Food production processes and private and public users require drinking water supply sources.
The water distributed by waterworks accounts for most of the drinking water consumed, even though the supplies from superficial (catch basins, rivers and lakes) and underground (water-bearing layers) reserves are not negligible.
Drinking water must satisfy many organoleptic requirements in order to be defined as such. The chemical, physical and qualitative characteristics of drinking water are defined by several regional, national and EU laws.
The purification process aims at acting on these parameters, modifying those that do not comply with the current regulations in force but also taking all necessary measures to
preserve the quality and salubriousness of drinking water up to final user.
Water Team is able to analyse the water to be treated and identify the non-complying parameters in order to later suggest the most appropriate treatment process.
