Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Boiling water taps - any experience?
278 views
Skip to first unread message
Roger Mills
Mar 15, 2013, 11:43:02 AM3/15/13
to
Our new(ish) kitchen conversion is a long way from the hot cylinder in
the airing cupboard, with the result that it takes a long time to get
hot water when we run the hot tap. It's not really feasible to retro-fit
a pumped circulation loop.
SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
dedicated tap and 3 litre insulated container under the sink. This would
arguably do away with needing a kettle for boiling water for tea and
coffee and for filling saucepans prior to cooking vegetables. Three
litres of near boiling water diluted with cold should be enough for the
odd hand washing-up session (the dishwasher does 90% of the washing up).
Have any of you got one of these, or something similar? If you put aside
the shock of the cost[1] do they do what it says on the tin? Any
particular pros and cons you've come across?
The Quooker device apparently has a water filter on the *outlet* side,
but some people seem to suggest that in hard water areas (which we are)
you also need a filer on the inlet side. Any comments?
[1] At about �700+ there's not a cat-in-hell's chance of making an
economic case for one of these. Every time we run the hot tap after a
period on non-use, I reckon that we waste about 3 litres of water. We
don't do this more than once a day on average - so it would take a hell
of a long time in saved (metered) water rates and gas costs to offset
the capital cost of one of these things - by which time it would
probably have come to the end of its useful life! So it's a question of
whether it can be justified in terms of convenience. SWMBO thinks it can
and, anyway, she fancies one - so that's that!
--
Cheers,
Roger
____________
Please reply to Newsgroup. Whilst email address is valid, it is seldom
checked.
the airing cupboard, with the result that it takes a long time to get
hot water when we run the hot tap. It's not really feasible to retro-fit
a pumped circulation loop.
SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
dedicated tap and 3 litre insulated container under the sink. This would
arguably do away with needing a kettle for boiling water for tea and
coffee and for filling saucepans prior to cooking vegetables. Three
litres of near boiling water diluted with cold should be enough for the
odd hand washing-up session (the dishwasher does 90% of the washing up).
Have any of you got one of these, or something similar? If you put aside
the shock of the cost[1] do they do what it says on the tin? Any
particular pros and cons you've come across?
The Quooker device apparently has a water filter on the *outlet* side,
but some people seem to suggest that in hard water areas (which we are)
you also need a filer on the inlet side. Any comments?
[1] At about �700+ there's not a cat-in-hell's chance of making an
economic case for one of these. Every time we run the hot tap after a
period on non-use, I reckon that we waste about 3 litres of water. We
don't do this more than once a day on average - so it would take a hell
of a long time in saved (metered) water rates and gas costs to offset
the capital cost of one of these things - by which time it would
probably have come to the end of its useful life! So it's a question of
whether it can be justified in terms of convenience. SWMBO thinks it can
and, anyway, she fancies one - so that's that!
--
Cheers,
Roger
____________
Please reply to Newsgroup. Whilst email address is valid, it is seldom
checked.
charles
Mar 15, 2013, 11:54:31 AM3/15/13
to
In article <aqgtpv...@mid.individual.net>,
I can't comment on the device, just on the filter's position. There won't
be anything to filter on the input, any lime will be dissolved in the
water. It only becomes a problem once the water gets boiled and scale is
deposited. you'd need a water softener on the input to avoid this. many
people say that affects the taste of the water and you can't make good tea.
--
From KT24
Using a RISC OS computer running v5.18
be anything to filter on the input, any lime will be dissolved in the
water. It only becomes a problem once the water gets boiled and scale is
deposited. you'd need a water softener on the input to avoid this. many
people say that affects the taste of the water and you can't make good tea.
--
From KT24
Using a RISC OS computer running v5.18
Andrew May
Mar 15, 2013, 12:02:23 PM3/15/13
to
On 15/03/2013 15:43, Roger Mills wrote:
> Our new(ish) kitchen conversion is a long way from the hot cylinder in
> the airing cupboard, with the result that it takes a long time to get
> hot water when we run the hot tap. It's not really feasible to retro-fit
> a pumped circulation loop.
>
> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
> dedicated tap and 3 litre insulated container under the sink. This would
> arguably do away with needing a kettle for boiling water for tea and
> coffee and for filling saucepans prior to cooking vegetables. Three
> litres of near boiling water diluted with cold should be enough for the
> odd hand washing-up session (the dishwasher does 90% of the washing up).
>
> Have any of you got one of these, or something similar? If you put aside
> the shock of the cost[1] do they do what it says on the tin? Any
> particular pros and cons you've come across?
