Chemical-free filtration system launch

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Chemical-free filtration system launch

The Hydrology Department has launched its much awaited OUTBAC Ceramic Water Filtration System, the groundbreaking innovation was developed by a team of researchers under the supervision of lecturer Jean Simonis.

Simonis said the filtration system design is based on a low production cost, high efficiency and versatility model and can save many lives. “The OUTBAC Ceramic Water Filter is for the use of untreated fresh water. In Africa many people are forced to drink water from an open source. The system is ideal for rural communities, outdoor enthusiasts or the international traveler. It requires no chemicals, filters up to 10 litres per hour and removes organisms responsible for water borne diseases such as cholera, diarrhea, chlorine and other organic chemicals,” he said.

Simonis said the filtration mechanism uses a chemical free water cleaning process. Chemicals are good for destroying bacteria for a short term. However, prolonged use of chemical water filtration could have adverse effect on the human system. The research team therefore opted to produce a system that is also ecofriendly and chemical free. The ceramic water filter will be sold at R50 each and filters up to 1800 litres before replacement.

He said: “The Hydrology Department will target areas in South Africa where clean drinking water is an issue and thereafter focus on regions across Africa. UNIZULU is also engaged in research to establish a small scale chemical-free purification plant. The business model will employ centralised control in addition to community projects to assist in the establishment of manufacturing plants through small business initiatives.”

Ceramic Chemical-free Water Filtration Process:

Water passes through the ceramic pot’s omni-directional, ultra-fine pores to eliminate bacteria and fine particles.

The use of activated carbon provides protection against chemical compounds such as chlorine, pesticides, herbicides and solvents. Organic material is also trapped, thereby removing bad taste, colour and odours.

Issued by: Communications and Marketing Division