For laboratory equipment, various medical and technical applications as well as in the food and near-food sector water low in germs and harmful substances is often needed e.g. for rinsing surfaces with high-grade coating. In particular as legal regulations and provisions become stricter and stricter. Water for re-dilution of fruit juice concentrates may not show any traces of nitrate, for canning food or for baby food a high purity level of water is mandatory and at bottle washing the microbiological quality of the bottle depends on the final rinsing water. Hygiene guidelines also exist for 'commercial dishwashing' (SVGG, leaflet 10): 'Washed glasses may neither be additionally dried manually nor be 'polished', in order not to endanger the achieved cleaning success by the formation of new germs.'
At the application of reverse osmosis water is pressed under high pressure through a membrane. While water molecules are allowed to cross the membrane, it represents the final station for the 'causer of the problem'. Also OUT for salts, organic contaminants, particles and germs. This way reverse osmosis to a great extent removes viruses and bacteria, organic contaminations and substances, which change colour, taste and smell of water. The result is pure water.
BWT Reverse Osmosis