Discover our water dispensers for restaurants

A practical solution

Since 2007, AQUAchiara has been the leader in micro-filtering water dispensers for committed and demanding restaurateurs, sommeliers and chefs.

From bistros to gourmet restaurants, via the essential cocktail bar, our water dispensers for restaurants can be adapted to your specific requirements, and will enable you to serve your customers still or sparkling highly filtered ‘ZERO kilometre’ drinking water, instantly and on demand.

Save time and storage space with our water dispenser! With pre-set volumes you can fill your bottles instantly, unlimited times, keeping your hands free.

A dispenser that provides fresh and sparkling water saves on space too, as you will no longer need to inventory, order, unload, store, refrigerate and return bottles.

It’s time to stop handling water bottles and heavy crates. The water is micro-filtered on site and instantly chilled to 3°C, with no need for refrigeration.

Our pre-measured chilled and sparkling water dispensers fill 2 to 3 bottles simultaneously to make your preparation easy.

The water is dispensed still or sparkling, chilled to 3°C or at room temperature. With our micro-filtered water dispensers, the intensity of the bubbles can be adjusted, while the mineral qualities of the local water are retained: your customers will be enjoy pure, micro-filtered, 100% local water.

Discover AQUAchiara's micro-filtered water dispensers for restaurants.

An eco-friendly solution for a sustainable restaurant

The commitment to local sourcing that appeals to many chefs and reassures consumers is made a reality. Microfiltration removes all the negative aspects of tap water (taste, odour, colour) while preserving its wealth of minerals and trace elements, which can vary according to the geology of the area it comes from.

Glass and plastic water bottles, together with their transport, are genuine disasters for the planet.

Choosing a water dispenser as an alternative is therefore an ecological approach, perfectly in line with restaurant owners’ "short circuit" approach to supply. It also reduces your waste and your carbon impact from transporting bottles of traditional mineral water!

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