ENSURING QUALITY WATER
ENSURING QUALITY WATER
has solutions
for common water problems
SYMPTOMS
• Chlorine Smell
• Musty Smell
• Unpleasant Smell
• Cloudy Water
• Visible Sediment
• White or discolored
deposits on faucets
or within pipes
• Salty or Brackish Taste
• Alkaline Taste
PROBLEM
Off taste and odors
SOLUTION
Any standard BUNN
Easy Clear® EQHP filter can
help resolve taste as well as
odor issues and remove
sediment from water.
Sediment
Lime Scale
High TDS
FILTER OPTIONS FROM
BUNN Scale-Pro
encapsulates the minerals
which cause lime scale.
Reverse Osmosis filters
can help with high TDS
levels. Contact a BUNN
representative for customized solutions to reduce
overall TDS.
Model #
Part #
Lifetime Capacity/
Chlorine Reduction
Output Flow
Rate
EQ-17-TL
30200.1000
5600L
1.9Lpm
EQHP10L
39000.0001
37,800L
5.7Lpm
EQHP10
39000.0004
37,800L
5.7Lpm
EQHP25L
39000.0002
94,600L
7.9Lpm
EQHP25
39000.0005
94,600L
7.9Lpm
EQHP35L
39000.0011
132,400L
12.6Lpm
EQHP54L
39000.0003
204,400L
18.9Lpm
EQHP54
39000.0006
204,400L
18.9Lpm
EQHP-TWIN 70L*
39000.0012
264,900L
25.3Lpm
EQHP-TWIN 108SP**
39000.0013
408,800L
37.8Lpm
Scale-Pro®
39000.0010
Recommended 6 month change-out
EQHP-ESP
39000.0008
1,500L @ 2.77GPL @ 2Lpm
EQHP-SFTN
39000.0009
1350 grains
EQHP-TEA
39000.0007
4350 grains
Taste &
Odor
Sediment
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Lime
•
•
30200.1001
39000.1001
•
39000.1002
39000.1005
•
•
39000.1011
39000.1003
39000.1006
•
(2) 39000.1011
•
(2) 39000.1006
(1) 39000.1010
•
39000.1010
All Easy Clear Systems are manufactured with U.S. Standard Pipe Thread
9/16 © 2015 Bunn-O-Matic Corporation
Replacement
Cartridges
39000.1004
*Requires two (2) cartridges. **Requires three (3) cartridges
5020 Ash Grove Drive, Springfield, IL 62711 USA
(800) 637-8606 | +1 (217) 529-6601 | www.bunn.com
Softwater
39000.1008
•
39000.1009
39000.1007
WATER
BASICS
Understanding how water is critical
to a quality beverage program and
efficient foodservice operation
www.bunn.com/water-filters
WATER BASICS
KNOW YOUR WATER
Water is the main ingredient in prepared beverages and a vital part of any foodservice
program. In many countries, water is treated to make it potable, but the resulting formula
is not necessarily ideal for preparing quality beverages. BUNN is your partner in evaluating
commercial foodservice water specifications in three categories:
FORMULA
Disinfectants such as chlorine and chloramines are usually added by governing
authorities to make water safe for drinking. Less priority is placed on the overall taste
and clarity of the supply. These additives impact what is referred to as your water
“formula” and can affect the final taste and appearance of prepared beverages.
QUALITY
Sixty percent of beverage equipment failures are due to water quality Once the
characteristics of your water are known, it can be determined if a commercial-grade
filtration system is necessary to treat the incoming water supply to ensure optimal
flavor and help prevent unnecessary equipment service costs.
DEDICATED DISPENSERS
The convenience of a dedicated hot water dispenser can aid in quality beverage
preparation and also offer the added benefit of increasing overall employee and
kitchen operational efficiency.
TOTAL DISSOLVED SOLIDS
In the course of its journey into your beverage,
water attempts to dissolve everything that
comes in contact with it, while adding those
dissolved items to its own composition. Total
Dissolved Solids, or TDS, is an important
factor in your water formula. Essentially, TDS
is everything present in water other than pure
H2O and suspended solids, such as sediment.
