Notes on Restaurant Disinfection:

  • In some cases the Coil system is sufficient without the added In Room devices. The added advantage of the Coil system is the annual energy savings that comes by keeping the Coils clean. The energy savings is typically a function of the age and condition of the Coils (e.g. 6 to 10 years old) may generate ROI in under 2 years and newer and cleaner systems my generate less annual savings extending the ROI up to 5 years. The larger the plenum the lower the cost per sq. ft, which also increases the ROI
  • The Coil solutions are “invisible” to the occupants. It is often overlooked as an option, because of the perception that it is more complicated to install than plugging in floor devices or hanging wall mounted devices. The installation cost is definitely higher per device than other options, but there are far fewer devices to install at the Coil and in the trunk duct than in each room.
  • The plugin floor or wall mounted devices are typically more widely used in areas with “acute” disinfection needs, such as the ordering counter at Quick Serve Restaurants (QSRs) where social distancing is more difficult than in other areas.
  • Dining areas with dense seating are another consideration for an “acute” area in a restaurant, that may warrant a floor or wall mounted UVC device to accelerate the disinfection.
  • These estimates are based on some rules of thumb calculations: Each ton of cooling typically correlates to 400 cubic feet per minute (CFM) of air flow. The average static pressure in the HVAC system is .08. The plenum size at the Coil is based on 1.25 sq. ft per ton of cooling. The optimal ratio of the plenum is 1:2 (height to width)
  • For Solution #1 with the 8 lamps, the electrical enclosures can drive 2 high output lamps (up to 36″) for each ballast. For 48 and 60″ lamps, only one lamp can be driven per ballast. All PV-AUV-CK Enclosures are 120‐277V/50‐60Hz operation All Enclosures include (2) cord grip connectors for each ballast in the enclosure.

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