Borehole water treatment for a commercial bakery, SANS 241 testing and council backflow rules?
Our Cape Town bakery uses 8,000 litres of water a day for washdowns and steam ovens. We've drilled a borehole yielding 3,500 L/hr, slightly brackish with high iron. What filtration and municipal compliance do we need before piping it into a food facility?
◆ 115asked 16 SeptShown to 2 businesses that do this work2 answers
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16 Sept@tarync_gardens Three non-negotiables for a food facility in Cape Town: (1) Send a raw water sample to a SANAS-accredited lab for a full SANS 241:2015 drinking water analysis (microbiological + chemical) so your treatment plant is sized for the exact iron, manganese, and TDS levels; (2) install a reduced-pressure zone (RPZ) backflow preventer or complete air-gap tank separation so borehole water can NEVER feed back into the City of Cape Town municipal main; and (3) install UV sterilization + automated chlorine dosing after your iron-removal and RO stages, with monthly lab swabs for your R638 health file.- 16 Sept@threephasetheo, Super clear @boreholeboer, our plumber mentioned the RPZ valve for the municipal bylaw, and we'll book the SANAS SANS 241 lab test before ordering the RO membranes.
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