Also available
Bottleless coolers, when bottles stop making sense
A point‑of‑use system plumbs into your building’s cold water line and filters on demand. No bottles to store, no empties, no lifting — and the cost stops scaling with headcount.
- Multi‑stage filtration
- Flat monthly rate
- Hot, cold & sparkling options
- Filter changes included
When bottleless wins — and when it doesn’t
We sell both, so we have no reason to push you one way. The honest version:
Bottleless usually wins above roughly 30 people, in offices where pantry square footage is scarce, where headcount is growing, or where nobody wants to lift a 42‑pound bottle. The monthly cost is flat regardless of how much people drink.
Bottled usually wins in smaller offices, in spaces with no accessible cold water line, in buildings where the landlord won’t approve a plumbing tie‑in, and anywhere people specifically want spring or alkaline water rather than filtered municipal water.
- No bottle storage — reclaims pantry floor space
- Cost doesn’t rise as you hire
- Nothing to lift, no empties to stage
- No delivery to schedule through freight
- Requires a cold water line and landlord approval
What an install needs
- Cold water lineWithin ~15 ft
- DrainOr built-in drip tray
- PowerStandard 120V outlet
- LandlordWritten approval
- Our COIIssued before install
What the filtration actually does
NYC water arrives clean. Our systems are built for what happens between the street main and your tap.
Sediment pre-filter
Captures rust, silt, and particulate picked up from older building risers and rooftop storage tanks — the most common source of visible grit and discoloration in pre‑war Manhattan buildings.
Carbon block
Reduces chlorine and chloramine taste and odor, plus a range of organic compounds. This is the stage most people actually notice, because it’s what makes the water taste like nothing.
Optional RO stage
Reverse osmosis for offices that want dissolved solids reduced further. Slower flow and some water waste, so we spec it only where it’s genuinely wanted.
UV or ozone sanitizing
In‑tank sanitizing on our higher‑tier units keeps the reservoir clean between service visits — the part of a cooler that most often gets neglected.
Unit types
Freestanding floor unit
The standard office choice. Hot and cold taps, roughly the footprint of a bottled cooler, plumbed in behind. Best for pantries and break rooms with 25+ users.
Countertop
Sits on the counter above an under‑sink connection. Good for small pantries, satellite floors, and offices where floor space is the binding constraint.
Sparkling & ambient
Still, chilled, hot, and carbonated from one tap. Increasingly what offices ask for — it displaces canned seltzer, which means less to store and less to recycle.