BRITA explains how water filtration extends the longevity of coffee machines


BRITA Professional Sales Director Richard Padron explains how water filtration is a cost-effective way for cafés to extend the longevity of their coffee machines.

With tightening belts on businesses’ minds, there has never been a better time to consider how to avoid unnecessary expenditure by looking at ways to prolong the life of vital equipment. Breakdown of equipment not only immediately impacts revenue, but investment into replacements can take its toll on a café’s income.

Here at BRITA, we believe now is the time to start investing in longevity as revenues continue to be impacted across the board.

According to a research report published by BRITA’s United Kingdom branch in July 2021, 90 per cent of café owners agree that breakdowns of equipment such as coffee machines, automatic coffee tampers and milk frothers would be detrimental to their business.

One of the easiest ways to prolong the lifespan of coffee machines and maintain equipment warranty is by having the right water filter installed.

According to the UK report, this is something more than 90 per cent of operators understand the importance of, yet only 60 adhere to. Not only do professional water filtration systems reduce limescale build-up, but they also improve the quality of water used for making drinks, resulting in better tasting and smelling hot beverages.

BRITA’s PURITY C Finest, for example, is a hi-tech solution for baristas that also helps create an ideal crema. For bakers and chefs, there are also systems providing optimally filtrated water for steam cooking that reduces aroma and taste-impairing elements, such as BRITA’s PURITY C.

Using the right water filter and exchanging it on time helps to keep beverage equipment in peak condition, assisting operators to ensure a smooth service and make significant time and money savings in the long run.

It’s important to note there is no one-size-fits-all filter, as water quality and mineral content can vary drastically between regions, and even from street to street.

The first step for café operators in choosing the right filter for their equipment is to understand the particular characteristics of their water supply, followed by the best filter to achieve machine protection and consistency of taste.

Our partners offer bespoke packages to help with all aspects of water filtration, from water testing and advising on the correct filter, to monitoring its use and arranging specialist engineers to carry out exchanges at the right time. These simple steps can allow operators to rely on their equipment to deliver great tasting coffee, time and time again.

At BRITA, we know equipment is the lifeblood of your business, which is why we care about protecting it. We are always here to offer advice on how to keep your equipment shipshape, ultimately helping your business to reduce waste to landfill and save money on expensive equipment breakdowns.

Combating throwaway culture

While much attention is on food waste as one of hospitality’s largest contributors to sustainability issues, the equipment used in the hospital industry is also a major factor, from its energy consumption to the physical waste created once decommissioned. Equipment is replaced once deemed obsolete, sometimes due to a decreased lifespan. Attitudes towards faulty equipment however, is damaging the industry’s sustainability credentials and can be avoided with proper care.

As our research report reveals, throwaway culture is somewhat tolerated within the sector with two-thirds of those in hospitality agreeing that this acceptance of a disposable approach has had an impact on how long they expect their professional equipment to last. Yet if there was more of a focus on extending the longevity of machines, the sector could rapidly reduce waste and boost its sustainability credentials.

This is a goal that becomes even more important in the climate of staff shortages, when you consider that 99 per cent of the hospitality industry according to BRITA’s UK study, say that working for a company with sustainable credentials is important to them.

According to the report, when breakdowns account for 47 per cent or nearly half of new equipment purchases made by hospitality businesses, and reliability issues are also cited as a major factor for 28 per cent of machine replacements. Equipment waste can be reduced if these situations are avoided altogether.

By being equipped with the right knowledge around effective preventative maintenance, the industry can strive towards sustainability goals all while saving money, avoiding disruptions to service, and keeping revenues stable.

How to keep equipment going

The best place to start for preventative care is to create a robust and regular service and maintenance schedule – and stick to it. Not only does this validate a warranty but will also ensure any potential issues or faults are picked up before they become a more severe and costly problem.

If any issues do arise, be sure to use genuine original equipment manufacturing (OEM) spare parts, consumables, and accessories. These workhorse machines need to be operating at optimal safety for everyone handling them, so OEM parts will fit correctly and function as intended.

We believe properly training all staff that clean and operate coffee machines and catering equipment should always be a priority.

Keeping the machines properly serviced, more than once a year if they undergo heavy use, is essential to avoid minor inconveniences growing into major breakdowns.

And, of course, avoiding the number one enemy of equipment, limescale build-up. Limescale not only impacts the taste and aroma of drinks made using coffee machines, but it leads to higher energy costs and breakdowns. Installing a water filtration system and making sure this in turn is also properly serviced, maintained, and exchanged on time by a specialist can effectively combat limescale no matter what water type the café is working with.

While employees are being encouraged back into workplaces, streets are once again bustling with shoppers and students are crammed into cafeterias, cafés are likely to continue juggling staff absences, rising costs, and calls for improved sustainability efforts for some time to come.

So while extending the lifespan of equipment isn’t the golden ticket to solving all these issues, it can be quickly and effectively actioned to start making a real difference to bottom lines and sustainability goals.

Arming yourself with the right knowledge for effective preventative maintenance is a great first step.

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This article appears in the December 2022 edition of BeanScene. Subscribe HERE.

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