With the installation of Flosaver Air Reduction & Efficiency Valve, you will only be paying for water, not air and water. This will reduce your total overall operational expenses immensely.

Apartment Buildings & Condominiums

With the annual need to fill swimming pools and keep up with facility needs such as cleanliness, landscaping, heating and air-conditioning, etc., it is no surprise that the amount of gallons of water being used is in the hundred-thousands. Estimates vary, but, on average, each person uses about 80-100 gallons of water per day for indoor home uses. It is no surprise that the largest use of household water is flushing the toilet and taking showers and baths. That is why, in the present day of water conservation, we are starting to see toilets and showers that use less water than before. Many local governments now have laws that specify that water faucets, toilets, and showers only allow a certain amount of water flow per minute. Water agencies in some areas offer rebates if you install a water-efficient toilet. For your kitchen and bathroom faucets, if you look real close at the head of a faucet, you might see something like “1.0 gpm”, which means that the faucet head will allow water to flow at a maximum of 1.0 gallons per minute. Some associations spend an excess of $1,000,000.00 per year on water! Imagine — pbH2o Solutions could save you up to 25% or more on these bills. Call today for a free evaluation.


Commercial and institutional buildings make up for an overwhelming amount of water supply in America. Hospitals and alternate health-care facilities utilize water for plumbing, landscaping, medical process rinsing, and air conditioning. This adds up to approximately 7% of the total commercial and institutional water supply in America. With rising prices in hospitals from water supply and replacements of worn water systems, as well as environmental impacts from over usage and supply, these facilities are paying up to 20% over consumer prices. According to the American Hospital Association has concluded that US hospitals are spending over $750,000,000.00 per year on water alone. With 924,107 staffed beds in all US hospitals, an average of 570 gallons per bed per day, and an average annual US census of 67%, this comes as no surprise. If every hospital in the USA had a Flosaver valve, they could save over $150,000,000.00 annually! How much can we save your hospital? Contact us today for a free evaluation.

Commercial Buildings

Commercial buildings are made up of many systems that rely on water. With today’s desire to design green systems, the engineer’s goal has become not only to provide a functional design, but also to keep usage and energy savings in mind. With or without the need to achieve U.S. Green Building Council LEED points, water conservation can be incorporated into a design, even if it is just at the fixture level. Providing a system that reduces water usage will not only lower energy costs, it will also ensure future availability of resources and convey a corporate message that the environment matters.

Commercial buildings use 7.9 million gallons annually per building, 20 gallons per square foot, and 18,400 gallons per worker per year. On a daily basis, they use an average of 22,000 gallons per building, 55.6 gallons per thousand square feet, and 50.1 gallons per worker.

One of the best ways to identify suitable water conservation measures is to establish a water savings plan to create a benchmark with which to rate and prioritize them. However, before we can determine and incorporate a water savings plan, we must first look at where water is used within a building. Water conservation will vary in a commercial setting depending on the building type. While hospitals and office buildings require a large water volume for mechanical systems, hotels and restaurants require high usage in laundry and food service applications, respectively. In sports complexes with large playing fields and stands, the usage is driven by large public toilets and the irrigation system. Determining the applications that have the greatest water consumption is critical to prioritize the overall goals and budget. Once the systems have been determined, a water savings plan can be developed. Installing a Flosaver valve is the first step to reduce your water bills of up to 25% or more. Call today for a free analysis.

Grocery Stores

Grocery stores hold an increasingly massive demand for water usage, especially during COVID-19. With drastically increased sanitation guidelines, the amount of water supply for buckets of water for mopping, along with other cleanliness techniques, increases the water bill tremendously. This, of course, is just one element of water supply demand for grocery stores. Supermarkets use an estimated 2.6 to 4.5 gallons of water per transaction. Restrooms account for approximately 17% or more of usage, especially with common careless customers and employees who leave faucets running (which this approximation does not even include). On an even higher scale and constant usage, refrigerated and frozen food displays with water-cooled condensers total to just about 50% of the total water consumption, typically using 1.5 million gallons of water annually. Kitchen areas are also constantly using water, specifically up to 3 gallons per minute. This adds up between the need for washing dishes, dishwashers, pots, pans, foot prep, coolers, etc. Other uses within grocery stores are air conditioning, clean ups for spills, and cold-water-sprayed vegetables, the price varies and adds up to more than any location is aiming to pay for. Placing a low-flow valve such as ours would help to conserve water and significantly minimize operating costs. Get a quote today from our team to see how much could be saved in your specific grocery store. Let’s work together to get ahead of water waste and maximized payments.

