Application context
Use this project experience to prepare your requirements.
For a similar application, start with your water analysis, required output and quality at the point of use. These inputs determine the equipment scope, storage, controls and acceptance criteria for your proposal.
Feed-water source
Municipal tap water
Capacity basis
Kitchen demand, service peaks and dispensing points
Water challenge
Conditions that control the process.
Residual chlorine and sediment in incoming water, together with separate kitchen and guest-service requirements.
Target water use and quality
Set the objective at the point of use.
Water selected for cooking and guest drinking-water duties, with treatment and distribution planned together.
Typical treatment train
- 01Municipal-water pretreatment
- 02Reverse osmosis
- 03Ozone disinfection
- 04Zoned water supply
Main equipment and components
- Central pretreatment and RO system
- Ozone disinfection equipment
- Zoned distribution and dispensing interfaces
Configurable options
- Separate kitchen and drinking-water branches
- UV or ozone interface where approved
- Duty/standby pumps and remote monitoring
Utilities and operating assumptions
- Municipal feed and drainage
- Electrical supply and plant-room ventilation
- Scheduled sanitization and filter replacement
Required customer inputs
- Occupancy and peak demand
- Local water requirements
- Floor plan, distribution distance and dispensing points
