APPLICATIONS OF SOLAVITE

1. Houses, Hotels, Condominium and Apartment Projects, Office

Buildings, Hospitals, etc.:

A. It prevents the formation of scales and removes existing ones

without causing corrosion to the system.
B. It saves energy through more effiient operation of heat transfer
coils and pipes, maintains optimum heat transfer.
C. It eliminates the need for chemical products.
D. Significantly reduces the taste and odor of chlorine in water and
favorably alters the smell and taste of water with high mineral
content.
E. It inhibits the growth of bacteria and algae in the system due to
the absence of encrustations, their habitat.
F. It prolongs the life and proper operation of equipment – pumps,
water heaters, tanks, mechanical valves, sink faucets, faucet
aerators, etc.
G. Eliminates the scale build-up in showers, washing machines,
dishwashers, and hot water heaters.
H. Produces more suds and gives a letter cleaning action from soaps
and detergents with smaller amounts.
I. Eliminates the discoloration of sheets, towels and other linens.
J. Eliminates the use of filters for ice machines.
K. Eliminates the need to replace pipes and other components.
L. Softens the water and yet retains the salts and minerals.

2. Boilers:

A. Eliminates hard scale in or on boiler tubes and all water shed

surfaces, thus removing a thermal barrier and making a
significantly more efficient heat trsfer possible.
B. Eliminates the corrosion caused by scale accumulation.
C. Increases the life of the boiler system, including the boiler, pipes,
pumps, deaerators, tanks, etc.
D. Reduces maintenance.
E. Eliminates the need for scale control chemicals and their
monitoring.
F. Eliminates the corrosion caused by scale control chemicals.
G. Avoids the risk of handling dangerous chemicals.
 H. Eliminates the use of water softeners including their assoiated
costs and space requirements.

3. Cooling Towers:

A. It prevents the formation of scales and removes existing scales

without causing corrosion to the system.
B. Pipes will remain open and lean for unrestricted flow.
C. System pressures will be normal, as designed.
D. Heat exchange equipment will be optimum.
E. Equipment life will be extended.
F. Costs of operations will be reduced.
G. It eliminates the need for chemical products.
H. It eliminated the need for monitoring.
I. It is less expensive that water softening, conditioning and de-
scaling hemicals.
J. It eliminates down time repairs and replacement.

4. Restaurants and Food Industries:

A. It increases the output of fermented dough.

B. It redues the bacteria and microbe content in the water.
C. It enhances the taste and reduces the odor from chlorine in the
water.