We tried one in the place where I work. It produced hot water OK. But
> Our new(ish) kitchen conversion is a long way from the hot cylinder in
> the airing cupboard, with the result that it takes a long time to get
> hot water when we run the hot tap. It's not really feasible to retro-fit
> a pumped circulation loop.
>
> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
> dedicated tap and 3 litre insulated container under the sink. This would
> arguably do away with needing a kettle for boiling water for tea and
> coffee and for filling saucepans prior to cooking vegetables. Three
> litres of near boiling water diluted with cold should be enough for the
> odd hand washing-up session (the dishwasher does 90% of the washing up).
>
> Have any of you got one of these, or something similar? If you put aside
> the shock of the cost[1] do they do what it says on the tin? Any
> particular pros and cons you've come across?
not near enough to boiling to make tea. Sure, it made tea, but it tasted
foul because it had not been made with _boiling_ water. SWMBO may be
less fussy or may drink coffee but that was my experience. The one we
had probably wasn't a Quooker and probably didn't cost UKP700.
Muddymike
Mar 15, 2013, 1:08:19 PM3/15/13
to
"Andrew May" wrote in message news:aqgv0g...@mid.individual.net...
My office has one (not Quooker) and its brilliant. I can make perfect tea
using it.
Mike
using it.
Mike
Message has been deleted
Andrew Mawson
Mar 15, 2013, 1:25:56 PM3/15/13
to
"Andrew May" wrote in message news:aqgv0g...@mid.individual.net...
>
>
bore pipe from the tank to the tap exit, so run off that volume first if
making tea. The difference is obvious in the running water - you can see
when the hotter water arrives.
AWEM
Peter Parry
Mar 15, 2013, 1:58:51 PM3/15/13
to
On Fri, 15 Mar 2013 15:43:02 +0000, Roger Mills <watt....@gmail.com>
wrote:
>Have any of you got one of these, or something similar? If you put aside
>the shock of the cost[1] do they do what it says on the tin? Any
>particular pros and cons you've come across?
A friend had one (no idea which make) which came with a house they
bought. It delivered the water more as a spray than a jet. After a
few months is succumbed to the hard water, the cost of a new heater
unit was never revealed but mention of it made him whimper.
A short time after the new heater was fitted his niece who was in her
early teens was visiting, went to wash a piece of fruit, selected the
wrong tap, and was scalded (not dangerously, but it required an
immediate hospital visit and some large blisters across her hand
together with several weeks to heal).
The tap had a simple "protective" system which required it to be
pressed and turned rather than just turned but for children brought up
dealing with "anti-child" mechanism on everything it seemed to be
natural to press and turn it if it didn't turn first time.
The heater was removed and scrapped.
wrote:
>Have any of you got one of these, or something similar? If you put aside
>the shock of the cost[1] do they do what it says on the tin? Any
>particular pros and cons you've come across?
bought. It delivered the water more as a spray than a jet. After a
few months is succumbed to the hard water, the cost of a new heater
unit was never revealed but mention of it made him whimper.
A short time after the new heater was fitted his niece who was in her
early teens was visiting, went to wash a piece of fruit, selected the
wrong tap, and was scalded (not dangerously, but it required an
immediate hospital visit and some large blisters across her hand
together with several weeks to heal).
The tap had a simple "protective" system which required it to be
pressed and turned rather than just turned but for children brought up
dealing with "anti-child" mechanism on everything it seemed to be
natural to press and turn it if it didn't turn first time.
The heater was removed and scrapped.
Toby
Mar 15, 2013, 2:08:40 PM3/15/13
to
We have had a Quooker for about 4-5 months now and it is great, we kept
the kettle in the cupboard, but have not needed it, not even over
Christmas when we had people over.
The water is held at around 110C (pressurised) so the water that comes
out the tap is properly boiling - we are in a hard water area and have
not put anything in place before it, I will take it apaert to assess
scale after we have had it 12 months...
Looking at this (silent) Youtube video, it looks east to take apart.
http://www.youtube.com/watch?v=Bc7bpswqHqY
Quooker also now sell a Combi option, where it will dispense hot water
through a mixer tap aty 50-65C as well as boiling water from a separate
tap - that might suit your needs better, as you can then wash hands etc
under a stream of water, which you obviously cant do with the boiling tap!
Toby...
--
Toby...
Remove pants to reply
Alexander Lamaison
Mar 15, 2013, 2:17:45 PM3/15/13
to
Andrew May <andrew...@hotmail.com> writes:
> On 15/03/2013 15:43, Roger Mills wrote:
>> Our new(ish) kitchen conversion is a long way from the hot cylinder in
>> the airing cupboard, with the result that it takes a long time to get
>> hot water when we run the hot tap. It's not really feasible to retro-fit
>> a pumped circulation loop.
