Since the pandemic hit in March, restaurants have been focusing on curbing the spread of the deadly coronavirus by expanding sanitation of high-touch surfaces, adding barriers between tables, creating more outdoor seating, wearing masks and implementing strict distancing protocols.
But now the industry faces one more safety challenge recommended by health officials: cleaning indoor air.
“We’re turning the air over several times per hour in the room,” said Marc Zimmerman, chef-owner of GOZU in San Francisco.
Prior to reopening his fine-dining concept in October, Zimmerman installed a UV irradiation sanitizing system in the dining room. The hospital-grade system safely sanitizes ceiling air in the intimate 45-seat restaurant…