The hotel business has changed dramatically in recent years as a result of digitalization. Guests evaluate hotels online and customers read the reviews. Often a choice is made based on the evaluation of a hotel. Cleanliness and hygiene are key factors in the rating. Hygiene is a condition that the customer takes for granted. Without fuss. The human being perceives cleanliness and hygiene strongly with the sense of smell. If the odor is uncomfortable, the guest feels unwell. The reaction: he/she questions the hygiene.
Not unjustifiably. Poor hygiene generates uncomfortable odors. And the sources of odor in a hotel are manifold. A strong perfume, for example, can remain in a guest room for several days. This is why a neutral odor pattern in the room is decisive. Alternatively, if the hotel operators try eliminating the odor emissions with a fragrance, not only are new and additional pollutants introduced, but depending on the cultural characterization of the guests, the artificial aroma may lead to irritations or allergic reactions. Meanwhile, the open kitchens that are so popular today release high levels of odor emissions and have to meet stringent standards of hygiene.
The enumerations can be continued as long as you like, but one thing is clear: the requirements for hygiene in a hotel are high. Ionair helps the operator from the planning up to decades of operation to achieve the best possible air quality at the lowest investment and operating costs. This is measured across the total cost of ownership (TCO). The changed building uses lead to necessary adaptations time and again even in the operation. With ionair, this can be done quite easily without intervention in the infrastructure.