>>
>> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
>> dedicated tap and 3 litre insulated container under the sink. This would
>> arguably do away with needing a kettle for boiling water for tea and
>> coffee and for filling saucepans prior to cooking vegetables. Three
>> litres of near boiling water diluted with cold should be enough for the
>> odd hand washing-up session (the dishwasher does 90% of the washing up).
>>
>> Have any of you got one of these, or something similar? If you put aside
>> the shock of the cost[1] do they do what it says on the tin? Any
>> particular pros and cons you've come across?
>
> We tried one in the place where I work. It produced hot water OK. But
> not near enough to boiling to make tea. Sure, it made tea, but it
> tasted foul because it had not been made with _boiling_ water.
I've no idea how these taps work, but the tea problem may be more
> On 15/03/2013 15:43, Roger Mills wrote:
>> Our new(ish) kitchen conversion is a long way from the hot cylinder in
>> the airing cupboard, with the result that it takes a long time to get
>> hot water when we run the hot tap. It's not really feasible to retro-fit
>> a pumped circulation loop.
>>
>> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
>> dedicated tap and 3 litre insulated container under the sink. This would
>> arguably do away with needing a kettle for boiling water for tea and
>> coffee and for filling saucepans prior to cooking vegetables. Three
>> litres of near boiling water diluted with cold should be enough for the
>> odd hand washing-up session (the dishwasher does 90% of the washing up).
>>
>> Have any of you got one of these, or something similar? If you put aside
>> the shock of the cost[1] do they do what it says on the tin? Any
>> particular pros and cons you've come across?
>
> We tried one in the place where I work. It produced hot water OK. But
> not near enough to boiling to make tea. Sure, it made tea, but it
> tasted foul because it had not been made with _boiling_ water.
complicated than just the temperature. Tea/coffee etc have to be made
with recently boiled water in order to taste right. That's because the
oxygen is somehow involved in releasing the flavour from the
leaves/grinds.
Ever wondered why the back of the pack of tea/coffee insists you must
not use re-boiled water? That's why. If the tap stores the water or
boils it multiple times, it probably won't make a decent cuppa.
Alex
--
Swish - Easy SFTP for Windows Explorer (http://www.swish-sftp.org)
Tim+
Mar 15, 2013, 2:53:10 PM3/15/13
to
oxygen go?
Tim
polygonum
Mar 15, 2013, 2:58:46 PM3/15/13
to
On 15/03/2013 18:53, Tim+ wrote:
has it ever been proved in a scientific manner? That it really is the
oxygen - and not, for example, nitrogen? Or something else altogether
happening?
At that price, they could fit a small oxygen cylinder as well. :-)
--
Rod
> Alexander Lamaison <aw...@doc.ic.ac.uk> wrote:
<>
>>
>> I've no idea how these taps work, but the tea problem may be more
>> complicated than just the temperature. Tea/coffee etc have to be made
>> with recently boiled water in order to taste right. That's because the
>> oxygen is somehow involved in releasing the flavour from the
>> leaves/grinds.
>>
>> Ever wondered why the back of the pack of tea/coffee insists you must
>> not use re-boiled water? That's why. If the tap stores the water or
>> boils it multiple times, it probably won't make a decent cuppa.
>>
>> Alex
>
>
> But if the water is heated in an unvented pressure vessel, where does the
> oxygen go?
>
> Tim
>
I know I have read/heard/seen this oxygen business numerous times. But
<>
>>
>> I've no idea how these taps work, but the tea problem may be more
>> complicated than just the temperature. Tea/coffee etc have to be made
>> with recently boiled water in order to taste right. That's because the
>> oxygen is somehow involved in releasing the flavour from the
>> leaves/grinds.
>>
>> Ever wondered why the back of the pack of tea/coffee insists you must
>> not use re-boiled water? That's why. If the tap stores the water or
>> boils it multiple times, it probably won't make a decent cuppa.
>>
>> Alex
>
>
> But if the water is heated in an unvented pressure vessel, where does the
> oxygen go?
>
> Tim
>
has it ever been proved in a scientific manner? That it really is the
oxygen - and not, for example, nitrogen? Or something else altogether
happening?
At that price, they could fit a small oxygen cylinder as well. :-)
--
Rod
PeterC
Mar 15, 2013, 4:34:14 PM3/15/13
to
there are no dissolved gasses in it.
--
Peter.
The gods will stay away
whilst religions hold sway
Tim+
Mar 15, 2013, 4:39:31 PM3/15/13
to
It can be superheated over 100C without boiling.
