Guest rooms
Occupancy, showers, bathrooms, housekeeping and in-room amenities.
HOTELS & RESORTS · HOSPITALITY WATER SUPPLY
Reliable water for
every guest day.
Connect occupancy, kitchens, laundry, pools, landscaping and reserve to a desalination plant designed for the property’s real operating rhythm.
HOSPITALITY CAPACITY PATH166 L/h–600 m³/day
OCCUPANCY-LED ENGINEERINGDEMAND · STORAGE · RESILIENCE
Guest-day planningOCCUPANCY + SEASONALITY
All demand streamsFRONT + BACK OF HOUSE
Stored reservePEAK SUPPLY + AUTONOMY
AvailabilityREDUNDANCY BY PROJECT
Engineering gatePERFORMANCE VERIFIED
QUICK ANSWER24
Design from the busiest credible day—not the room count alone.
Two hotels with the same number of keys can have completely different water duties. Occupancy, restaurants, laundry, spa, pools, gardens, staff and operating hours must be calculated separately before selecting the plant.
HOSPITALITY DEMAND MAP
One property. Six different water streams.
Separate each stream so peak occupancy and seasonal services are visible in the daily balance.
Kitchen & dining
Food preparation, dishwashing, bars, restaurants and banquet service.
Laundry
Room linen, towels, spa textiles and any outsourced or on-site operating pattern.
Pools & spa
Pool top-up, backwashing, spa facilities and water-feature losses.
Landscaping
Irrigation zones, seasonality, plant sensitivity and alternative water sources.
Back-of-house
Cleaning, staff areas, cooling or equipment make-up and maintenance demand.
PRELIMINARY CAPACITY LOGIC
Convert total daily demand into plant duty.
Illustrative examples before design reserve, water analysis, tank autonomy and redundancy.
TOTAL DESIGN DAY÷AVAILABLE PRODUCTION HOURS=MINIMUM NOMINAL OUTPUT
01
Boutique hotel
- Design day
- 6 m³/day
- Production window
- 12 h/day
- Calculated minimum
- 500 L/h
Select DESAL-BWRO KP or DESAL-SWRO PM-C from the verified water source.
02
Full-service hotel
- Design day
- 15 m³/day
- Production window
- 15 h/day
- Calculated minimum
- 1,000 L/h
The smallest catalog model above the calculated output is reviewed with reserve.
03
Coastal resort
- Design day
- 45 m³/day
- Production window
- 18 h/day
- Calculated minimum
- 2,500 L/h
An engineered seawater plant becomes the primary route beyond compact PM-C duty.
04
Destination resort
- Design day
- 120 m³/day
- Production window
- 20 h/day
- Calculated minimum
- 6,000 L/h
Parallel trains, storage and availability philosophy are defined for the project.
These examples show the arithmetic only. Final capacity must recover the storage level within the agreed operating window and availability scenario.
COMPACT TO ENGINEERED HOSPITALITY DUTYTHREE PLATFORM ROUTES
The water source and duty select the family.
Brackish water·Up to 22,000 µS/cmDESAL-BWRO KP164–2,500 L/h
Hotels with a verified brackish well, borehole or other brackish feed source.
WHL, HL, L, M, R and LR configurations are selected from measured conductivity and required product-water quality.
Open product familySeawater·Up to 56,000 µS/cm catalog dutyDESAL-SWRO PM-C125–1,250 L/h
Boutique hotels, small resorts and defined hospitality loads within the compact fixed-installation range.
Ten C configurations provide a catalog starting point before intake, pretreatment and operating conditions are reviewed.
Open product familySeawater·Project-engineered dutyDESAL-SWRO XL36–600 m³/day
Larger resorts, continuous demand, complex intakes or projects requiring redundancy and integrated plant engineering.
The final number of trains, pretreatment, recovery, storage interfaces, controls and guaranteed output are project-specific.
Open product familyAVAILABILITY & WATER SECURITY
Capacity answers “how much.” Resilience answers “what if.”
The correct arrangement depends on how long the property can tolerate reduced production.
Product-water reserve
Define usable storage, minimum operating level, refill time and required autonomy at design occupancy.
Parallel production
Multiple trains can preserve partial output during service and create a staged response to seasonal demand.
Utility continuity
Review electrical supply, backup generation, feed-water interruption and restart conditions.
Maintainability
Provide bypasses, isolation, consumables, chemical access and a service plan that fits hotel operations.
QUALITY BY END USE
Not every hotel outlet has the same water requirement.
Define the required water quality at each destination before finalising post-treatment and distribution.
DATA FOR A TECHNICAL REVIEW
Bring the property and water balance together.
Send current information; any missing engineering inputs will be identified during review.
Send hospitality data01Feed-water analysis and temperature range02Keys, occupancy and seasonal profile03Daily demand separated by use04Operating hours and product storage05Intake, discharge, utilities and plant room06Required product quality and availability
SEAMASTER WATERMAKER FINDER™
Open Finder Calculate the preliminary hospitality capacity.
Choose the source-water class and required output to identify a catalog starting point. Engineered XL and redundancy decisions continue through project review.
HOTEL & RESORT FAQ
Answers before plant selection.
01How should hotel water demand be calculated?
Use operating records whenever possible. Separate guest rooms, kitchens, laundry, pools and spa, landscaping, cleaning, staff and utility uses. Apply expected occupancy and seasonality to each stream, then define storage and operating hours before calculating RO output.
02Should the plant be sized from peak instantaneous flow?
Usually not. Product-water storage supplies short demand peaks while the RO plant produces steadily. The design must balance daily production, tank volume, refill time and reserve, rather than simply matching the highest momentary building flow.
03When is redundancy required?
Redundancy depends on acceptable interruption, alternative water sources, storage autonomy, occupancy and maintenance response. Critical hospitality sites may use parallel trains, duty/standby pumps or additional stored reserve. The required availability philosophy should be agreed before final sizing.
04Can one product-water quality serve every hotel use?
Not automatically. Potable distribution, kitchens, laundry, boilers, cooling, irrigation and pools can have different quality or post-treatment requirements. Define the intended uses so remineralisation, disinfection and any separate treatment loops can be engineered correctly.
05What information is needed for a guaranteed proposal?
Provide a current feed-water analysis and temperature range, demand schedule, required product-water quality, operating hours, storage, intake and discharge conditions, utilities, plant-room constraints and the required level of availability. Guaranteed performance belongs to the approved technical proposal.
READY TO DEFINE THE HOSPITALITY DUTY?
Send the water analysis and design-day demand.
We will identify the correct DESAL platform and define the storage, pretreatment and availability inputs required for final engineering.