Transform & Filter

We are in the process of installing an electrical transformer on the roof.  This was a major investment but should pay for itself in 12 to 18 months as we will get an electricity rate that is over 60% lower because we own the transformer.  Here is a view of the transformer on the roof inside the cage that was built to keep people out.  One of the workers is on a ladder on the left side of the photo.

Here are two of the three workers that are installing the electrical transformer.  Here they are running a 4-inch conduit under the sidewalk for the main power line.

We have also been installing a water filtration system.  As you may know, the water in Mexico can be somewhat variable in quality and safety.  Since we want high quality water for both the meat plant and the coffee shop, we had a system designed for our needs.  The water flows from right to left in this picture.  The first tank on the right is a multi-media filter that takes out the largest contaminants and cleans itself by back-flushing once a week.   The second filter is a five-micron filter that removes the tiny physical contaminants.  The two blue tanks behind the black salt bin is the water softener, which has dual tanks so one tank can continue to soften the water while the other is recharging.  Behind the water softener, where you can’t see it, is the UV light system which takes care of the bacteria by destroying their ability to reproduce.  From there the water goes three ways – to the water heater (the big tank) for meat plant wash down, to the cold water line for meat plant use, or to the filter on the top left of the photo.  This filter is a carbon block filter and is for the water for the coffee shop (so the coffee tastes super) and for drinking.

After all of that filtering, some of the water goes through an additional system shown below.  This system is for the water that will be used as an ingredient in the meat products and for the cold water shower that is sprayed on the final cooked product in the smokehouse to rapidly bring the cooked meat product temperature down.  This water goes through the system at the top right of this photo which is a reverse-osmosis (RO) system.  It then goes through the hole in the wall into the cooler and into a 100-gallon storage tank (because the RO system is slow so it needs to have some made ahead of time).  When we need RO water, an electric pump will pump the water out of the tank and through another smaller UV disinfection system shown in the lower left of the photo.

 

Jesus answered and said unto her, Whosoever drinketh of this water shall thirst again: But whosoever drinketh of the water that I shall give him shall never thirst; but the water that I shall give him shall be in him a well of water springing up into everlasting life. – John 4:13-14.