Tim
polygonum
Mar 15, 2013, 4:42:38 PM3/15/13
to
water to boiling point, should make awful tea?
--
Rod
Adam Funk
Mar 15, 2013, 4:34:29 PM3/15/13
to
>> We tried one in the place where I work. It produced hot water OK. But
>> not near enough to boiling to make tea. Sure, it made tea, but it
>> tasted foul because it had not been made with _boiling_ water.
>
> I've no idea how these taps work, but the tea problem may be more
> complicated than just the temperature. Tea/coffee etc have to be made
> with recently boiled water in order to taste right. That's because the
> oxygen is somehow involved in releasing the flavour from the
> leaves/grinds.
>
> Ever wondered why the back of the pack of tea/coffee insists you must
> not use re-boiled water? That's why. If the tap stores the water or
> boils it multiple times, it probably won't make a decent cuppa.
There's a wall-mounted near-boiling water dispenser in the kitchen at
>> not near enough to boiling to make tea. Sure, it made tea, but it
>> tasted foul because it had not been made with _boiling_ water.
>
> I've no idea how these taps work, but the tea problem may be more
> complicated than just the temperature. Tea/coffee etc have to be made
> with recently boiled water in order to taste right. That's because the
> oxygen is somehow involved in releasing the flavour from the
> leaves/grinds.
>
> Ever wondered why the back of the pack of tea/coffee insists you must
> not use re-boiled water? That's why. If the tap stores the water or
> boils it multiple times, it probably won't make a decent cuppa.
work, but I've noticed that some people --- tea purists, I guess ;-)
--- use the kettle anyway.
Some of the people from south Asia make their tea in the microwave
instead (mixing the milk, water, & tea together before heating the lot
up).
polygonum
Mar 15, 2013, 4:59:13 PM3/15/13
to
sheep's urine. :-)
And it can be hard to avoid the sugar being added as well.
--
Rod
Roger Mills
Mar 15, 2013, 5:14:07 PM3/15/13
to
On 15/03/2013 16:02, Andrew May wrote:
>
> We tried one in the place where I work. It produced hot water OK. But
> not near enough to boiling to make tea. Sure, it made tea, but it tasted
> foul because it had not been made with _boiling_ water. SWMBO may be
> less fussy or may drink coffee but that was my experience. The one we
> had probably wasn't a Quooker and probably didn't cost UKP700.
Quooker claims that the water in theirs is held under pressure at more
>
> We tried one in the place where I work. It produced hot water OK. But
> not near enough to boiling to make tea. Sure, it made tea, but it tasted
> foul because it had not been made with _boiling_ water. SWMBO may be
> less fussy or may drink coffee but that was my experience. The one we
> had probably wasn't a Quooker and probably didn't cost UKP700.
than 100 degC - so it *ought* to be ok for tea.
Roger Mills
Mar 15, 2013, 5:18:45 PM3/15/13
to
On 15/03/2013 17:13, Jethro_uk wrote:
> hard to see how a piddly little domestic unit can have the same
> performance.
But the Quooker doesn't claim to produce hot water in real time such
that it can keep supplying it for ever. It heats up a finite quantity (3
litres) which can be dispensed quickly - more than enough for a large
pot of tea. After that, you have to wait for it to heat up again. The
element isn't massive - about 1.5kW I believe.
> On Fri, 15 Mar 2013 17:08:19 +0000, Muddymike wrote:
>
>>
>> My office has one (not Quooker) and its brilliant. I can make perfect
>> tea using it.
>>
>> Mike
>
> But it's probably an industrial one - might even run on 3 phase ;). It's
>
>>
>> My office has one (not Quooker) and its brilliant. I can make perfect
>> tea using it.
>>
>> Mike
>
> hard to see how a piddly little domestic unit can have the same
> performance.
But the Quooker doesn't claim to produce hot water in real time such
that it can keep supplying it for ever. It heats up a finite quantity (3
litres) which can be dispensed quickly - more than enough for a large
pot of tea. After that, you have to wait for it to heat up again. The
element isn't massive - about 1.5kW I believe.
Roger Mills
Mar 15, 2013, 5:20:47 PM3/15/13
to
On 15/03/2013 17:25, Andrew Mawson wrote:
>
>
> Our is fine - you have to remember that there is perhaps 12-18" of small
> bore pipe from the tank to the tap exit, so run off that volume first if
> making tea. The difference is obvious in the running water - you can see
> when the hotter water arrives.
