Water is used in industrial and manufacturing processes as a raw material, for conveyance, heating, cooling, cleaning, sanitizing, and landscaping.
California’s wine industry alone uses 4.4 billion gallons of water per year to process grapes into wine. US industrial water use is estimated to exceed 18.2 billion gallons per day, coming from direct water withdrawals (from the source, not from public water supplies).
COMPETITIVE ADVANTAGE VS. SUSTAINABILITY
Today’s investments in water conservation, improvements in efficiency and reuse technologies will provide a competitive advantage in the future. This will ensure that agriculture and related processing activities continue to play an important role in California's and the nation's wine, food processing and industrial communities and, at the same time, protect our ecosystems for current and future generations.
The struggle between true sustainability--in simplest terms, the ability of an ecosystem to renew itself--and the economics of business is a challenge for most wineries, food processors and industries. Those that embrace the former and integrate sustainable practices into their businesses will be standing strong as regulations and natural resources continue to impact business activities.
SOLUTIONS
Heritage Systems has developed products and services founded on verifiable technical principals and best environmental practices. Our process water products and services, including Lancer 5% and Peraspray dispensing systems, reduce the carbon footprint, minimize impacts on our water resources, save energy, and reduce waste.
To us, sustainability is not a trend. It’s a culture that we embrace. Join us.
Learn More . . .
Cleaning / Sanitizing
Maintaining a clean and sanitary processing process is an essential business practice. A clean working environment is good for workers' morale; increases plant efficiency, protection and longevity of equipment; and strengthens consumer confidence. It portrays a good image of the entire business.
CLEAN MEANS QUALITY
Not only is it critical to earning and maintaining consumer confidence in a business's products, good hygiene also is synonymous with product quality and product consistency.
"Wine is a complex beverage whose delicate flavors can easily be lost if sufficient attention is not paid to proper cleaning and sanitation during the course of its production"
Effective cleaning is the first step to protecting the integrity, consistency, and the quality of the product. It must precede sanitization since soil deposits can serve as sources of nutrients to unwanted microbes and also shield them from the action of sanitizing agents.
ENVIRONMENT-FRIENDLY SOLUTIONS
Disposal of wastewater is also a matter of concern to the wine and industrial community. In selecting chemical cleaners and sanitizers, operators must consider the issue of wastewater disposal. The choices they make in the facility ultimately affect both the processing of the wastewater generated and the condition of the water when it is reapplied and reused.
Heritage Systems offers a variety of products that perform efficiently and have little or no environmental impact, so facilities can be assured that the hygiene practices they adopt in their operations translate into a small ecological footprint.
Heating / Cooling
Cooling towers and hot-water boilers are an integral part of winemaking, food processing and other industrial activities.
COOLING TOWERS
Cooling is necessary for processing and stabilization of wines, foods and other industrial processes. The cooling tower is pivotal in removing heat from the chilled water loop in order to maintain proper operating conditions. In a typical cooling tower, 75% to 80% of the water balance is evaporated as latent heat while 1% to 5% is lost through air movement (windage). The remaining 15% to 20% is removed from the system through controlled bleed or blowdown. Bleed, or blowdown, is water intentionally removed from the cooling tower to control the concentration of dissolved solids resulting from the evaporation.
To prevent scale formation within the cooling distribution system, the concentration of solids is managed by limiting the number of times water is concentrated by evaporation. The maximum cycles obtainable in any cooling tower is a function of the water composition quality and the scale-inhibitor chemistry used, with cycles typically ranging from two to six. Cooling towers should be operated at their maximum cycles of concentration in order to conserve water.
ROLE OF CHEMICAL INHIBITORS
Chemical inhibitors are added to the cooling water system to prevent scale, corrosion and biological growth, which unchecked, can lead to legionella formation, a threat to human health. We have developed legionella testing and abatement programs to protect the health of our clients, their employees, and their visitors.
Heritage Systems has formulated inhibitor products that are effective and completely biodegraded when discharged into the environment. When used to increase cycles of concentration, inhibitors reduce environmental impacts by lowering the amount of fresh water used to replenish cooling tower losses as well as lessen the amount of blowdown water sent to waste.
HOT WATER EFFICIENCIES
A significant amount of hot water is expended in winemaking, food processing and industrial activities. These industries use it for cleaning, sanitizing, sterilization, and general purposes.
Heritage Systems has developed products and services to improve the efficiency of the hot-water processes while improving safety and handling and minimizing the environmental impact.
Reuse
Maintaining a clean and sanitary operation is an essential business practice. A clean working environment is good for workers' morale; increases plant efficiency, protection, and longevity of equipment; and strengthens consumer confidence. It portrays a good image of the entire business.
CLEAN MEANS QUALITY
Not only is it critical to earning and maintaining consumer confidence in its products, good hygiene also is synonymous with product quality and product consistency.
Effective cleaning is the first step to protecting the integrity, consistency ,and the quality of the product. It must precede sanitization since soil deposits can serve as sources of nutrients to unwanted microbes and also shield them from the action of sanitizing agents.
ENVIRONMENT-FRIENDLY SOLUTIONS
Disposal of wastewater is also a matter of concern to wine and other industrial communities. In selecting chemical cleaners and sanitizers, operators must consider the issue of wastewater disposal. The choices they make in the facility ultimately affect both the processing of the wastewater generated and the condition of the water when it is reapplied to the vineyard.
Heritage Systems offers a variety of products that perform efficiently and have little or no environmental impact, so wineries can be assured that the hygiene practices they adopt in their operations translate into a tiny ecological footprint