The water that is going to end up in the products of Food & Beverage manufacturers has to be safe and of consistent quality. Destined for critical consumers, the water has to contribute to health and wellbeing, and cannot be allowed to cause variations in taste and other product characteristics. Most F&B manufacturers are very aware of the risks involved, and many rely on point of entry barriers for consistent water quality. Point of entry barriers are typically installed just behind the water meter, at the point where the water mains enters the building.

As one of the world’s foremost membrane technology knowledge centers, we share our scientific know-how and practical experience with our partners to make the difference in challenging filtration projects. 

R100

R100 is a stainless steel module used for the filtration and clarification of aqueous solutions and beverages such as wine, juice and cider. With feed-and-bleed operation in cross-flow mode with regular backwashes, the R100 membrane offers continuous (unmanned) operation and excellent throughput, eliminating the use and disposal of kieselguhr (diatomaceous earth): no CO₂ loss, no oxidation, no color loss, and no product loss with high recoveries of over 98 percent. Adjusting the filtration to different types of wine is relatively easy, and the wine quality is much less dependent on the staff than it is with diatomaceous earth.

R30

R30 modules are usually racked in a skid (standard unit) of 6 modules. The permeate flow ranges between 1200-2400 liter per hour per module, which amounts to 7.5-15 m3 per hour per skid. The mode of operation is typically batch-wise, but continuous operation by alternation between two sets, or cascade systems, are also possible.