Surely you'd run that off to warm the pot - and then tip it away. The
> bore pipe from the tank to the tap exit, so run off that volume first if
> making tea. The difference is obvious in the running water - you can see
> when the hotter water arrives.
water used for actually making the tea would then be at full temperature.
Alexander Lamaison
Mar 15, 2013, 5:21:48 PM3/15/13
to
to (seewhatidid) is that, yes, any boiling of the water reduces the
dissolved oxygen but that the more you boil it the worse that gets. In
other words any boiled water is not ideal, but re-boiled water is
worse. Seems legit.
Apparently, real tea afficionados 'watch' the kettle and stop it just
before it boils. There's even a special kettle [1] that does it for
you. Sounds like a gimmick, but there you go.
[1] http://www.thinkgeek.com/product/e60d/
Roger Mills
Mar 15, 2013, 5:24:16 PM3/15/13
to
On 15/03/2013 18:08, Toby wrote:
>
> We have had a Quooker for about 4-5 months now and it is great, we kept
> the kettle in the cupboard, but have not needed it, not even over
> Christmas when we had people over.
>
> The water is held at around 110C (pressurised) so the water that comes
> out the tap is properly boiling - we are in a hard water area and have
> not put anything in place before it, I will take it apart to assess
>
> We have had a Quooker for about 4-5 months now and it is great, we kept
> the kettle in the cupboard, but have not needed it, not even over
> Christmas when we had people over.
>
> The water is held at around 110C (pressurised) so the water that comes
> out the tap is properly boiling - we are in a hard water area and have
> scale after we have had it 12 months...
> Looking at this (silent) Youtube video, it looks east to take apart.
> http://www.youtube.com/watch?v=Bc7bpswqHqY
>
Thanks. Looks fairly DIY-able
> Looking at this (silent) Youtube video, it looks east to take apart.
> http://www.youtube.com/watch?v=Bc7bpswqHqY
>
> Quooker also now sell a Combi option, where it will dispense hot water
> through a mixer tap aty 50-65C as well as boiling water from a separate
> tap - that might suit your needs better, as you can then wash hands etc
> under a stream of water, which you obviously cant do with the boiling tap!
>
Good point about hand-washing, though!
Roger Mills
Mar 15, 2013, 5:30:21 PM3/15/13
to
On 15/03/2013 18:17, Alexander Lamaison wrote:
>
> Tea/coffee etc have to be made with recently boiled water in order to taste right.
I too was brought up to believe that. But I've recently being using
>
> Tea/coffee etc have to be made with recently boiled water in order to taste right.
filtered water for tea and coffee to get rid of the chlorine taste in
our mains water. If there is some left in the kettle, I've been topping
it up rather than wasting filtered water. Frankly, I can't tell the
difference between that and always using freshly boiled water.
Alexander Lamaison
Mar 15, 2013, 5:36:23 PM3/15/13
to
Roger Mills <watt....@gmail.com> writes:
> On 15/03/2013 18:17, Alexander Lamaison wrote:
>
>>
>> Tea/coffee etc have to be made with recently boiled water in order
>> to taste right.
>
> I too was brought up to believe that. But I've recently being using
> filtered water for tea and coffee to get rid of the chlorine taste in
> our mains water. If there is some left in the kettle, I've been
> topping it up rather than wasting filtered water. Frankly, I can't
> tell the difference between that and always using freshly boiled
> water.
I must admit, neither can I, except when it comes to herbal tea. I
> On 15/03/2013 18:17, Alexander Lamaison wrote:
>
>>
>> Tea/coffee etc have to be made with recently boiled water in order
>> to taste right.
>
> I too was brought up to believe that. But I've recently being using
> filtered water for tea and coffee to get rid of the chlorine taste in
> our mains water. If there is some left in the kettle, I've been
> topping it up rather than wasting filtered water. Frankly, I can't
> tell the difference between that and always using freshly boiled
> water.
never got what the big deal was, always tasted like hot, coloured water.
But I've noticed if I use fresh water they start to taste of something.
Still, could be physological.
Tim+
Mar 15, 2013, 5:45:42 PM3/15/13
to
under question uses a *pressure* vessel. So the water is in a sealed
container and *isn't* boiling.
Tim
polygonum
Mar 15, 2013, 5:56:05 PM3/15/13
to
But I had gone over to a kettle as a question - and to try to find the
truth behind the oxygen issues.
--
Rod
Alexander Lamaison
Mar 15, 2013, 5:59:23 PM3/15/13
to
PeterC
Mar 16, 2013, 4:08:31 AM3/16/13
to
Tim+
Mar 16, 2013, 5:21:34 AM3/16/13
to
not making a decent cuppa due to "boiling". I got the impression that he
hadn't grasped that the water can be held at a 100C (or higher) without
actually boiling.
