Storing the RO Maple Membrane(s) during the Off-Season

 

At the end of each season, we recommend storing your membrane in a food grade storage solution, within an air-tight container to prevent bacteria growth, and to extend the life of your membrane. 

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Food Grade Storage Solution & Membrane Storage Containers are available for purchase.

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Check out our RO Maple Manual for more information on off-season storage.

Flushing the RO Maple System

 

 

Before shutting down for any extended period of time, we always suggest running pure water through your system to flush away any leftover sugar. 

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The "waste water" from your RO Maple system is purified water! 

That means that your RO Maple "waste water" can be stored, and used for flushing and cleaning your entire system at the end of each season!

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If you have questions, or would like to know more about RO Maple systems, please contact us!

Draining the RO Maple System for Storage

 

For the nights that temperatures drop to freezing or below, or for storage of the RO Maple system during the off season, and you need to drain your system quickly, We recommend the following:

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• Remove the Filter Sump

• Disconnect the Tubes

• Disconnect the Booster Pump

• Disconnect the bottom of the RO Vessel

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The process is explained further, and in more detail, in the RO Maple Manual, or contact us with any questions!

Helpful Tips for when you are Flushing your RO Maple System

 

 

Reasons to Flush:

A) to remove sugar build-up from the membrane - this can be done as often as you'd like

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 B) if your RO Maple unit is going to be sitting (not in use) for a long period of time

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C) if you notice water removal is slowing down, indicating sugar build-up on the membrane

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D) putting your RO Maple unit into storage for the off-season

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NOTE:

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* it is good to do a flush at the start-up and shut-down everyday

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* B, C & D should be done with several batches of warm RO water

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* always put a new filter in, as the warm water will remove sugar from your existing filter and the sugar will  load up on the membrane that you are trying to clean

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* use your TDS meter to measure the ppm of sugar that is coming off of the membrane, into your concentrate.

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* in your container of warm RO water, the starting TDS should be very close to 0 ppm. With the reject water concentrate lines going back into the container, measure the increase in ppm during the flush cycle.

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* if the sugar is high, you can do another batch of warm RO water until the sugar levels come down, and the reject rate of water has increased