Application context
Define the real duty before selecting equipment.
Food and beverage production can combine ingredient, rinsing, cleaning and utility-water duties. The system starts by separating those use points and defining the quality and demand required by each one.
Capacity basis
Peak flow, daily demand and operating hours
Water challenge
Conditions that control the process.
A project-specific combination of solids, hardness, dissolved salts and hygiene controls.
Target water use and quality
Set the objective at the point of use.
Process-compatible water quality defined by the product contact point, cleaning method and approved production specification.
Typical treatment train
- 01Feed-specific pretreatment
- 02Reverse osmosis
- 03Storage or disinfection only when required by the production design
Main equipment and components
- Pretreatment vessels
- RO membrane rack
- High-pressure pump and instrumentation
Configurable options
- Materials, membrane brand, instrumentation and control level
- Single-train, duty/standby or parallel arrangement
- Storage, disinfection, polishing and distribution interfaces as required
Utilities and operating assumptions
- Stable feed pressure, electrical supply and drainage
- Space for operation, maintenance and chemical handling
- An approved reject, backwash or concentrate route
Required customer inputs
- Current feed-water analysis and source description
- Required flow, daily volume, operating hours and point-of-use demand
- Target water quality, utilities, destination and documentation requirements
