— Restaurants & hospitality
End of service,
dining room cleaned in a flash.
Crumbs, dust, debris under the tables: a restaurant, brasserie, café or caterer is cleaned every day, fast and well. With a central vacuum, stale air is never blown back into the dining room or the prep areas near food: it is discharged where the central unit sits, kept away — and the remote motor never disturbs service.
— The hospitality challenge
Clean fast,
clean healthy.
In the dining room as in the professional kitchen, hygiene is non-negotiable. A standard vacuum blows filtered air back into the same room and stirs up dust near food and customers.
A central vacuum sends the suctioned air to a central unit placed away (storeroom, cellar, utility room, ventilated crawl space or outside, depending on the installation): it is never blown back into the dining room or near food. Dry cleaning (crumbs, debris, dust) is fast between services, via an inlet or a sweep door. A clean solution designed for professional buildings.
Built for
food service
- Zero stale air blown back into the room or near food
- Fast dry cleaning between services
- Remote motor: silence during service
- Less dust put back into circulation
- Handy sweep door in dining room and kitchen
— Opening or renovating?
Integrate it
during the works.
Opening a new venue, taking over a business, a full renovation: this is the time to integrate a central vacuum, before flooring and finishes.
AspiWall sizes the central unit to the surface (dining room, kitchen, floors) and places inlets at strategic points. The duct network stays invisible, built into the building.
PLAN FROM THE START
Dining room, kitchen, floors
- Inlets in the dining room and prep areas
- Utility room for the central unit (storeroom, cellar)
- Ducts laid before the floor covering
- Sizing based on surface and number of levels
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.
Husky Pro units:
water and dust,
at one-shot prices.
Two professional wet & dry central units on promotion: the Pro200, a high-power twin-motor for large networks, and the Pro500, zero maintenance thanks to its automatic drainage to the sewer. Ideal for an establishment open to the public.
Don't let the prices scare you: this is the absolute high end, not a requirement. Our dust central units — AspiWall S400 and S500, also on promotion — are more affordable and just as effective for day-to-day vacuuming. And in any case, our AspiWall S500 remains the most powerful: 1,354 AirWatts and 6,452 mmH₂O of water lift.
Water vacuuming with a traditional hose, on a network designed from the start for water and dust.
Husky Pro200
Twin motor 1,100 AirWatts · network up to 200 m · 7 retractable hoses max
Husky Pro500
Automatic drainage to the sewer · zero bags, zero canister to empty · network up to 80 m
AspiWall S400
Dust · network up to 120 m · 12 traditional inlets or 3 retractables
AspiWall S500
Dust · 1,354 AirWatts — the most powerful in any case · network up to 200 m
— 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.
Is a central vacuum compatible with food hygiene?
Yes. By discharging the suctioned air where the central unit sits (utility room, ventilated crawl space or outside, depending on the installation) rather than into the room, a central vacuum prevents the recirculation of fine dust near food — an asset in a HACCP environment. The central unit sits away.
Can it pick up spilled liquids?
By default, the central unit is designed for dry vacuuming (crumbs, debris, dust); for daily dining-room floors, dry vacuuming is ideal and fast. On request, AspiWall also offers wet & dry systems (water and dust), with a tank to empty or automatic drainage, to handle spilled liquids too.
Is the noise a problem during service?
No. The motor is installed in a storeroom or cellar, away from the dining room. You can clean a zone discreetly without the roar of a canister vacuum in front of customers.
Is it suitable for a multi-floor venue?
Yes, it's even a strength. A single central unit serves several levels via the duct network, with inlets on each floor. Ideal for hotel-restaurants and multi-level brasseries.
What about technical service if the unit breaks down?
AspiWall provides after-sales for all brands across Belgium. Warranty conditions for professional installations are defined on a case-by-case basis.
An always-clean venue?
AspiWall studies your restaurant and supplies your central vacuum across Belgium. +32 470 71 22 22 · info@AspiWall.be