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.
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
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.
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
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.
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.
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.
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.
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 installs your central vacuum across Belgium. +32 470 71 22 22 · info@AspiWall.be