Food Service Active Armor

How It Works

Crusader Active Armour is not a water softening technology. It acts as a "Boundary-Zone Inhibitor", preventing hardness compounds from sticking to themselves or anything else to form scale. The advanced proprietary formulation of Active Armour allows it to function uniformly from 40°F to 140°F instead of breaking down like so many other phosphate compounds. In addition to effectively controlling scale, the safe chemistry of Active Armour bonds to exposed metal components of plumbing, faucets, water heaters, and other appliances, and protects them from corrosion.

Two Kinds of Active Armour

For Food Service Applications, Crusader offers two different kinds of Active Armour: Traditional Active Armour and Liquid Active Armour (LAA). Traditional Active Armour requires no electricity (flow-through technology means energy savings — no control valve needed) and its cartridges are simple in design and easy to replace. Liquid Active Armour is electronically controlled — water usage is monitored electronically and dosed accordingly to ensure maximum efficiency and protection, and it is easy to monitor and refill as needed.

Custom Builds

We also have versions available with AquaPro 500-3 and AquaPro 500-4 for restaurants and businesses that need treated, soft water that will carbonate for your drinking water and fountain drinks. Call to find out more information concerning custom builds to meet your needs.

Product Health Information

• Active Armour comprises four food-grade phosphate compounds used as boundary-zone scale inhibitors that provide corrosion control for metallic piping and heat-contact surfaces.
• Phosphate technology has been used safely in the US for almost 70 years in municipal, commercial, and residential applications.
• The typical dosage of Active Armour is 0.25–1.5 ppm in residential applications, and the recommended maximum limit for water treatment is 13 ppm.
• Your maximum phosphate consumption in a typical glass (12 fluid ounces) of Active Armour-treated water would be ~0.5 mg — versus 60 mg in the same amount of Coca-Cola and 95 mg in a typical large egg.