How a hotel is sized: rooms, breakfasts and the season
The number of rooms on its own says very little. What decides the machine is three different moments of
the day, and how long they last.
| The moment | What happens | What is needed |
|---|
| Breakfast | This is the peak: in an hour and a half almost the whole property goes through. What counts here is not daily use, it is the litres needed in those ninety minutes. | A machine sized for the peak, not for the average. Under the buffet counter with the dispensing tower on top, or on the counter with fast filling. |
| The restaurant and the bar | Table service, bottles to fill, still and sparkling at the same time. | Fast dispensing and continuous chilling: two litres in a dozen seconds change the rhythm of service. On our counter solutions the dose can be set. |
| Common areas, floors and spa | Spread-out, continuous use, with peaks that are hard to predict. | Water points where guests actually walk: lobby, floors, pool area. Also a refill point for reusable bottles, which many guests now bring with them. |
If you only open part of the year
Five months of full service and seven with the system idle is a different calculation from twelve identical
months. That is why seasonal rental exists: a shorter term, the system shut down at the end of the
season and restarted at opening, so in May you find the machine sanitized and ready.
How rental works →
We do not size it from a distance: during the survey we look at where the
water runs, we measure hardness and chlorine, and we count the points where it is actually needed.