Government sampling by the U.S. Geological Survey in Burlington County’s 121CKKD aquifer found that water hardness constituents, calcium and magnesium, were measured in 37 samples from 13 wells, with median levels near 3.19 mg/L and a reported range from 0.65 to 136.0 mg/L, none exceeding federal thresholds.
How Does Well or Source Depth Affect the Hardness Levels I Should Expect?
Sampled wells varied in depth from 10 to 102 feet, showing a wide range of hardness levels. Shallower wells or sources might yield different mineral concentrations compared to deeper wells, influencing the potential for spotting on dishes. Knowing the depth of your specific water source can help anticipate the hardness variations relevant to your commercial dishwashing equipment.
What Seasonal or Multi-Year Changes Are Evident in Burlington County Water Quality Data?
The sampling period spanned from April 2010 to June 2024, capturing long-term variability in hardness levels. Variation within this timeframe suggests fluctuations in calcium and magnesium presence, affected by seasonal cycles or environmental factors. These changes impact the consistency of spot-free dish results and should be considered when selecting water treatment options.
How Do Public-System Records Differ From Private-Well Tests Regarding Hardness?
Public-system records offer an aggregate view based on multiple samples over time and location but do not specify conditions for an individual well or tap. Private-well testing is required to determine the exact hardness affecting your operation, since area-wide data cannot confirm the specific mineral content at your facility’s water source.
How Many Samples and Wells Underpin These Regional Hardness Figures, and What Does That Mean?
The data represent 37 samples from 13 separate wells, providing a reasonable regional overview but limited in scope for any single point. A smaller number of samples means localized variation may not appear, emphasizing the need for site-specific water tests to inform equipment decisions.
How Do Calcium and Magnesium Enter Burlington County’s Groundwater Affecting Dish Quality?
Calcium and magnesium come from natural mineral deposits dissolving into groundwater. These minerals contribute to water hardness, which can leave spots on dishes by forming mineral residues when water evaporates. Understanding their source helps in anticipating treatment needs for commercial dishwashing setups.
What Additional Factors Should Commercial Operators Consider Versus Household Users?
Commercial dishwashers face higher throughput and more frequent cycles, thus higher exposure to water hardness effects. This raises concerns about operational efficiency and appearance standards that differ from households. Selecting equipment that manages mineral content effectively is essential to maintain spot-free results under commercial demands.
To resolve uncertainty about your water’s hardness level and its impact on dish appearance, ordering a hardness test from your water source is crucial. If the hardness level aligns with the upper range reported for Burlington County, implementing a 42 Steel Tanks - Single Unit Skid forTr commercial system skid can provide targeted mineral control to reduce spotting on dishes.
Where this information comes from
Source: USGS groundwater sampling. Sampled 2024-06-05. These figures describe groundwater sampled in this area. They are not a test of any individual private well - only a test of that well can establish its own water.
On record: U.S. Geological Survey sampling of Hardness, Ca, Mg in the 121CKKD aquifer (Burlington County): 37 results from 13 wells, median 3.19 mg/L, range 0.65-136.0 mg/L; none above any federal threshold