Hotels · Restaurants · Cafés
Water for hospitality and foodservice
From the espresso machine to the glasswasher, water is part of the result you serve and the equipment you operate. Build a treatment plan around each appliance, the incoming water and your service periods.
Explore the equipment
Equipment, consumables and spare parts, organised by use.
Water softeners
Reverse osmosis systems
Mains-fed water dispensers
Water filtersRecommended treatment by equipment
In a hotel or restaurant, each appliance has its own water specification. The table links the most common equipment to the treatment usually selected and to the product families available in the professional catalogue.
| Equipment | Usual treatment | Product families |
|---|---|---|
| Espresso and coffee machines | Carbon filtration, or reverse osmosis with blending to control hardness and mineral content | Kinetico RO Compact, Commercial 1000 DF, VIQUA carbon cartridges |
| Combi-steam ovens | Softening or reverse osmosis according to the oven manufacturer’s water specification | KineticoPRO CP and CC Series, Kinetico Purecleer SLIM HL |
| Glasswashers and dishwashers | Softening, with reverse osmosis for a spot-free glass rinse | KineticoPRO CC Series, Watermark WS duplex, Kinetico Purecleer |
| Ice machines | Sediment and carbon filtration, with UV where the supply requires it | VIQUA housings and cartridges, VIQUA VT |
| Hot water production and laundry | Central softening sized on peak demand | Watermark WS duplex, Watermark MTS755 |
| Drinking water for guests and staff | Mains-fed dispensers with filtration or UV | K7FCT dispenser, HORECA 45/55 IN, AWA tap |
The final choice depends on your water analysis and on each appliance manufacturer’s requirements, which take precedence.
Frequently asked questions about water treatment in hospitality
Why treat the water supplying coffee machines?
Hardness forms scale in boilers and group heads, while too little mineral content affects extraction. Treatment aims for the range specified by the machine manufacturer, usually by filtration or by reverse osmosis with blending.
Is one central softener enough for a restaurant?
Often for hot water and warewashing, but coffee machines and ovens usually need point-of-use treatment matched to their own specifications.
Can treatment continue during service?
Yes. Twin-tank and duplex softeners keep supplying softened water while one column regenerates, so service is not interrupted.
Which information should I send for a hospitality project?
The list of appliances with their brands and models, the water hardness, the number of covers or rooms and the service periods. The appliance manufacturers’ water specifications help select the right treatment for each point.
Related pages
Guides by equipment
Detailed pages on the water each appliance needs, the parameters to check and the usual treatment.
Water treatment for laundries
For an in-house laundry or a commercial laundry, define the water hardness required by the washing equipment and the operating pattern. The machine manufacturers’ requirements and the inlet-water analysis guide equipment selection.
For an equipment quotation or tender, list the machines, their capacities, cycles per day and simultaneous operation. Specify peak flow, daily water consumption, quantities to be supplied, the delivery country and any tender reference.
Prepare a quotation or tender requestFind technical documents
Discuss your water treatment project
Describe your application and site. Add the available water analysis, flow requirements and equipment references to help us understand your project.
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