UV Intensity (UVI) measures the brightness of the UV light reflecting off the interior of the stainless steel wall of the chamber. The UV sensor measures how much light passes through the water and generates a percentage on the Luminor controller screen of how much light is being reflected.

UV Transmittance (UVT) is not the same as UV Intensity. UVT is a water quality parameter that determines how much light passes through the water compared to the amount of light that passes through a pure water sample.

Some things that influence the UV Intensity and the readings generated by the Luminor UV sensor are:

– The output from the UV lamp
– Fouling / dirty quartz sleeve and/or sensor
– UV Transmittance of the water

You can have a brand new lamp, quartz sleeve and sensor BUT if the UVT of the water is low it will cause a system fitted with a sensor to emit a low UV alarm – on the other hand  if the UVT is high but the quartz sleeve or sensor are fouled this will also cause a low UV alarm.

Coliform bacteria are always found in the digestive system of animals and humans and can also be present in faeces, raw sewage water, decaying plants and soil. Whilst most coliform bacteria do not cause disease they should not be confused with E.coli or fecal coliforms which can cause serious diseases.

By testing the water for coliform bacteria you are getting an indication that your water may be contaminated. Rather than testing for each individual strain of bacteria, as this is a timely and costly process, we look at how high the coliform count is. The higher the count the more likely it is that your water contains a potentially dangerous bacteria which can cause a range of health problems including vomiting and diarrhoea.

The water can be treated by boiling before use but this is not at all practical if using the water source regularly or if a large volume of water is required.

For a permanent solution we would recommend UV (ultraviolet) filtration which is proven and efficient in killing bacteria in tap and spring water without the addition of chemicals. As an example, E.coli requires a UV dose of 6mJ/cm² for a 4-log or 99.9% kill. We typically size our UV systems based on a 30mJ/cm2 dose and typical water waterborne pathogens will be eradicated at half of this dose.

Get in touch today and we will help you decide which type of filter you may need.

Reverse Osmosis is a filtration system which uses a semi-permeable membrane to remove dissolved solids from water.

Reverse Osmosis can remove such contaminants as lead, fluorides, chlorides, sodium and sulphates. A 5 stage RO system typically removes these types of “salts”, a 6 stage RO system also removes them but a final filter adds back essential minerals such as calcium and magnesium which improve the taste of water.

We also build larger commercial reverse osmosis systems for industry. For example poultry, fruit growing, distilleries and breweries.

Take a look at our case studies section to find out about the systems we have provided or get in touch now to speak to one of our highly trained team. 

A water softener works by a process called ion exchange. This process exchanges magnesium and calcium ions, which form limescale, for sodium ions.

A common misconception is that this process of adding sodium will make your water taste salty. This is not true. Only Sodium ions are exchanged, as opposed to sodium chloride (which is common salt). Therefore, the water does not taste “salty” and the sodium content of the water is also very low. (There’s 122mg of Sodium in a single slice of white bread compared to 37mg in a litre of softened water).

A mineral tank makes up the main part of the softener containing the ion-exchange resin. Water enters and leaves the tank through a valve which controls the softening process. Once the resin has become exhausted a brine solution (water and common salt) is flushed through the tank which reverses the process and allows the resin to soften the water again.

The control valve can operate on either a time basis or a meter controlled basis, which is more efficient and uses less salt.

Get in touch to find out more.