Tech Tips - Hard Water Management in Commercial Kitchens
Tech Tips - Hard Water Management in Commercial Kitchens
Water is the one ingredient every commercial kitchen uses constantly; in combi ovens, dishwashers, glasswashers, ice machines and coffee equipment. Yet one of the most damaging and costly issues affecting kitchen equipment is it’s hard water.
Hard water contains dissolved minerals, primarily calcium and magnesium. When water is heated, those minerals separate and form limescale. In a commercial environment where water is heated repeatedly and continuously, scale build-up can happen far faster than many operators expect.
Managing hard water properly isn’t optional it’s essential for performance, efficiency, warranty protection and long-term cost control.
What Hard Water Really Does to Your Equipment
Limescale doesn’t just look unsightly, it acts as an insulator and a blockage.Inside commercial kitchen equipment, scale:
- Coats heating elements, reducing heat transfer efficiency
- Blocks spray jets in dishwashers and glasswashers
- Restricts water flow in solenoids and valves
- Builds up in steam generators in combi ovens
- Causes level sensors to misread water presence
This results in: Longer heat-up times, increased energy consumption, poor wash results, temperature instability and eventually component failure.
In combi ovens especially, scale inside the steam boiler or generator can quickly lead to error codes, overheating and expensive repairs.
Protecting New Equipment
One of the biggest misconceptions in commercial kitchens is that water treatment can be “added later.” By the time scale becomes visible, damage has often already started internally. When installing new equipment, the correct approach is:
- Test the incoming water hardness.
Hardness levels vary significantly by region, even within the same town. - Specify the correct water treatment solution before commissioning.
Manufacturers often state maximum hardness levels in their installation manuals — exceeding these can invalidate warranties. - Ensure the filtration system is sized for the throughput of the machine.
An undersized filter serving a high-volume dishwasher will exhaust rapidly and provide little real protection.
Protecting equipment from day one prevents premature scaling of heating elements and internal pipework, which is much harder (and more expensive) to reverse later.
Dishwashers & Glasswashers
In ware washing equipment, hard water is often first noticed as spotting or streaking on glasses. However, the cosmetic issue is only the surface problem.
Scale inside a dishwasher can:
- Block rinse arms and jets
- Affect rinse temperatures
- Reduce detergent effectiveness
- Cause tank heating elements to overwork
Operators often compensate by increasing chemical dosing, which raises operating costs without addressing the root cause. Proper water treatment reduces the need for excessive detergent and ensures rinse temperatures remain consistent.
Combi Ovens
Combi ovens are particularly vulnerable because they rely on steam generation. When hard water is heated to produce steam, mineral deposits form rapidly inside the steam system. If unmanaged, this can lead to:
- Steam output reduction
- Inconsistent cooking results
- Overheating elements
- Pump and valve failures
- Expensive descaling interventions
Regular automatic wash cycles do not remove heavy scale deposits, they are designed for grease removal, not mineral build-up. This is why manufacturers often insist on integrated filtration systems.
Filter Systems and Cartridge Solutions
Cartridge-based filtration systems such as those supplied by BRITA are widely used in commercial kitchens. These systems reduce carbonate hardness and can improve taste, protect equipment and reduce scale formation. However, a filter is only effective if:
- It is correctly sized for the application
- It is set to the correct bypass level for local hardness
- The cartridge is replaced at the correct interval
- The installation includes pressure regulation where required
A common issue is expired cartridges being left in place long after their capacity is exhausted. Once spent, the filter offers little to no scale protection, but the kitchen assumes it is still protected.
Filter management should include:
- Logging installation date and capacity
- Monitoring throughput
- Including cartridge checks in planned maintenance visits
Maintenance and Monitoring
Even with filtration in place, regular checks remain important. Best practice includes:
- Inspecting spray arms and jets for scale deposits
- Checking heating elements during service visits
- Reviewing error codes linked to water level or heating faults
- Scheduling professional descales where required
Water treatment reduces scale formation, it does not eliminate the need for maintenance.
Regional Water Hardness Across the UK
Water hardness varies significantly across the UK due to underlying geology. Areas with chalk and limestone bedrock tend to have much harder water, while regions with granite or slate formations typically have softer supplies.
Very Hard Water Areas
- South East England (London, Kent, Essex, Hertfordshire, Buckinghamshire)
- East of England (Cambridgeshire, Suffolk, Norfolk)
- Parts of the Midlands
These areas often exceed 200–300 ppm (mg/l) of calcium carbonate. In commercial kitchens, untreated water here can lead to rapid scale formation in combi ovens and ware washing equipment.
Moderately Hard Water Areas
- Parts of the West Midlands
- Areas of Yorkshire
- Some regions in North West England
Equipment protection is still strongly recommended, particularly for steam-generating appliances.
Soft to Moderately Soft Water Areas
- North West England (Lake District region)
- Wales
- Scotland
- South West England (Cornwall, Devon)
While scale formation is slower in these regions, filtration may still be required for specific applications such as coffee machines or ice makers.
The Cost of Ignoring Hard Water
When hard water is not managed properly, kitchens often experience:
- Increased energy bills (scale acts as insulation on heaters)
- Frequent breakdowns and emergency callouts
- Reduced wash quality
- Shortened equipment lifespan
- Warranty disputes where treatment was not installed
The cost of proper filtration is minor compared to replacing a steam generator, heating element or dishwasher pump prematurely. Hard water is predictable and manageable. Testing, correct equipment specification, properly sized filtration, and consistent maintenance together form a straightforward strategy that protects your investment. Managing it correctly from installation through to ongoing operation will reduce downtime, improve efficiency and extend the life of your commercial kitchen assets.
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