RO Plants & Water Softeners for Hotels, Resorts and Restaurants

Segregate by duty

The usual mistake in hospitality is a single large RO plant feeding the whole property. It is expensive to run, it treats laundry water to drinking standard for no benefit, and it makes the whole building dependent on one unit. The better arrangement in most properties is softening across the bulk supply, with RO on the duties that genuinely need it.

Softening the bulk supply and putting RO only where taste matters is usually both cheaper to install and substantially cheaper to run than one large RO for the whole property.

Why hardness costs more in a hotel than anywhere else

Hardness in a hotel does not show up as one large bill. It shows up as detergent consumption in the laundry, as linen replaced earlier than it should be, as descaling visits for the kitchen equipment, as element failures in water heaters, and as the housekeeping time spent on scale marks in bathrooms. Individually each is small; together they are the reason softening a hospitality property pays back quickly.

Automatic softeners with microcomputer-controlled regeneration are the normal specification here, because a property cannot rely on someone remembering to regenerate a unit manually. Regeneration is scheduled to run outside peak demand.

Drinking water and the in-house bottling option

Larger properties and resorts increasingly bottle their own drinking water rather than buying it in, which removes a recurring cost and a logistics problem, and lets the property put its own brand on the bottle. That requires the same train as a small packaged drinking water plant: RO, controlled remineralisation so the water does not taste flat, ozonation and a filling machine sized to the property's consumption.

We supply this as a complete unit, from RO to the filling machine, and for a resort running significant bottled water volume the payback is usually straightforward to calculate against current purchase cost.

Sizing around occupancy

Hospitality demand is peaky in a way industrial demand is not. Consumption concentrates around morning and evening, and occupancy varies by season. Sizing on average daily consumption produces a plant that cannot meet the morning peak; sizing on peak alone produces one that is oversized most of the year. The usual answer is a plant sized on average demand with treated water storage buffering the peak — which is cheaper than oversizing the treatment train.

What we need to quote

Number of keys, whether laundry is in-house, the kitchen and F&B outlets on the property, whether there is a boiler or cooling plant, a feed water analysis, and the space available for the plant room. If you are considering in-house bottling, tell us your current monthly bottled water purchase and we will work the comparison.