Eldridge recently worked with Restaurant Startup and Growth Magazine on an article to help their readers determine the path required for safer ventilation to reduce the risk of COVID-19 transmission. After the magazine came out with the above article, we were requested by RestaurantOwner.com to be a part of a webinar roundtable on the topic of working with restaurant owners and mechanical contractors to improve the inside air quality for their customers. While the discussion in the webinar was geared specifically to restaurants, the concepts for safer ventilation has widespread application to many other types of spaces where there is a high density of people.
The concepts for safer ventilation that we recommend can be summarized in three key principals:
- Increase the air circulation rate within the building by moving more air through the air handler. To rid the air of contaminates, it needs to be moved to where it can by exhausted or captured.
- Maximize the amount of outdoor air change rate according to the ASHRAE standards. Exchanging the contaminated indoor air with fresh outdoor air will prevent contaminates from being recirculated.
- Use HEPA filters or UVGI devices to capture or kill airborne contaminates such as viruses, mold and bacteria in the air.
A ventilation system that has been designed or retrofitted according to these principals will provide a safer and healthier environment. A safer ventilation system is a great investment because not only will it reduce the transmission risk of COVID-19, it will reduce the transmission risk of other infectious diseases such as cold and flu viruses.