Tim
polygonum
Mar 16, 2013, 5:28:05 AM3/16/13
to
On 16/03/2013 09:21, Tim+ wrote:
<>
>
> I was responding to Alexander's comment about water that's been kept hot
> not making a decent cuppa due to "boiling". I got the impression that he
> hadn't grasped that the water can be held at a 100C (or higher) without
> actually boiling.
>
> Tim
>
Put the sugar in your tea-water before you boil it? Good boiling point
<>
>
> I was responding to Alexander's comment about water that's been kept hot
> not making a decent cuppa due to "boiling". I got the impression that he
> hadn't grasped that the water can be held at a 100C (or higher) without
> actually boiling.
>
> Tim
>
raiser. :-)
--
Rod
David
Mar 16, 2013, 1:56:54 PM3/16/13
to
> Apparently, real tea afficionados 'watch' the kettle and stop it just
> before it boils. There's even a special kettle [1] that does it for
> you.
We've had an "Insinkerator" for a couple of years. It has a large temperature knob on the front of it, which we have set at 98 degrees C (from memory).
> before it boils. There's even a special kettle [1] that does it for
> you.
We're pleased with it. The tap has two levers - one hot, one cold. The filter is before the tank / tap so filters both the hot and cold.
Before the Insinkerator, we used a Britta jug filter to fill the kettle, solely to prevent the scum film on cups of tea. This was very effective, and the filter / insinkerator combination is equally effective. No scum.
It's an attractive and convenient device that has replaced the Britta jug filter and the kettle. I try not to think about the £250 it cost me on eBay...
David
Andy Champ
Mar 16, 2013, 4:45:35 PM3/16/13
to
On 15/03/2013 20:34, PeterC wrote:
> When water is boiling, regardless of the temperature (e.g. at high altitude)
> there are no dissolved gasses in it.
That's an interesting assertion. Do you have a source for it?
> there are no dissolved gasses in it.
(There's _less_ of most gasses, but not none)
Andy
angela....@gmail.com
Mar 17, 2013, 3:24:19 AM3/17/13
to
Hi Roger
The Quooker Combi could actually be a better solution for you (http://www.quooker.com/07_uk/swf/techniek/combi.swf) this will allow you to dispense boiling water and hot water from your kitchen mixer as you have suggested.
Please don't consider fitting a water softener to this device as it will ruin the Quooker and fail to improve the taste of your water and will not remove lime scale. I am not a fan of these softeners, not least because they use sodium and to drink high sodium content water isn't good for us, but i agree softened water can be of benefit to other appliances like the dishwasher and washing machine.
I would like to recommend fitting a scale reducing filter to your Quooker which will take away the lime scale and give you the best tasting water possible.
If you would like to read a blog post I have written about the affects of lime scale on the Quooker tank and tap please visit: http://firstclasswater.com/limescale-quooker/
and if you would like to talk to Luuk Spolesltra a specialist in Quooker installations and maintenance then call us on 020 7377 8563 where we can talk through all the Quooker options with you to find the right one.
Quookers are great and you are right to think laterally if living in a hard water area, but we can work with this and also warrant against lime scale problems too, so all workable.
Kindest regards
Angela
On Friday, March 15, 2013 3:43:02 PM UTC, Roger Mills wrote:
> Our new(ish) kitchen conversion is a long way from the hot cylinder in
>
> the airing cupboard, with the result that it takes a long time to get
>
> hot water when we run the hot tap. It's not really feasible to retro-fit
>
> a pumped circulation loop.
>
>
>
> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
>
> dedicated tap and 3 litre insulated container under the sink. This would
>
> arguably do away with needing a kettle for boiling water for tea and
>
> coffee and for filling saucepans prior to cooking vegetables. Three
>
> litres of near boiling water diluted with cold should be enough for the
>
> odd hand washing-up session (the dishwasher does 90% of the washing up).
>
>
>
> Have any of you got one of these, or something similar? If you put aside
>
> the shock of the cost[1] do they do what it says on the tin? Any
>
> particular pros and cons you've come across?
>
>
>
> The Quooker device apparently has a water filter on the *outlet* side,
>
> but some people seem to suggest that in hard water areas (which we are)
>
> you also need a filer on the inlet side. Any comments?
