The secret to clean, pure, fresh-tasting water

Three steps to better water for your office

The sanitary quality of tap water is by and large okay, with a few noted exceptions that pop up in the news from time to time. But that doesn’t mean you’d want to drink it straight from the tap (yuk!). Because local treatment facilities add copious amounts of chemicals and additives, like chlorine and fluoride to make it safe to drink, the taste and odor are sometimes less than inviting.

Not so “straight from the spring”

That’s why many so-called “spring water” bottlers use municipal water, but employ various means to remove the unpleasant chlorine odor and to improve the taste, then sell it to businesses and consumers at a hefty markup.

Bottled water, regardless of the source, comes with a range of issues including a considerable carbon footprint from bottle production and transportation, as well as potential water quality issues due to storage and contact with direct sunlight.

Reverse osmosis filtration, often used by bottlers, and in some under-counter filters, also has a range of drawbacks including acidification, mineral removal and more (for more see Office water solutions go head to head).

But transforming ordinary tap water in to clean, pure, great tasting water isn’t that hard – with the right technology. Which is why the Strauss WaterBar and the Strauss Built-In units are great choices. Here’s why:

Step one: filtration

There are various means for filtering out impurities from drinking water including paper cartridge filters, activated charcoal filters, membrane filters, reverse osmosis and more.

Most paper cartridge filters trap only part of these impurities and let the rest pass through. Reverse osmosis filters, on the other hand, are so fine that they trap most chemicals, but also remove healthy minerals and salts. They also waste a huge amount of water!

However, activated charcoal filtration, (used in the Strauss WaterBars and under-counter systems) removes the chemicals that cause the unpleasant taste and odor, but leave in the good minerals. PH balance is preserved and the water tastes great.

But beware: Not all charcoal filters are created equal. The secret to proper filtration, is the amount of water that comes in contact with the filter. The Strauss multi-staged filter is designed to maximize the contact surface for maximum effectiveness. More water in contact with the filter means greater water quality.

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Step two: purification

Health Canada sets high standards for drinking water in this country, but don’t require 100% purity. Standards allow for trace amounts of bacteria, germs, algae and more. And when this water sits in storage, or is exposed to sunlight, these contaminants tend to multiply.

UV purification, used in the Strauss WaterBar, zaps the DNA of any living organism in the water, eliminating their ability to reproduce. This UV process means that the water is always 99.9% pure.

Step three: temperature

The problem with tap water is that it fluctuates with the seasons. Icy cold in winter when you’d prefer a warm beverage. Warm in summer, when you need to cool off. It’s never just right. Get it too cold and your body’s in for a shock (can you say brain-freeze). Get it too warm (above room temperature) and it’s not refreshing.

Of course, some bottled water dispensers provide hot and cold water. But the settings are usually fixed. The hot water isn’t quite hot enough for a great cup of tea, soup or oatmeal. And the cold setting can be too cold for comfort. Some sources suggest that room temperature is the most refreshing temperature, maximizing the benefits of proper hydration.

But water temperature is often a matter of taste, which is why the Strauss WaterBar has custom settings for chilled, room temperature, hot and boiling. No need for ice, kettles or microwaves to drink your water the way you want it.

So, you see that with the right technology, the secret to clean, pure, fresh-tasting water is as simple as 1-2-3.


Contact a Strauss Water Consultant today for more details


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