Water, ice and the parts nobody explains.
Straight answers.
Straight answers on filtration, ice selection and what actually changes when the water stops arriving on a truck.
- Topics
- Water, ice, service
- Written by
- Our own crew
Wellness
Flavored water at work: an easy way to get people drinking more
People drink more of what they like. A flavored water station turns a plain refill into a small choice, with sixteen flavors, still or sparkling.
Ice
Nugget ice vs. cube ice: which one does your building need?
Nugget ice is soft, chewable and cools drinks fast. Cube ice is dense and lasts. Here is how to match the ice to the way your team actually uses it.
Guides
How much water does an office actually use?
About 20 ounces per person per workday is a good place to start. Here is how to turn your headcount into a monthly number and pick the right cooler.
Ice
Pick an ice machine by how the ice gets used
Nugget, cube, round or flake is the last question, not the first. Start with where the ice ends up and how many people are reaching for it.
Water
What five stage filtration actually removes
A human hair is fifty to seventy five microns. A typical sediment filter stops at twenty five. Reverse osmosis works at one ten thousandth of a micron. Here is what happens at each stage.
Water
Why bottleless beats five gallon jugs
Delivery schedules, storage, lifting, and a cost that swings with the weather. Here is what changes when the water comes out of the wall instead of off a truck.
Go green. Go bottleless.
One flat rental rate, one local crew, equipment we own and maintain. Let us look at your building and build the solution around it.