A range of meters and readers are available
to determine your local TDS level, or
your BUNN representative can assist in
determining this level. Some level of TDS
is desired, depending on the application.
However, water with high TDS levels
can affect taste of beverages and cause
deposits in equipment. For best results,
water should be within the following
recommendations for parts per million
(ppm) in TDS:
Overall: Below 500 ppm
Water and coffee:
50-100 ppm or 18 grains of hardness
Water and tea:
50-150 ppm or 1-3 grains of hardness
WATER HARDNESS
Water hardness is determined by measuring
the mineral content, specifically calcium and
magnesium. Hard water has a high mineral content.
Some mineral content is preferred to create
great tasting beverages. However, high levels
of calcium carbonate can cause adverse effects
on equipment by leaving lime scale deposits. A
credit card thickness of lime can create a 30%
energy deficiency in equipment!
To illustrate the meaning of the term
“grains of hardness”, imagine the following
example: 1 gallon (3.8L) of water containing
5 grains of hardness contains lime scale
equal in size to an aspirin tablet.
Water hardness is the most
commonly mapped water
characteristic. The map
below is a general guide
to countries that actively
treat water supplies and
publish information on water
hardness. Consult your local
water authority for specific
formula details available in your geographic area.
KNOW YOUR WATER
SEDIMENT
Water often contains small, suspended particles such as sand grains and organic matter that are
invisible to the human eye. High levels of these sediments can detract from the appeal of brewed
beverages and can clog beverage equipment affecting its performance and increasing service costs.
Simple Test: Hold a clear glass of water up to the light. It should appear crystal clear. If tiny particles
or tints of color appear, the water may have a high level of sediment.
OFF TASTE AND ODORS
Disinfectants can give water a bitter taste and a strong odor. Other tastes and odors such
as “rotten egg” or musty smell result from naturally occurring elements and minerals in both
tap and well water. Achieving tasteless and odorless water is key for consistently high
beverage quality. Simple Test: Draw a glass of water directly from the tap. Immediately smell
it, and take a sip. If an off taste or odor is detected, the water
may have a quality problem.
LIME SCALE
Natural minerals in water are the cause of lime scale deposits in beverage equipment.
Excessive lime scale deposits will affect the performance of heating elements, reduce
the volume of water in heating tanks and clog tubing which can result in higher service
maintenance bills and energy bills. Simple Test: Check the hot water faucet or sprayhead
on equipment for white lime scale deposits. The presence of lime scale indicates high
mineral levels.
ENSURING QUALITY WATER
Installing water filtration or conditioning equipment can help minimize or eliminate problems associated with a
less than optimal water supply. BUNN is your partner in navigating the advances of water filtering technology.
SEDIMENT FILTERS
KNOW YOUR WATER
Traps debris in tap
water such as dirt,
rust flakes and sand
A quality beverage program must begin with quality water. Many of us take tap water
for granted because it is readily available from any faucet. Optimal water for preparing
beverages is clear, odorless and good tasting but the natural incoming supply does not
always start that way. A shrewd foodservice operator will dedicate as much time getting to know
the characteristics of the local water supply as the origin of selected coffee beans or tea leaves.
Not intended
to correct water
hardness or taste and
odor problems
WATER TREATMENT BY COUNTRIES
CARBON FILTERS
Helps to improve
taste and odor
of beverages by
oxidizing the surfaces
of carbon particles so
they can attract and
hold organics
Not intended
to correct water
hardness
INHIBITOR FILTERS
Does not correct
water hardness but
reduces the effects
by sequestering
lime-forming
minerals in water.
Not intended to
correct taste or
odor problems
ION EXCHANGE
SYSTEMS
These “water softeners,”
exchange calcium and
magnesium in the water
for sodium. They are
effective in reducing or
nearly eliminating water
hardness. However,
“softened” water can
cause overflow in coffee
filter brew systems
(iced tea actually loves
softened water) and
water taste may be
altered as well.
