Recorded in-person on the show floor of the NAFEM Show in Orlando, the panel discussion, supported by Pentair Everpure, saw leading foodservice professionals discuss the vital role water treatment plays in foodservice projects.
Chaired by Tina Nielsen, editor of FCSI’s Foodservice Consultant, the panel saw consultants from FCSI The Americas, Marsha Schroeder FCSI, vice president of Ricca Design Studios and Steve Carlson, president of Rippe Associates join Cortney Scharenberg, technical training manager, Pentair Everpure for a fascinating discussion packed with insights and learning about the many factors that need to be considered when choosing the best water treatment system for a foodservice facility.
“The conversation about water is one that w have to very early on in the project, whether it is a renovation or a new construction, on every single project. The water quality across the country is in a place where we really need to have the conversations with the engineers to understand how it is going to impact several different pieces of equipment we are using, so it is very important,” said Schroeder.
Going into the details of the chemistry at play in water treatment in foodservice operations, the session throws light on an area that few foodservice professionals now enough about as it explores the evolving innovation in the segment and the changes consultants and operators have benefited from in recent years.
You can watch the video of the roundtable below:
