Friday, January 20, 2012

Why Should You change Your Refrigerator Water Filter Every Six Months?

The life of refrigerator water filters is dependent upon the volume of contaminants in the water as well as the amount of use of the filter. Well water is more likely to comprise contaminants not found in publicly treated water and may need more frequent filter changes. As a rule of thumb, the filter should be changed as specified by the builder or at least every six months.

Carbon is the primary substance used in water filtration methods because carbon has the potential to suck in many of the chemicals found in water. Most refrigerator water filters, which meet Nsf/Ansi 42 certification standards, use granular activated carbon (Gac) to attract chemicals and impurities responsible for bad taste and odor, such as those that are a by-product of chlorine. These filters are not capable, however, to rid water of more dangerous, health-threatening contaminants. The recipe by which water is channeled straight through Gac filters does not allow sufficient time to complete the absorption of such substances. Various bacteria are formed, trapped and allowed to multiply, which supplementary contaminates water processed by the filters. Carbon is not capable to suck in heavy metals, such as lead. Gac filters may trap some heavy metals and sediments, but allow others to filter straight through to the production water. Failure to convert the water filter, every six months, allows unabsorbed water contaminants and newly formed bacteria to saturate the filter, forcing the filter to leak contaminants back into processed water. The water production may comprise more contaminants than the filter was intended to take off in the first place.

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Technology has lead to the development of more absorbent carbon-based filters, solid carbon block filters. These filters comprise solid blocks of carbon to suck in contaminants from water. Water takes longer to strain straight through carbon blocks than it does carbon granules, so that carbon blocks contribute sufficient time for the absorption of more health-threatening containments. While carbon block filters are capable to suck in toxics, pesticides, Tthm's and other contaminants, they cannot suck in heavy metals or contaminants that are by-products of agricultural fertilization, such as nitrates or sulfides. The blend of carbon blocks allows them to restrain heavy metals and bacteria away from production water, however, nitrates and sulfides are not filtered. Even so, carbon block filters are sufficient to meet Nsf/Ansi 53 certification standards. Failure to convert carbon block filters, every six months, allows contaminants to saturate the filter, forcing the filter to leak contaminants into the processed water. When sediments are not removed from water, those sediments buildup and corrode filter fittings and water fixtures, causing them to leak. This type of damage to filters and fixtures may cause the production water to comprise more contaminants than the water input to the filter. Failure to convert the filters might also sell out the water pressure, within the filtering system, forcing it to be ineffective.

Some refrigerator water filters may comprise fiber water filters. These filters are made of tightly wrapped fibers of rayon or spun cellulose, which trap rust, lead and other sediments found in water. When used alone, these filters are ineffective in reducing any chemical or health-threatening contaminants. Fiber filters are best powerful for use with other types of filters to sell out the attention of sediments. They should be replaced, every six months, to avoid a build-up of sediments that would force the filter to leak the contaminants back into the processed water.

To learn more about Refrigerator water filters or other types of water filters visit http://www.filtersfast.com.

Why Should You change Your Refrigerator Water Filter Every Six Months?

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Wednesday, January 11, 2012

How to go for a Refrigerator

Not knowing how a refrigerator works, how do you pick the ones that will work best for your operation? Manufacturers all have printed specifications, and your dealer or tool advisor will have recommendations. Some of the criteria you'll choose from follow. Finishes. The exterior of your refrigerator should be as sturdy as its interior components. Favorite finishes comprise stainless steel, vinyl-coated steel, fiberglass, and coated aluminum; the latter comes in rolled, stucco, or anodized styles. Unlike home models, there are not as many ceramics or baked-enamel finishes in the market world. In fact, some health departments do not allow these finishes in market or institutional installations.