WATER BASICS
KNOW YOUR WATER
Water is the main ingredient in prepared beverages and a vital part of any foodservice
program. In many countries, water is treated to make it potable, but the resulting formula
is not necessarily ideal for preparing quality beverages. BUNN is your partner in evaluating
commercial foodservice water specifications in three categories:
FORMULA
Disinfectants such as chlorine and chloramines are usually added by governing
authorities to make water safe for drinking. Less priority is placed on the overall taste
and clarity of the supply. These additives impact what is referred to as your water
“formula” and can affect the final taste and appearance of prepared beverages.
QUALITY
Sixty percent of beverage equipment failures are due to water quality Once the
characteristics of your water are known, it can be determined if a commercial-grade
filtration system is necessary to treat the incoming water supply to ensure optimal
flavor and help prevent unnecessary equipment service costs.
DEDICATED DISPENSERS
The convenience of a dedicated hot water dispenser can aid in quality beverage
preparation and also offer the added benefit of increasing overall employee and
kitchen operational efficiency.
TOTAL DISSOLVED SOLIDS
In the course of its journey into your beverage,
water attempts to dissolve everything that
comes in contact with it, while adding those
dissolved items to its own composition. Total
Dissolved Solids, or TDS, is an important
factor in your water formula. Essentially, TDS
is everything present in water other than pure
H2O and suspended solids, such as sediment.
A range of meters and readers are available
to determine your local TDS level, or
your BUNN representative can assist in
determining this level. Some level of TDS
is desired, depending on the application.
However, water with high TDS levels
can affect taste of beverages and cause
deposits in equipment. For best results,
water should be within the following
recommendations for parts per million
(ppm) in TDS:
Overall: Below 500 ppm
Water and coffee:
50-100 ppm or 18 grains of hardness
Water and tea:
50-150 ppm or 1-3 grains of hardness
WATER HARDNESS
Water hardness is determined by measuring
the mineral content, specifically calcium and
magnesium. Hard water has a high mineral content.
Some mineral content is preferred to create
great tasting beverages. However, high levels
of calcium carbonate can cause adverse effects
on equipment by leaving lime scale deposits. A
credit card thickness of lime can create a 30%
energy deficiency in equipment!
To illustrate the meaning of the term
“grains of hardness”, imagine the following
example: 1 gallon (3.8L) of water containing
5 grains of hardness contains lime scale
equal in size to an aspirin tablet.
Water hardness is the most
commonly mapped water
characteristic. The map
below is a general guide
to countries that actively
treat water supplies and
publish information on water
hardness. Consult your local
water authority for specific
formula details available in your geographic area.
KNOW YOUR WATER
SEDIMENT
Water often contains small, suspended particles such as sand grains and organic matter that are
invisible to the human eye. High levels of these sediments can detract from the appeal of brewed
beverages and can clog beverage equipment affecting its performance and increasing service costs.
Simple Test: Hold a clear glass of water up to the light. It should appear crystal clear. If tiny particles
or tints of color appear, the water may have a high level of sediment.
OFF TASTE AND ODORS
Disinfectants can give water a bitter taste and a strong odor. Other tastes and odors such
as “rotten egg” or musty smell result from naturally occurring elements and minerals in both
tap and well water. Achieving tasteless and odorless water is key for consistently high
beverage quality. Simple Test: Draw a glass of water directly from the tap. Immediately smell
it, and take a sip. If an off taste or odor is detected, the water
may have a quality problem.
LIME SCALE
Natural minerals in water are the cause of lime scale deposits in beverage equipment.
Excessive lime scale deposits will affect the performance of heating elements, reduce
the volume of water in heating tanks and clog tubing which can result in higher service
maintenance bills and energy bills. Simple Test: Check the hot water faucet or sprayhead
on equipment for white lime scale deposits. The presence of lime scale indicates high
mineral levels.
ENSURING QUALITY WATER
Installing water filtration or conditioning equipment can help minimize or eliminate problems associated with a
less than optimal water supply. BUNN is your partner in navigating the advances of water filtering technology.