>
>
>
> [1] At about �700+ there's not a cat-in-hell's chance of making an
>
> economic case for one of these. Every time we run the hot tap after a
>
> period on non-use, I reckon that we waste about 3 litres of water. We
>
> don't do this more than once a day on average - so it would take a hell
>
> of a long time in saved (metered) water rates and gas costs to offset
>
> the capital cost of one of these things - by which time it would
>
> probably have come to the end of its useful life! So it's a question of
>
> whether it can be justified in terms of convenience. SWMBO thinks it can
>
> and, anyway, she fancies one - so that's that!
The Quooker Combi could actually be a better solution for you (http://www.quooker.com/07_uk/swf/techniek/combi.swf) this will allow you to dispense boiling water and hot water from your kitchen mixer as you have suggested.
Please don't consider fitting a water softener to this device as it will ruin the Quooker and fail to improve the taste of your water and will not remove lime scale. I am not a fan of these softeners, not least because they use sodium and to drink high sodium content water isn't good for us, but i agree softened water can be of benefit to other appliances like the dishwasher and washing machine.
I would like to recommend fitting a scale reducing filter to your Quooker which will take away the lime scale and give you the best tasting water possible.
If you would like to read a blog post I have written about the affects of lime scale on the Quooker tank and tap please visit: http://firstclasswater.com/limescale-quooker/
and if you would like to talk to Luuk Spolesltra a specialist in Quooker installations and maintenance then call us on 020 7377 8563 where we can talk through all the Quooker options with you to find the right one.
Quookers are great and you are right to think laterally if living in a hard water area, but we can work with this and also warrant against lime scale problems too, so all workable.
Kindest regards
Angela
On Friday, March 15, 2013 3:43:02 PM UTC, Roger Mills wrote:
> Our new(ish) kitchen conversion is a long way from the hot cylinder in
>
> the airing cupboard, with the result that it takes a long time to get
>
> hot water when we run the hot tap. It's not really feasible to retro-fit
>
> a pumped circulation loop.
>
>
>
> SWMBO fancies a boiling water tap - probably a Quooker jobbie with a
>
> dedicated tap and 3 litre insulated container under the sink. This would
>
> arguably do away with needing a kettle for boiling water for tea and
>
> coffee and for filling saucepans prior to cooking vegetables. Three
>
> litres of near boiling water diluted with cold should be enough for the
>
> odd hand washing-up session (the dishwasher does 90% of the washing up).
>
>
>
> Have any of you got one of these, or something similar? If you put aside
>
> the shock of the cost[1] do they do what it says on the tin? Any
>
> particular pros and cons you've come across?
>
>
>
>
> but some people seem to suggest that in hard water areas (which we are)
>
> you also need a filer on the inlet side. Any comments?
>
>
>
> [1] At about �700+ there's not a cat-in-hell's chance of making an
>
> economic case for one of these. Every time we run the hot tap after a
>
> period on non-use, I reckon that we waste about 3 litres of water. We
>
> don't do this more than once a day on average - so it would take a hell
>
> of a long time in saved (metered) water rates and gas costs to offset
>
> the capital cost of one of these things - by which time it would
>
> probably have come to the end of its useful life! So it's a question of
>
> whether it can be justified in terms of convenience. SWMBO thinks it can
>
> and, anyway, she fancies one - so that's that!
PeterC
Mar 17, 2013, 5:06:22 AM3/17/13
to
On Sat, 16 Mar 2013 20:45:35 +0000, Andy Champ wrote:
> On 15/03/2013 20:34, PeterC wrote:
>> When water is boiling, regardless of the temperature (e.g. at high altitude)
>> there are no dissolved gasses in it.
>
> That's an interesting assertion. Do you have a source for it?
>
er, no - it's what we were told in ONC chemistry at Tech. (or it might have
> On 15/03/2013 20:34, PeterC wrote:
>> When water is boiling, regardless of the temperature (e.g. at high altitude)
>> there are no dissolved gasses in it.
>
> That's an interesting assertion. Do you have a source for it?
>
been HNC - 40 yeras ago now).
> (There's _less_ of most gasses, but not none)
>
> Andy
equals atmospheric pressure (hence the variation with altitude/pressure).
Even 'water gas' (steam) no longer dissolves in the water (OK, I'm waffling,
somebody what knows should be along soon), hence the bubbling.
As an aside, I once bought a cheapish kettle from Tescrot. First use - it
had blue LEDs inside (but no fans or twin-fan cooler). When it appeared to
be boiling, as shown plainly due to the LEDs, I made the tea. 5 mins. later
the loose-leaf Yorkshire tea was still floating. Some thought suggested
bubbles under the leaves; difficult to prove due to the size.
Next time I did everything the same except allow the kettle a bit longer.
There was a subtle change of tone a few seconds after the 'obvious' boiling
and I made the tea then. The leaves had sunk after about a minute.
