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Every day, restaurants use a significant amount of water, from drinks and ice to dishwashing and cooking. Over time, water quality, specifically water hardness, can cause inefficiencies within your water-using equipment, which results in increased utility costs.

Water using foodservice equipment is susceptible to poor water quality problems and requires some type of water treatment to ensure the highest quality results. Without quality water, all aspects of food-service can be affected including coffee brewing, fountain beverages, ice, steamed cooking, sauces and reductions, sanitizing, warewashing, and most importantly, drinking water. Water is the single most important ingredient in any commercial kitchen. Don’t let poor water quality slow you down.

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