About the Filter:

About the Filter: The filter set up is simple and will revolutionize the quality of water used in restaurants. By incrementally decreasing the tolerance of pollutants allowed to pass, the filtration efficiency is maximized within each tank, which, in turn, decreases the maintenance. Tanks should be inspected once every 6 months, with the biochar being replaced at 6 month intervals, or once the flow of water has decreased from regular levels (a sign that the biochar is ready to be replaced).

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Details on the Process:

1. In the 3 stage filtration process, each tank gradually increases their threshold as to how small of particles they can filter out.

2. The first tank utilizes a layer of gravel and rocks to filter out large particles that would have otherwise clogged the following, finer filters.

3. The second tank uses sand to filter out smaller particles that are not dissociated within the water.

4. The third tank uses biochar to filter out water via adsorption, a process in which dissolved particles bind with the surfaces of biochar.

5. The highly porous nature of biochar allows there to be much more surface area where water can come in contact with.

6. After this, the fourth tank is used to store the clean water.

7. It seems fit that the water filtration system would be placed in the boiler room of the restaurant, most likely in the basement, being that it would revamp the restaurant's water intake.