— Institutional kitchens
The floor cleaned,
the air never blown back.
In a canteen, a central kitchen or a self-service, the floor gets dirty with every service: flour, dry peelings, crumbs. A central vacuum cleans up fast between services, without a vacuum that stirs dust-laden air near the food. The motor sits in a utility room: zero nuisance and vacuumed air discharged away from food.
— An institutional kitchen's daily reality
A vacuum near the food
is over.
Flour on the floor, dry peelings, crumbs and dry debris between services: an institutional kitchen is cleaned under HACCP hygiene constraints. A standard vacuum is loud, bulky and blows fine-dust-laden air back near the food being prepared.
With a central vacuum, a simple wall inlet (or a floor sweep door) picks up dry debris in seconds, right before the next service. The vacuumed air is never blown back into your preparation zone or near food: it is discharged where the central unit sits — a utility room, a ventilated crawl space or outside, depending on the installation. The remote motor keeps the kitchen silent. The standard is dry vacuuming; for liquids, dedicated equipment is still required. The hose type — retractable or traditional — is determined on site depending on use: discover our retractable hoses.
Built for
HACCP hygiene
- Dry debris vacuumed in seconds between services
- Vacuumed air never blown back near food: it goes to the unit, kept away
- Remote motor: no noise during service
- Retractable or traditional hose, determined on site depending on use
- Fast cleaning compatible with hygiene requirements
— Building or renovating your kitchen?
The right moment
is now.
If you are building, renovating or reorganising your institutional kitchen, now is the ideal time to integrate a central vacuum: ducts run through partitions and floors before the finishes and washable surfaces.
AspiWall studies your plan, sizes the central unit to the surface and work zones, and supplies the right equipment. With your trades you plan inlets near the preparation stations, the dishwashing area and the cleaning zone, plus a utility room for the central unit. Discover our approach for professional buildings.
PLAN FROM THE START
An inlet per work zone
- A vacuum inlet near each preparation station
- Utility room for the central unit (storeroom, cellar, service room)
- Ducts built into partitions before the surfaces
- Floor sweep door possible in traffic areas
AspiWall network · design and installation to plan, throughout Belgium
— Standard vacuum vs central vacuum
Where does
the air go?
A standard vacuum, a robot or a stick vacuum filters part of the dust but blows the air back into the room where it runs. With an AspiWall central vacuum, the dirt is sent to the central unit and the vacuumed air is expelled out of the living areas or out of the occupied zones, which limits the re-suspension of fine dust. That is what makes the difference in buildings open to the public and places sensitive to dust.
— Made by Trovac
A benchmark for
air quality.
AspiWall offers central units in Belgium made by Trovac, among other manufacturers. Trovac's central vacuum system has been distinguished by AFPRAL (the French Association for Allergy Prevention) since July 2014. An important reference for buildings where air quality, dust, dust mites and allergens are sensitive matters.
— An asset to highlight
A visible argument
for your clients.
Your establishment can promote this installation as a real plus: AspiWall central vacuum system, made by Trovac — among other manufacturers —, a manufacturer distinguished by AFPRAL. The vacuumed air is expelled out of the occupied areas, which limits the re-suspension of fine dust, dust mites and allergens.
« Establishment equipped with an AspiWall central vacuum system, made by Trovac. The vacuumed air is expelled out of the occupied areas to limit the re-suspension of fine dust, dust mites and allergens. »
— Frequently asked questions
Your questions.
Our answers.
Does a central vacuum meet HACCP hygiene requirements?
Yes. The vacuumed air is never blown back into the preparation zone: it is discharged where the central unit sits, away from food. That is a major advantage in an institutional kitchen, where a standard vacuum stirs dust near the food. Filtration and remote discharge limit the risk of contaminating the ambient air.
Can it pick up flour and dry peelings off the floor?
Yes, a central vacuum easily picks up flour, crumbs, dry peelings and dry debris. The standard remains dry vacuuming; for liquids and wet floors, dedicated equipment is still required. On request, AspiWall also offers wet & dry systems (water and dust), with a tank to empty or automatic drainage.
Is cleaning fast enough between two services?
Yes. A simple wall inlet or a floor sweep door vacuums debris in seconds, without moving a bulky vacuum or emptying a tank each time. It is ideal for resetting the kitchen between tight services.
Is the noise a problem during service?
No. The central unit's motor is installed in a separate utility room (storeroom, cellar, service room). At the workstation you only hear a light suction sound, far quieter than a canister vacuum.
Can an institutional kitchen already in use be equipped?
Yes, installation is possible in an existing kitchen. Contact AspiWall to assess feasibility based on your premises and work zones.
A clean kitchen at every service?
AspiWall studies your institutional kitchen and supplies your central vacuum across Belgium. +32 470 71 22 22 · info@AspiWall.be