Water & Air, in collaboration with independent laboratories for chemical water analysis, provides you with the possibility to check the quality of your water so that we can recommend the safest and most suitable water treatment system according to your area.
Water samples are tested in our laboratory using various methods, depending on the physical and chemical properties to be determined.
The key elements we examine in your water sample in order to offer you the best possible solution are Total Hardness, Temporary Hardness and Permanent Hardness.
Total Water Hardness
Total water hardness is a water quality parameter related to its content of calcium and magnesium salts. Hard water causes scale build-up in coffee machines, ovens, pipes, and on surfaces, leading to damage and reduced efficiency.
It is defined as the sum of permanent hardness and temporary hardness.
Temporary Hardness
Temporary hardness is caused by the presence of calcium and/or magnesium bicarbonates.
For sites with coffee machines, a buffer zone of around 80 ppm is usually ideal — please consult your coffee equipment provider for the best results.
For locations with steam ovens, the temporary hardness should be below 40 ppm.
For glass washers or ice machines, it should be below 20 ppm.
Permanent Hardness
Permanent hardness is caused by metal sulfates such as magnesium sulfate and calcium sulfate, as well as by the very slightly soluble calcium and magnesium carbonates.
It is determined by the equation:
Total Hardness = Temporary Hardness + Permanent Hardness
It is expressed in the following units of measurement:
German degree (°dH): 1 mg CaO / 100 mL water
US degree: ppm CaCO3
French degree: (°fH, °F or °HF) = 1 mg CaCO3 / 100 mL water