Yet, the Mk3’s performance has been boosted while its energy consumption has been reduced. The Mk3 achieves a 15% increase in chilled water throughput compared to the Vivreau Mk2 system, yet the improved design of its internal motors provides a 20% energy saving in standby mode and 25% when operating at full power compared to its predecessor.
The figures are even more impressive when compared to a competitor’s unit. In tests, the Mk3 demonstrated a 52% saving when operating at full power, while dispensing 83% more volume of chilled water at a continuous flow.
There are three designs for the Mk3: a standalone, floor-standing unit, a specially designed under-counter model and a space-saving version, which can be installed in component form.
Vivreau has seen a threefold increase in enquiries from caterers, restaurants and hotel keepers about its bottler system over the past 12 months, a trend that has been amplified by the current economic climate and growing concern for the environment.
According to the company, Vivreau’s customers in the hospitality trade are making substantial cost savings and are reducing their carbon footprint by eliminating the need for pre-bottled mineral waters.
This also does away with the headache of disposing of large quantities of glass waste, as well as relieving the pressure on refrigerated storage. Vivreau has even managed to ensure that 90% of the packaging for the Mk3 is saved and reused.
© FoodBev Media Ltd 2019