SEDIMENT FILTERS
KNOW YOUR WATER
Traps debris in tap
water such as dirt,
rust flakes and sand
A quality beverage program must begin with quality water. Many of us take tap water
for granted because it is readily available from any faucet. Optimal water for preparing
beverages is clear, odorless and good tasting but the natural incoming supply does not
always start that way. A shrewd foodservice operator will dedicate as much time getting to know
the characteristics of the local water supply as the origin of selected coffee beans or tea leaves.
Not intended
to correct water
hardness or taste and
odor problems
WATER TREATMENT BY COUNTRIES
CARBON FILTERS
Helps to improve
taste and odor
of beverages by
oxidizing the surfaces
of carbon particles so
they can attract and
hold organics
Not intended
to correct water
hardness
INHIBITOR FILTERS
Does not correct
water hardness but
reduces the effects
by sequestering
lime-forming
minerals in water.
Not intended to
correct taste or
odor problems
ION EXCHANGE
SYSTEMS
These “water softeners,”
exchange calcium and
magnesium in the water
for sodium. They are
effective in reducing or
nearly eliminating water
hardness. However,
“softened” water can
cause overflow in coffee
filter brew systems
(iced tea actually loves
softened water) and
water taste may be
altered as well.
WATER BASICS
KNOW YOUR WATER
Water is the main ingredient in prepared beverages and a vital part of any foodservice
program. In many countries, water is treated to make it potable, but the resulting formula
is not necessarily ideal for preparing quality beverages. BUNN is your partner in evaluating
commercial foodservice water specifications in three categories:
FORMULA
Disinfectants such as chlorine and chloramines are usually added by governing
authorities to make water safe for drinking. Less priority is placed on the overall taste
and clarity of the supply. These additives impact what is referred to as your water
“formula” and can affect the final taste and appearance of prepared beverages.
QUALITY
Sixty percent of beverage equipment failures are due to water quality Once the
characteristics of your water are known, it can be determined if a commercial-grade
filtration system is necessary to treat the incoming water supply to ensure optimal
flavor and help prevent unnecessary equipment service costs.
DEDICATED DISPENSERS
The convenience of a dedicated hot water dispenser can aid in quality beverage
preparation and also offer the added benefit of increasing overall employee and
kitchen operational efficiency.
TOTAL DISSOLVED SOLIDS
In the course of its journey into your beverage,
water attempts to dissolve everything that
comes in contact with it, while adding those
dissolved items to its own composition. Total
Dissolved Solids, or TDS, is an important
factor in your water formula. Essentially, TDS
is everything present in water other than pure
H2O and suspended solids, such as sediment.
A range of meters and readers are available
to determine your local TDS level, or
your BUNN representative can assist in
determining this level. Some level of TDS
is desired, depending on the application.
However, water with high TDS levels
can affect taste of beverages and cause
deposits in equipment. For best results,
water should be within the following
recommendations for parts per million
(ppm) in TDS:
Overall: Below 500 ppm
Water and coffee:
50-100 ppm or 18 grains of hardness
Water and tea:
50-150 ppm or 1-3 grains of hardness
WATER HARDNESS
Water hardness is determined by measuring
the mineral content, specifically calcium and
magnesium. Hard water has a high mineral content.
Some mineral content is preferred to create
great tasting beverages. However, high levels
of calcium carbonate can cause adverse effects
on equipment by leaving lime scale deposits. A
credit card thickness of lime can create a 30%
energy deficiency in equipment!
To illustrate the meaning of the term
“grains of hardness”, imagine the following
example: 1 gallon (3.8L) of water containing
5 grains of hardness contains lime scale
equal in size to an aspirin tablet.
Water hardness is the most
commonly mapped water
characteristic. The map
below is a general guide
to countries that actively
treat water supplies and
publish information on water
hardness. Consult your local
water authority for specific
formula details available in your geographic area.