I didn't repeat the 'failure' mode - when I want me tea...!
Peter Parry
Mar 17, 2013, 9:28:00 AM3/17/13
to
On Sun, 17 Mar 2013 00:24:19 -0700 (PDT), angela....@gmail.com
wrote:
> Please don't consider fitting a water softener to this device as it will ruin the Quooker
How?
>and fail to improve the taste of your water and will not remove lime scale.
I presume you are talking about an ion exchange softener as you refer
to sodium levels later. If so what on earth do you think they do
other than remove lime scale?
> I am not a fan of these softeners, not least because they use sodium and to drink high sodium content water isn't good for us,
What additional quantity of sodium do you think drinking water from an
ion exchange softener would add to a persons diet each day?
wrote:
> Please don't consider fitting a water softener to this device as it will ruin the Quooker
>and fail to improve the taste of your water and will not remove lime scale.
to sodium levels later. If so what on earth do you think they do
other than remove lime scale?
> I am not a fan of these softeners, not least because they use sodium and to drink high sodium content water isn't good for us,
ion exchange softener would add to a persons diet each day?
Andy Champ
Mar 17, 2013, 10:48:40 AM3/17/13
to
On 17/03/2013 09:06, PeterC wrote:
> On Sat, 16 Mar 2013 20:45:35 +0000, Andy Champ wrote:
>
>> >On 15/03/2013 20:34, PeterC wrote:
>>> >>When water is boiling, regardless of the temperature (e.g. at high altitude)
>>> >>there are no dissolved gasses in it.
>> >
>> >That's an interesting assertion. Do you have a source for it?
>> >
> er, no - it's what we were told in ONC chemistry at Tech. (or it might have
> been HNC - 40 yeras ago now).
>
I did some digging, because I thought it was less, not none.
> On Sat, 16 Mar 2013 20:45:35 +0000, Andy Champ wrote:
>
>> >On 15/03/2013 20:34, PeterC wrote:
>>> >>When water is boiling, regardless of the temperature (e.g. at high altitude)
>>> >>there are no dissolved gasses in it.
>> >
>> >That's an interesting assertion. Do you have a source for it?
>> >
> er, no - it's what we were told in ONC chemistry at Tech. (or it might have
> been HNC - 40 yeras ago now).
>
<http://en.wikipedia.org/wiki/Henry%27s_law> has some stuff on it.
"While heating water (saturated with nitrogen) from 25 to 95 °C, the
solubility will decrease to about 43% of its initial value. This can be
verified when heating water in a pot; small bubbles evolve and rise long
before the water reaches boiling temperature."
and
"The solubility of gases does not always decrease with increasing
temperature. For aqueous solutions, the Henry's law constant usually
goes through a maximum (i.e., the solubility goes through a minimum).
For most permanent gases, the minimum is below 120 °C. Often, the
smaller the gas molecule (and the lower the gas solubility in water),
the lower the temperature of the maximum of the Henry's law constant.
Thus, the maximum is about 30 °C for helium, 92 to 93 °C for argon,
nitrogen and oxygen, and 114 °C for xenon."
Andy
pmai...@googlemail.com
Mar 17, 2013, 3:49:41 PM3/17/13
to
On Friday, March 15, 2013 9:59:23 PM UTC, alamaison wrote:
> Tim+ <timdow...@nospampleaseyahoo.co.uk> writes:
>
> > Oh for feck's sake, how many times do I have to repeat that the boiler
>
> > under question uses a *pressure* vessel. So the water is in a sealed
>
> > container and *isn't* boiling.
>
>
>
> The discussion widened to tea making in general. Chill out.
Aye, have a beer ;)
>
> > Oh for feck's sake, how many times do I have to repeat that the boiler
>
> > under question uses a *pressure* vessel. So the water is in a sealed
>
> > container and *isn't* boiling.
>
>
>
> The discussion widened to tea making in general. Chill out.
"Pet @ www.gymratz.co.uk ;¬)"
Mar 18, 2013, 5:46:29 AM3/18/13
to
their company dismissing the perfect way of eliminating scale with
scaremongering tactics of ill health and product destruction purely
because they make good money on flogging the "pre-filter" that
presumably needs replacing every few months.
I'd stay well away from this apparently clueless outfit.
We have a Franke "tri-flow" tap which has a ceramic/carbon filter on the
non-softened water which we use for cold drinking water. The kettle is
almost always filled from the ion-exchanged soft water tap which makes
perfect tea and never needs de-scaling.
Pete@
--
http://www.GymRatZ.co.uk
Commercial Gym Equipment SPECIALISTS
0 new messages