Start equipment selection by deciding which uses will be treated. Guest drinking water, food preparation, showers, laundry and boiler makeup do not share one undifferentiated requirement. Malaysia or Thailand identifies the location; actual occupancy, operation and feed water determine the project capacity.
List outlets before calculating volume
Map the kitchen, dispensers, ice machines and guest-water arrangements. Distinguish existing systems from the proposed addition. Decide whether treatment serves selected points or a common distribution network. Record daily treated volume, operating periods, peak demand and inlet conditions for each relevant outlet, without counting the same water twice.
Keep assumptions beside the calculation
Suppose a hotel has 100 guests and allocates 3 L per guest per day for drinking-water provision. That component is 300 L/day, or 0.3 m³/day. This is a demand example, not a recommended intake, design standard or measured hotel result. Kitchen, ice, staff use, flushing and other requirements must be added separately. Showers and laundry are outside this example.
For illustration, producing those 300 L within 2 hours implies an average production requirement of 150 L/h. Actual selection also needs storage, operating windows, simultaneous demand, maintenance and supply interruptions. The example does not prescribe a tank size or a universal reserve percentage.
| Available information | Further check |
|---|---|
| Guest count and occupancy | Peak dates and seasonal history |
| Daily outlet volume | Duration and simultaneous busy-period use |
| Nominal tank volume | Usable volume, hygiene and refill conditions |
| Nominal system production | Output under actual feed conditions and downtime |
| Existing supply | Connection point, bypass and installation ownership |
Storage can change the relationship between short-term production and demand, but it introduces management duties. “Bigger is safer” is not enough to select a tank. Define cleaning, maintenance, turnover and material suitability.
Involve operations in acceptance
Purchasing staff verify scope and cost; operating staff verify that peak supply and maintenance are practical. The trial record should cover an agreed representative use period rather than only showing production with no demand. Check restaurant-equipment requirements separately where relevant.
Send the demand table, site interfaces, water analysis and operating window to the designer. The hotel application page can help organise the enquiry. Confirm international transport, local installation, hygiene management and equipment supply as separate responsibilities.
Background: CDC guidance on filter selection and maintenance. AI-assisted demand guidance. The 100 guests, 3 L and 2-hour window are assumptions, not a completed hotel project.