hotel & catering
- hotel & catering - heating - corrosion protection
- hotel & catering - drinking water
- hotel & catering - wellness
- Bakery – drinking water/baking
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hotel & catering - heating - corrosion protection
EWO ACTIV (circulation installation from 1")
Active corrosion protection with anode system
Due to the slow degradation of the integrated magnesium anodes, the oxygen in the heating water is reduced.
The pH-value is raised by the alkaline magnesium and stabilized.
In addition, a magnetic bar is integrated, so that corrosion residues or magnetically reacting parts can be removed from the heating water.
Of course, the EWO method is also integrated to keep the heating water stable over the long term.
mounting instructions EWO ACTIV 1" Mini mounting instructions EWO ACTIV 1" Midi mounting instructions EWO ACTIV 1" Maxi mounting instructions EWO ACTIV 5/4" to DN65 -
hotel & catering - drinking water
EWO CLASSIC (line installation from 3/8")
optimized drinking water
The EWO CLASSIC is installed in the water pipe after the water meter and the main tap.
Users report
- that they drink more water
- that the water tastes better
Further feedback shows that limescale stains are easier to remove and glass washing machines and coffee makers are less calcified.
Please contact us for an individual consultation.
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hotel & catering - wellness
EWO VITAL (line installation from 3/8")
The effective one for all water circuits.
The EWO VITAL is installed in the water circuit of the swimming pool.
Users report on
- reduced chlorine use,
- lower chlorine odor and
- easier cleaning.
Experience with natural swimming ponds shows that the natural balance of the pond is established.
Please contact us for an individual consultation.
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Bakery – drinking water/baking
EWO CLASSIC (line installation from 3/8“)
For single and multiple-family houses, commercial and industrial
Water flowing through EWO CLASSIC has many advantages in bread making.
Users report
- that they find smoother doughs and better swelling
- the water is noticeably softer and - a higher dough yield of 1 - 3% can be determined
- that the baked goods stay juicier and longer fresh
- that the cleaning efforts are reduced
Bakers like Hinkel or LA CIGOGNE ET LE FOURNIL have already benefited from these positive effects.
Please contact us for an individual consultation.
