Water Supply Treatment for Concentrate and Syrup Production
Overview
A global beverage manufacturer sought to modernize the water supply treatment systems serving one of its facilities in Ireland. The site, which specializes in the production of concentrates and syrups, required a reliable and efficient solution capable of supporting growing production demands while reducing operational complexity. To achieve these goals, the facility replaced its existing mercury systems with eight AquiSense PearlAqua Kilo units.
Problem
The existing systems presented several operational challenges. The equipment required careful considerations for the mercury bulbs, including storage, handling, and disposal. These requirements added complexity to maintenance activities and created additional administrative and safety considerations. The customer sought a future-proof alternative that could maintain treatment performance while reducing operational burdens and supporting long-term sustainability goals.
Innovation
The facility elected to install eight PearlAqua Kilo UV-C LED systems to treat the incoming water supply used throughout their manufacturing process. Unlike conventional mercury lamp systems, UV-C LED technology features instant on/off operation with no warm-up time, providing treatment immediately when needed. Also, LED systems do not transfer heat into the process fluid like conventional systems do. For beverage manufacturers, maintaining stable process conditions is critical. By eliminating heat transfer into the water stream, the system helps maintain stable conditions, preserving product consistency and taste. Together, these advantages provide a more sustainable and efficient approach to water treatment for beverage manufacturers.
Result
By replacing their mercury lamp systems, the facility eliminated the need for specialized lamp storage, handling, and disposal procedures, reducing operational complexity and maintenance requirements. The smaller footprint of the PearlAqua Kilo systems also helped reclaim valuable plant floor space. Together, these improvements enhanced operational efficiency and supported the facility’s sustainability initiatives while helping safeguard the taste and consistency of the finished product.
