Ventilation of Internal Spaces

Refers to the Extraction of polluted air from the customer or personnel presence area, and the Supply of Fresh air into the area.

Why? The virus is airborne by attachment to droplets or in the form of aerosol.

Dynamic extraction of the air will remove a considerable amount of the droplets.

How? Dynamic extraction and supply of air is performed by the ventilation system and its parts.

Air is extracted / removed by a series of ducts and fans taking with it a considerable number of infested particles / droplets.

Fresh, clean air is supplied back by a series of ducts and fans.

Action?

• Increase the Customer / Personnel area ventilation (extraction and Supply) to more than the current regulated requirements (which it currently at approx. 10 lit / person per hour). Increase Extraction and supply by 2 to 3 times more. This will:

a. Remove potential infected particles from the space.

b. Dilute the space air with supply of fresh uncontaminated air.

• Keep Ventilation on, even if it is at a lower rate, during Restaurant closed times.

• Redesign the ventilation system applying Thermal Displacement Ventilation setup if budget allows.

Notes:

• Use large Diffusers instead of grills, to minimise the probable discomfort of air currents from increased air supply.

• Verify, and if needed redesign the ventilation system so that it sweeps the customer area, in the best possible way, checking supply and exhaust points are properly placed for best result.

• Increased ventilation will influence the energy cost of fans as well as Cooling heating, but it is an acceptable cost.

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