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Mineral water from natural springs contains carbonic acid, minerals, and iron. The iron dissolved in the water oxidizes when it comes into contact with the air, giving the water an unpleasant taste. The iron needs to be removed from the water at approximately 28 in. HgV, but first, a vacuum pump is required to remove the carbonation and then reintroduce it to produce sparkling water.
Suction Capacity: 15 to 150 ACFM (25 to 260 m3/h)
Vacuum Range: to 1 inHgA ( to 33 mbar abs.)
Suction Capacity: 95 to 340 ACFM (160 to 580 m3/h)
Vacuum Range: 1 inHgA (33 mbar abs.)