Hello,
We are installing the Blanco EVOL-S Pro Soda faucet in our kitchen. I specifically do not want a Qooker and do not need hot water. The house will have a water softening system (Judo I-SOFT Pro, we have 26-28 dH) and for the filtered connection for the sparkling water, there should be a bypass line with unsoftened water, while the main outlet will be connected to the softened water.
The background is that based on gathered online information, I assumed that the harder the water is softened, the worse it absorbs carbon dioxide. Yesterday, we visited the kitchen studio and did a faucet tasting 🙂 The studio is located in a village with 2 dH straight from the tap! The Blanco system can produce medium and hardcore sparkling water, both of which worked really well. After more than two hours standing, the normally carbonated water still retained more carbonation than what I usually buy in bottles.
Long story short: Is the Blanco sparkling water system simply much better than Qooker, or is the relationship between water hardness and carbonation absorption still a mystery? The results at 2 dH were perfect. Among Qooker users in our circle of friends, the carbonation is never as good when water softening is involved, and Qooker has always blamed the softening system for that.
We are installing the Blanco EVOL-S Pro Soda faucet in our kitchen. I specifically do not want a Qooker and do not need hot water. The house will have a water softening system (Judo I-SOFT Pro, we have 26-28 dH) and for the filtered connection for the sparkling water, there should be a bypass line with unsoftened water, while the main outlet will be connected to the softened water.
The background is that based on gathered online information, I assumed that the harder the water is softened, the worse it absorbs carbon dioxide. Yesterday, we visited the kitchen studio and did a faucet tasting 🙂 The studio is located in a village with 2 dH straight from the tap! The Blanco system can produce medium and hardcore sparkling water, both of which worked really well. After more than two hours standing, the normally carbonated water still retained more carbonation than what I usually buy in bottles.
Long story short: Is the Blanco sparkling water system simply much better than Qooker, or is the relationship between water hardness and carbonation absorption still a mystery? The results at 2 dH were perfect. Among Qooker users in our circle of friends, the carbonation is never as good when water softening is involved, and Qooker has always blamed the softening system for that.
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