Industrial & Manufacturing

Water is used in many stages of the industrial production process. From maintaining facilities, to conducting manufacturing processes, and even to grow elements used to make products. When you look at an industrial product, the water usage is typically hidden – you’re not thinking of the water used to make your car, for example, because the end product doesn’t have visible water.

Nationally, industrial water uses account for 15.9 billion gallons of daily water withdrawals–approximately four percent of the total across all usage categories. According to the U.S. Geological Survey, between 1.501 and 2.21 billion gallons of water were withdrawn for industrial use each day in Indiana, as of 2010. Fourteen percent of water used was from private well systems operated by the manufacturer.

Take a look to see just how much water goes into making the products we use every day. For instance, to make the average passenger car, around 39,090 gallons of water are required. To make a single tire, an average of 518 gallons of water are used. Let’s take a look at another: clothing. To create a pair of blue jeans, about 1,800 gallons of water are needed just to grow enough cotton for one pair. To grow enough cotton to create one t-shirt, 400 gallons of water are consumed. These totals are just for growing the cotton – creating cotton fabric, constructing the clothing, and other factors are not accounted for, but do add to the water footprint to each clothing item. Another one – shoes. It takes about 2,257 gallons of water to make one pair of shoes. To make a pound of synthetic rubber, used for shoe soles, 55 gallons of water are needed.
For construction materials, even more water is needed. One board of lumber takes about 5.4 gallons of water to grow – not including water consumed during logging, cutting, and processing. A 2,400-square foot home requires approximately 30,000 square feet of lumber and other wood products. To make one gallon of paint, it takes 13 gallons of water. A ton of steel requires 62,000 gallons of water. A ton of cement consumes 1,360 gallons of water.
How about some of our favorite beverages? The average latte takes 53 gallons of water to create. This does not account for producing the to-go cups and lids for your drink. A barrel of beer is 32 gallons of beverage. To create one barrel, it takes approximately 1,500 gallons of water. Look at the bottle of water you’re drinking – it takes 1.85 gallons of water just to make that bottle! To produce a single liter of bottled water, it takes 1.39 liters of water.

Installing a Flosaver valve by pbH2o Solutions is the first step in reducing your overall water expenditures. Call today for a free evaluation.

Hotels & Resorts

Hotels and resorts have a variety of uses for water, hence, have high water bills. About 21.5% and sometimes even higher of total utility costs comes from water usage. Between 100 to 200 or more gallons of water per occupied room is used each day. Approximately 36,000 to 73,000 or more gallons of water per room per year is being used. If you calculate the amount of guest rooms in your specific resort or hotel, this amount of water usage adds up to more than some would have imagined. Between showers, sinks, toilets, air conditioning, pools, hot tubs, saunas, sanitation practices, kitchens, and bars, the list goes on and on. Reach out to our team here at Flosaver to start saving water and only using it as needed. With the installation of our Flosaver valve, you can reduce your hotel and resort water expenses by up to 25 % or more, while also lowering water volume usage by 6% to 11%.

Senior Care Facilities

Senior care facilities on average use 100 gallons per bed and 20 gallons per employee. These usages doesn’t even consider additional flow for a property that included a community room that was available for use by those other than the residents.
Senior care facilities that have conducted successful water use reduction programs have been able to reduce water use up to 25% or more. For large facilities, this can translate to over $100,000 per year savings in water, sewer and energy costs. Based on published reports, healthcare facilities that implement water conservation changes can expect a return on investment (ROI) in the range of approximately 25% – 40%. However, to achieve such dramatic savings requires a systematic approach.