Construction. You can't kick the tires, but obvious quality features will be evident, such as allinclusive sturdiness, door alignment, and how securely the deal with is attached to the appliance. All-metal, welded building is a plus, and having a seamless interior. Compartment is an Nsf International requirement. In fact, the Nsfi has a whole section on refrigeration, approved by most cities as minimum standards. Also, look for ease of cleaning and self-defrost features. Insulation. The most ordinarily used type of insulation is polyurethane, in sheets or foam, which has excellent insulation qualities and even makes the cabinet a bit sturdier. Make sure it is non-Cfc polyurethane foam, with at least an R-15 rating.

Door Gasket Refrigerator

Fiberglass is also acceptable, although it requires greater thickness to perform the same results as the polyurethane. Doors. A small but necessary detail is whether you want the door to open from the left or from the right side. There are also half doors (you conserve cooling power by only chance half the refrigerator at a time) or full-length doors; the doors can be solid or made of shatterproof glass; they can have hinges or slide open and shut on a track. The way doors are opened can impact traffic patterns in the kitchen (see Illustration 10-9). Doors can also be self-closing, with magnetic hardware, to forestall being left ajar accidentally. The hinges should be stainless steel or, at least, chrome. Look for door gaskets that are easy to snap in place, not the old screw-in kind, as you will probably be replacing them during the life of the unit.

Handles. Stainless steel or nickel-plated handles are best. You can select vertical or horizontal handles. They can protrude or be recessed. Be sure the deal with is included in the warranty, since handles take a lot of abuse and may have to be substituted periodically. Refrigeration system. It may be self-contained or, in the case of very large appliances, a isolate unit. As we've mentioned, it may also be top-mounted or bottommounted. The correct electrical current and capacity of the factory must be known so the constructor can contribute the correct voltage and phase to meet the needs of the space. In some cases, supplementary charge may be complicated to upgrade the electrical system. At any rate, look for the Ul seal of approval, a sign that the unit meets basic electrical safety standards. The law may be water cooled or air cooled. The most coarse in foodservice is the self-contained, air-cooled unit.

Remember, the capillary tube law is for refrigerators used for storage: not much door-opening action. The expansion valve law has quicker pull-down capacity-that is, it can pull the temperature down faster after the unit is opened. It is ideal for busy hot line situations where the refrigerator is constantly in use. Drain Requirements. Most new refrigerators contribute an self-operating defrost law and self-operating condensate disposal, which eliminates the need for a isolate plumbing connection. Ask about it, however. A reminder: The Nsf sanitation standards prohibit drains inside the refrigerator. Accessory availability. You'll get shelves as approved tool with a refrigerator purchase. Make sure they are adjustable. For foodservice, there are lots of supplementary items that might heighten efficiency: adjustable tray slides, drawers, special racks for serving pans (called pan glides or pan slides), and dollies or carts designed to turn a reach-in cabinet to a roll-in one.

Think about these accessories when selecting the door, too. obvious doors seem to work good with some types of add-ons. Warranty. Most manufacturers contribute a one-year warranty on parts in case of defective workmanship or materials; look for a isolate five-year warranty on the motor and compressor unit. Some manufacturers also offer extended aid warranties. Cabinet capacity. A properly designed refrigerator should contribute the maximum amount of usable refrigerated space per quadrilateral foot of floor area, and must be able to adapt the sizes of pans you'll be using. There are plentifulness of complicated guidelines for calculating capacity and needs, which will be covered elsewhere in this chapter. Adaptability. Because today's foodservice operations have changing needs, manufacturers are building in features to maximize flexibility.

One such gift is the convertible temperature option. With a flick of a toggle switch, a freezer can be converted to a refrigerator. It can be a pricey expanding at the time of purchase, but if food storage requirements change, the option will pay for itself instantly. Other divergence is the mixture medium-and-high-temperature cabinet, designed to thaw freezing products speedily and safely by introducing warmer air into the cabinet as needed. supplementary fans and a temperature sensing gismo bring the unit back to its general refrigeration level when the food is sufficiently thawed. And there are hybrids: cabinets separated into two or three sections, each with different cooling capacities.

How to go for a Refrigerator

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