Descaling system yes/no, experiences?

  • Erstellt am 2010-01-05 20:03:43

wno-1

2012-10-23 14:59:56
  • #1
This is fundamentally wrong. A limescale layer around the heating elements increases the thermal resistance and thus reduces the efficiency of the boiler. This causes more energy to be required to heat the contents of the boiler because an additional thermal resistance must be overcome.

If your example were correct, a heating coil completely isolated from the surrounding water would indeed take infinitely long to heat the water but would then consume no energy at all.
 

MODERATOR

2016-10-02 19:05:33
  • #2
Hello everyone, with very hard water, softening is technically advantageous, i.e., at hardness levels above 20° fH or 14° dH. The taste after the subsequent installation of a softening system is apparently initially an acquired taste or "bad" (whatever one understands by "bad"). This is probably because certain substances dissolve from the pipes after decalcification, which likely settles after some time. Softened water will not taste salty; in the ion exchange process, the sodium content in the water is increased; however, table salt is sodiumchloride, which is not formed by softening.
 

Similar topics
06.02.2020Energy "concept" for old farmhouse30
22.02.2024Heat pumps require a lot of energy and make noise73

Oben