chemicals parasites, bacteria, lead, and herbicides.
  • Ultraviolet Light: These systems are used in conjunction with carbon filters as they are used in pre-treatment applications. The ultraviolet light is designed to kill off microorganisms.
  • Reverse Osmosis: Reverse osmosis systems have a semipermeable membrane that acts like a fine filter to catch contaminants that carbon filters may miss, such as fluoride, chlorine byproducts and heavy metals.

Many restaurants may have separate filters for each type of equipment they own. Every time the steamer machinery, coffee maker or ice maker is used, the water filtration system can clean the water before it goes out to the table. You may also decide to place one central water filter in place on the main water line. This method ensures that when water enters the building, it will be clean of contaminants when leaving any faucet in the restaurant.