KNOW YOUR WATER
SEDIMENT
Water often contains small, suspended particles such as sand grains and organic matter that are
invisible to the human eye. High levels of these sediments can detract from the appeal of brewed
beverages and can clog beverage equipment affecting its performance and increasing service costs.
Simple Test: Hold a clear glass of water up to the light. It should appear crystal clear. If tiny particles
or tints of color appear, the water may have a high level of sediment.
OFF TASTE AND ODORS
Disinfectants can give water a bitter taste and a strong odor. Other tastes and odors such
as “rotten egg” or musty smell result from naturally occurring elements and minerals in both
tap and well water. Achieving tasteless and odorless water is key for consistently high
beverage quality. Simple Test: Draw a glass of water directly from the tap. Immediately smell
it, and take a sip. If an off taste or odor is detected, the water
may have a quality problem.
LIME SCALE
Natural minerals in water are the cause of lime scale deposits in beverage equipment.
Excessive lime scale deposits will affect the performance of heating elements, reduce
the volume of water in heating tanks and clog tubing which can result in higher service
maintenance bills and energy bills. Simple Test: Check the hot water faucet or sprayhead
on equipment for white lime scale deposits. The presence of lime scale indicates high
mineral levels.
ENSURING QUALITY WATER
Installing water filtration or conditioning equipment can help minimize or eliminate problems associated with a
less than optimal water supply. BUNN is your partner in navigating the advances of water filtering technology.
SEDIMENT FILTERS
KNOW YOUR WATER
Traps debris in tap
water such as dirt,
rust flakes and sand
A quality beverage program must begin with quality water. Many of us take tap water
for granted because it is readily available from any faucet. Optimal water for preparing
beverages is clear, odorless and good tasting but the natural incoming supply does not
always start that way. A shrewd foodservice operator will dedicate as much time getting to know
the characteristics of the local water supply as the origin of selected coffee beans or tea leaves.
Not intended
to correct water
hardness or taste and
odor problems
WATER TREATMENT BY COUNTRIES
CARBON FILTERS
Helps to improve
taste and odor
of beverages by
oxidizing the surfaces
of carbon particles so
they can attract and
hold organics
Not intended
to correct water
hardness
INHIBITOR FILTERS
Does not correct
water hardness but
reduces the effects
by sequestering
lime-forming
minerals in water.
Not intended to
correct taste or
odor problems
ION EXCHANGE
SYSTEMS
These “water softeners,”
exchange calcium and
magnesium in the water
for sodium. They are
effective in reducing or
nearly eliminating water
hardness. However,
“softened” water can
cause overflow in coffee
filter brew systems
(iced tea actually loves
softened water) and
water taste may be
altered as well.
ENSURING QUALITY WATER
ENSURING QUALITY WATER
has solutions
for common water problems
SYMPTOMS
• Chlorine Smell
• Musty Smell
• Unpleasant Smell
• Cloudy Water
• Visible Sediment
•White or discolored deposits on faucets
or within pipes
• Salty or Brackish Taste
• Alkaline Taste
PROBLEM
Off taste and odors
SOLUTION
Any standard BUNN
Easy Clear® EQHP filter can
help resolve taste as well as
odor issues and remove
sediment from water.
Sediment
Lime Scale
High TDS
FILTER OPTIONS FROM
BUNN Scale-Pro
encapsulates the minerals
which cause lime scale.
Reverse Osmosis filters
can help with high TDS
levels. Contact a BUNN
representative for customized solutions to reduce
overall TDS.