Recommended steps include:
  • Audit current water use.
  • Install water meters at strategic locations in the facility.
  • Read/record water readings weekly (or more frequently at first) and analyze the data.
  • Look for high water use areas, trends, and unusual occurrences.
  • Identify water conservation opportunities, including low hanging fruit (drips, leaks and unnecessary flows), changes to operations (e.g., improved practices in cleaning, laundry and kitchen), and opportunities requiring engineering/equipment solutions (toilets, sterilizers, boiler, chillers, etc.).
  • Determine cost of opportunities and potential return on investment.
  • Prioritize water conservation opportunities.
  • Develop a phased plan that fits your budget.
  • Obtain funding (revise plan, if necessary).
  • Implement plan.
  • Measure and document success.
A healthcare facility may undertake a water conservation project using internal resources, or they may choose to hire an engineering company that specializes in this subject. Outside assistance is especially helpful when it comes to analyzing equipment retrofit and replacement projects, since new technologies are constantly coming into the market and their true effectiveness is difficult to ascertain from product literature. In addition, outsiders may make it easier to get your project funded because they can organize and format your data in a way that sells your program to management. Installing a Flosaver valve by pbH2o Solutions is a great way to start saving money today! Call now for a free evaluation.

Golf Courses

The USGA has been researching ways to cut the massive, rising costs and usage of water on golf courses since 1983. An investment of $50 million in research on types of grass that requires less water was done, saving 22% annually on water bills. Although this was a major success, prices and usage are still in need of being substantially reduced. In November of 2015, the USGA teamed up with the University of Minnesota to find ways to do so, which in turn, would help the sports world find ways to became more sustainable. The average annual water bill for golf courses is $600,000 with an annual 11% increase. A typical golf course requires 100,000 to 1,000,000 gallons of water per week in the summer. While trying to lower water bill costs, many courses have had to postpone improvements that could potentially help the issue because their pockets are being emptied by the continuously already high bills. Many jobs have also been cut while trying to limit spendings. With the addition of the Flosaver valve in golf courses, the USGA’s journey to lowering costs, maintaining course efficiency, allowing course workers to stay employed and reaching sustainability can be continued and thrive. Together, we can lower your water bills and help with these issues. Reach out for an evaluation of your course today.


Water used in hospitality and food service establishments account for approximately 15 percent of the total water use in commercial and institutional facilities in the United States. The largest uses of water in restaurants are associated with equipment and processes that take place in the kitchen. Restrooms follow kitchens as the second highest water use in restaurants. Data obtained from the New Mexico Office of the State Engineer, American Water Works Association (AWWA), AWWA Research Foundation, and East Bay Municipal Utility District produced the Business Case for Water Efficiency study. We learned that over the past 10 years, the costs of water and wastewater services have risen at a rate well above the consumer price index. Restaurant owners can expect these and other utility costs to continue to increase in order to offset the costs of replacing aging water supply systems.

A number of studies have been done in attempts to calculate typical sit-down restaurant’s water bills and usage. Restaurants water usage is implemented in every aspect of the business. It is involved in the kitchen, dishwashing, landscaping, cooling and heating, domestic, restrooms, etc. One aspect that is commonly put aside, yet very common and problematic, is leaks within a restaurant. This can account for a 10% rise in overall water bills, adding 200 gallons a day to the already high price and usage. Approximately 3,000 to 7,000 gallons of water are being used per day, averaging to about 5,800 gallons per day. For a bigger picture of this, about 24 gallons of water per seat per day were also calculated. At quick serve restaurants, the number of gallons per seat were higher, while only using one third of the overall average amounts. These numbers lead to the whopping minimum of 2 million gallons of water usage annually. At larger restaurants, the number could potentially double.
Operating costs and environmental impacts are influenced by water use. Industry estimates suggest that implementing water-efficient practices in commercial facilities can decrease operating costs by approximately 11 percent and energy and water use by 10 and 15 percent, respectively. Since food service facilities use hot water for many tasks, reducing water use can provide real benefits by decreasing energy bills. To maximize savings on utility bills, restaurant owners can benefit from assessing some of the most water-intensive equipment used in kitchens. Equipment such as dipper wells and wok stoves, for example, can use quite a bit of water due to a continuous flow.
If it is necessary to replace existing food service equipment, upgrading this equipment with water-efficient models can save money, with a relatively short payback period. The first step in saving money on your water bill is to install a Flosaver valve by pbH2o solutions. Call today for a free evaluation.

