Workplaces and hospitality
Mains-fed water dispensers for offices and hospitality
Compare mains-fed water dispensers, also called plumbed-in water dispensers, for offices, hotels and restaurants. Choose the model for your users, available connections and required chilled, ambient, hot or sparkling water options.
How to choose a mains-fed water dispenser
A mains-fed drinking water system replaces bottled water with water treated on site at the point of use. The project links three elements: the quality of the incoming supply, the treatment chosen for each outlet and the service users expect, whether ambient, chilled, hot or sparkling water.
Treatment is matched to the supply. Sediment and activated carbon filtration improve taste and odour on most mains supplies; UV treatment adds a disinfection barrier at the dispenser; reverse osmosis or ultrafiltration are used when the water is highly mineralised or when a very consistent quality is required.
Mains-fed dispensers avoid storing, transporting and handling bottles. Maintenance is planned from the outset: filter changes, UV lamp replacement and hygiene cleaning at fixed intervals keep the water quality consistent.
Information to prepare
- Number of users and expected daily volume per outlet.
- Water types required: ambient, chilled, hot or sparkling.
- Mains connection, drain and power supply available at each location.
- Type of installation: freestanding, countertop or under-counter.
- A water analysis, or at least the hardness and any taste issues observed on site.
- How maintenance will be organised: in-house staff or a service contract.
Our mains-fed water dispensers and dispensing equipment
| Equipment | Water types | Treatment | Typical use |
|---|---|---|---|
| K3FCT dispenser | According to configuration, freestanding or countertop | Sediment and activated carbon filtration | Offices and reception areas |
| K7FCT dispenser | Cold at 4–12 °C, hot at 80–85 °C and ambient | Activated carbon and two UV lamps in the reservoir; ultrafiltration or reverse osmosis as options | Offices, workshops and public buildings |
| HORECA 45/55 IN | Ambient, cold and sparkling | Combined with the filtration selected for the site | Restaurants, hotels and bars |
| AWA tap | Ambient, cold and sparkling from a single outlet | Dispensing tap for connected chilling and carbonation equipment | Kitchens, bars and meeting rooms |
| VIQUA point-of-use UV | Treated cold water at one tap | UV disinfection (VT, S2Q-PA) | Break rooms, kitchens and sites with a private water supply |
Temperatures, treatment stages and options are those documented by the manufacturers on each product page. Configurations are confirmed during the study.
Product sheets
Questions about mains-fed water dispensers
Are mains-fed dispensers more sustainable than bottled water?
They avoid producing, transporting and storing bottles, and water is drawn only when it is needed. Energy use depends on the chilling and heating functions; the K7FCT, for example, has an ECO SENSOR night standby function.
Which treatment does drinking water need?
On most public supplies, sediment and activated carbon filtration is enough to improve taste and odour. UV treatment adds a disinfection barrier, and reverse osmosis or ultrafiltration are chosen for specific water qualities or uses.
Can sparkling water be supplied?
Yes. The HORECA 45/55 IN range and the AWA tap deliver ambient, cold and sparkling water. Sparkling water uses food-grade CO₂ cylinders, available in the catalogue.
What maintenance do dispensers require?
Filter cartridges, UV lamps where fitted and periodic hygiene cleaning of the dispensing circuit. Intervals depend on the equipment and the daily volume and are set when the installation is planned.
Is dispenser water suitable for coffee machines?
Coffee machines have their own requirements for hardness and mineral content. A dedicated filtration, or reverse osmosis with blending, is usually selected for them rather than the dispenser treatment.
Related pages
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