Model #
Part #
Lifetime Capacity/
Chlorine Reduction
Output Flow
Rate
EQ-17-TL
30200.1000
5600L
1.9Lpm
EQHP10L
39000.0001
37,800L
5.7Lpm
EQHP10
39000.0004
37,800L
5.7Lpm
EQHP25L
39000.0002
94,600L
7.9Lpm
EQHP25
39000.0005
94,600L
7.9Lpm
EQHP35L
39000.0011
132,400L
12.6Lpm
EQHP54L
39000.0003
204,400L
18.9Lpm
EQHP54
39000.0006
204,400L
18.9Lpm
EQHP-TWIN 70L*
39000.0012
264,900L
25.3Lpm
EQHP-TWIN 108SP**
39000.0013
408,800L
37.8Lpm
Scale-Pro®
39000.0010
Recommended 6 month change-out
EQHP-ESP
39000.0008
1,500L @ 2.77GPL @ 2Lpm
EQHP-SFTN
39000.0009
1350 grains
EQHP-TEA
39000.0007
4350 grains
Taste &
Odor
Sediment
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Lime
•
•
30200.1001
39000.1001
•
39000.1002
39000.1005
•
•
39000.1011
39000.1003
39000.1006
•
(2) 39000.1011
•
(2) 39000.1006
(1) 39000.1010
•
39000.1010
All Easy Clear Systems are manufactured with U.S. Standard Pipe Thread
9/16 © 2015 Bunn-O-Matic Corporation
Replacement
Cartridges
39000.1004
*Requires two (2) cartridges. **Requires three (3) cartridges
5020 Ash Grove Drive, Springfield, IL 62711 USA
(800) 637-8606 | +1 (217) 529-6601 | www.bunn.com
Softwater
39000.1008
•
39000.1009
39000.1007
WATER
BASICS
Understanding how water is critical
to a quality beverage program and
efficient foodservice operation
www.bunn.com/water-filters
ENSURING QUALITY WATER
ENSURING QUALITY WATER
has solutions
for common water problems
SYMPTOMS
• Chlorine Smell
• Musty Smell
• Unpleasant Smell
• Cloudy Water
• Visible Sediment
•White or discolored deposits on faucets
or within pipes
• Salty or Brackish Taste
• Alkaline Taste
PROBLEM
Off taste and odors
SOLUTION
Any standard BUNN
Easy Clear® EQHP filter can
help resolve taste as well as
odor issues and remove
sediment from water.
Sediment
Lime Scale
High TDS
FILTER OPTIONS FROM
BUNN Scale-Pro
encapsulates the minerals
which cause lime scale.
Reverse Osmosis filters
can help with high TDS
levels. Contact a BUNN
representative for customized solutions to reduce
overall TDS.
Model #
Part #
Lifetime Capacity/
Chlorine Reduction
Output Flow
Rate
EQ-17-TL
30200.1000
5600L
1.9Lpm
EQHP10L
39000.0001
37,800L
5.7Lpm
EQHP10
39000.0004
37,800L
5.7Lpm
EQHP25L
39000.0002
94,600L
7.9Lpm
EQHP25
39000.0005
94,600L
7.9Lpm
EQHP35L
39000.0011
132,400L
12.6Lpm
EQHP54L
39000.0003
204,400L
18.9Lpm
EQHP54
39000.0006
204,400L
18.9Lpm
EQHP-TWIN 70L*
39000.0012
264,900L
25.3Lpm
EQHP-TWIN 108SP**
39000.0013
408,800L
37.8Lpm
Scale-Pro®
39000.0010
Recommended 6 month change-out
EQHP-ESP
39000.0008
1,500L @ 2.77GPL @ 2Lpm
EQHP-SFTN
39000.0009
1350 grains
EQHP-TEA
39000.0007
4350 grains
Taste &
Odor
Sediment
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Lime
•
•
30200.1001
39000.1001
•
39000.1002
39000.1005
•
•
39000.1011
39000.1003
39000.1006
•
(2) 39000.1011
•
(2) 39000.1006
(1) 39000.1010
•
39000.1010
All Easy Clear Systems are manufactured with U.S. Standard Pipe Thread
9/16 © 2015 Bunn-O-Matic Corporation
Replacement
Cartridges
39000.1004
*Requires two (2) cartridges. **Requires three (3) cartridges
5020 Ash Grove Drive, Springfield, IL 62711 USA
(800) 637-8606 | +1 (217) 529-6601 | www.bunn.com
Softwater
39000.1008
•
39000.1009
39000.1007
WATER
BASICS
Understanding how water is critical
to a quality beverage program and
efficient foodservice operation
www.bunn.com/water-filters