Schools & Universities

On average, college / universities us over 262,000,000 gallons of potable water per year. Water use is a particularly important target of campus sustainability initiatives because typical US college students, and others in the 17 to 24 year-old age group, consume more water per capita for personal use than either children or adults ages 25 and over. On average, universities consume over 262,000,000 gallons of potable water per year with an excess expense of $1,200,000.00. Image being able to repurpose a savings of up to 25% or more toward other university projects by simply installing a Flosaver valve by pbH2o Solutions. Call today for a free evaluation.

Health Clubs & Gyms

Gym and health club facilities consume huge amounts of water. According to a study by the University of Minnesota, health club facilities can use hundreds of thousands of gallons of water per year for filling swimming pools, for cleaning the facility, for heating and air-conditioning, and — probably most significant — in the restrooms to operate toilets, urinals and showers. On average of 256,000 gallons of water per month. Install a Flosaver valve by pbH2o Solutions and start saving money on water. Call today for a free evaluation.

Amusement & Water Parks

Investing in water conservation will not only save the park money, it increases attendance by creating good will. Water and amusement parks are all over the country and in need of lowering water usage and costs of water bills, especially in areas of drought.

The main objective of water conservation in a waterpark is to reduce the amount of new supply needed on a daily basis through the efforts of water reclamation and minimizing refill needs. Water reclamation is the term given to the re-use of an existing water supply. The water system of a waterpark operates like one giant swimming pool.

The pool is filled once, then  the  water  is  filtered  at  an  appropriate  rate,  reusing  the  same  water  over  and  over.  Water  levels  need  to  be  maintained  for  public  health  and  safety.  Water loss at a waterpark comes from four activities: splash out, evaporation, deck wash down, and backwash loss. Splash out is defined as loss of water from human interaction  with  the  water  system.  Evaporation  is  the  conversion  of  water  from  a  liquid  to  a  gas,  and  is  greater  at  outdoor  waterparks.  Deck  wash-down  is  a  maintenance  operation  for  cleaning  the  solid  surface  areas  surrounding  the  aquatic  landscape.  Backwash  is  a  maintenance  operation  that  is  used  to  clean  the  filters  of  the  water  system  and  it  accounts  for  the  largest  majority  of  water  loss  in  the  waterpark. In the overall waterpark water system, the maintenance and topping off operation accounts for 2% to 3% of total water use on a daily basis. In other words, a waterpark is re-using approximately 97% to 98% of its water system. This re-use of water is water conservation and reflects the largest percentage of water use at the waterpark.  Daily  water  consumption  for  the  waterpark  is  based  upon  the  smaller  percentage of water loss that is discharged into the sanitary system.  Besides being good community stewards of local water supplies, owners who develop indoor and outdoor waterparks have the added benefit of increasing their bottom line through  good  water  conservation  techniques.  Water  conservation  means  a  more  efficient operation and lower utility bills. In waterpark design, water conservation is a naturally occurring design principle. Through design efficiencies, the more water that an  indoor  or  outdoor  waterpark  can  conserve,  the  better  the  return  on  investment.  The  waterpark  design  community  is  constantly  trying  to  develop  new  and  more  efficient  methodologies  for  water  conservation,  not  just  in  the  waterpark  attraction  itself, but throughout all components of the resort.   A waterpark resort might contain several components, all of which use water. These components  include: lodging accommodations in the form  of  hotel  guest  rooms or condominiums, restaurants, conference facilities, family entertainment  centers, an indoor/outdoor waterpark, and exterior landscaping. Hotel and Leisure Advisors have analyzed that the 2% to 3% of water use at  the  waterpark  component  represents  only 15% to 20% of the overall water consumption of the entire resort. The lodging and restaurant components of the resort reflect the largest percentage of consumption approximately  65%  to  75% of the overall  resort daily water  consumption. 

Understanding water consumption at waterpark resorts in relation to other entertainment/recreational uses that consume water is a valid methodology to gain perspective and transform public perception.  A 100,000  square  foot  waterpark  resort  might  use  on  average  125,000  to  160,000  gallons  of  water  per  day.   How much do you spend on water?  Are you ready to save up to 25% or more?  Install a Flosaver water valve by pbH2o Solutions and get started saving today.  Call now for a free evaluation.