Paradoxically, we inhale without realizing it in the restaurant: about 2.5 kg of air during a pleasant meal menu spread over two hours. Air (O2, N2, CO2, etc.) has a physical weight, is absorbed by our body as energy and is therefore a food. Thus, poor quality of air can ruin the food or at least the experience in the restaurant.
Moreover: who really wants to take the restaurant odor back with them into the office after lunch in a restaurant? It has been established that odors on pieces of clothing, hair or on the skin remain adhered and get ventilated only over a long period of time. With ionair AQS, odors get neutralized actively and the likelihood that they remain adhered to human beings is reduced considerably.
When entering a restaurant, we want to find a comfortable atmosphere. We perceive comfortable, i.e. neutral odor air, as hygienic. And it is indeed important as it goes without saying that the customer expects hygienically proper food in solid, liquid and gaseous form from a restaurant. A well-functioning human nose is the hygiene sensor.
Another challenge for restaurants includes the large fluctuations of the occupation rates and the multifarious sources of odor and microbiological sources. With ionair AQS, the customer receives the best possible indoor air quality at low operating costs.
ionair AQS (actually, all advantages/effect of ionair AQS)
- Less odors, germs etc.
- High level of indoor air hygiene
- No odors on clothing
- Satisfied guests (=regular guests)
- Good ecological balance
- Low energy consumption
- Low CO2 footprint
- Clean conscience