Air disinfection in cafes and restaurants: why is quartzing a necessity?

Public catering establishments are visited by dozens, and sometimes hundreds, of people every day, which creates ideal conditions for the spread of various infections. That is why the issue of air disinfection is becoming especially relevant for cafe and restaurant owners. Among the many methods of combating pathogenic microorganisms, special attention deserves bactericidal recirculators and quartz lamps, which can significantly reduce the risk of spreading diseases and ensure clean air in food establishments.

Let's take a closer look at why quartz countertops have become a necessity, not just a recommendation, for the restaurant business.

Watch an interesting video about BactoSfera bactericidal recirculators:

Causes of microbial contamination in food establishments

Restaurants and cafes have unique characteristics that contribute to the accumulation and spread of microorganisms in the air. The constant flow of visitors, limited ventilation, high humidity in the kitchen, high temperatures during food preparation - all this creates an ideal environment for the reproduction of bacteria and viruses. In addition, the food itself can be a source of microbial contamination.

Even the most thorough cleaning and sanitation practices do not guarantee complete elimination of pathogens from the air. This is why additional disinfection methods, such as quartzing, are becoming a necessity to ensure the safety of visitors and staff.

Advantages of quartzing for catering establishments

Quartzing is one of the most effective methods of combating microorganisms in the air. Ultraviolet radiation generated by quartz lamps destroys the DNA and RNA of bacteria, viruses, fungi and other pathogens, making it impossible for them to reproduce. For the restaurant business, quartzing has special advantages compared to other disinfection methods. It is a physical method that does not require the use of chemicals that could come into contact with food. Quartzing does not leave odors and does not form toxic residues, which is critically important for establishments where the comfort of visitors is a priority. Finally, properly organized quartzing has a high level of efficiency - it destroys up to 99,9% of pathogenic microorganisms in the air.

Organization of the quartzing process in a restaurant

Effective implementation of quartzing in a catering establishment requires a systematic approach. Key aspects to consider include:

• Regularity of procedures - it is optimal to carry out quartzing every day after the establishment closes and before starting work.
• The duration of treatment depends on the size of the room and the power of the equipment, usually 15–30 minutes.
• The absence of people during the procedure - ultraviolet radiation is harmful to the eyes and skin.
• Ventilation after completion is necessary to remove ozone, which is formed during the operation of some types of lamps.
• Documenting procedures - keeping a quartzing log to monitor regularity and compliance with standards.

Proper organization of the process ensures maximum disinfection efficiency and minimizes risks for visitors and staff.

Legislative requirements and inspections

The sanitary legislation of many countries, including Ukraine, contains requirements for ensuring microbiological safety in public catering establishments. According to current regulations, owners of restaurants and cafes are obliged to take measures to maintain the proper microbiological condition of the air. Regular quartzing is one of the recognized methods that meet these requirements. During inspections, regulatory authorities pay attention to the availability of equipment for air disinfection and documentation confirming the regularity of the procedures.

The lack of proper air disinfection measures may be grounds for fines or even temporary suspension of the establishment's operations.

An investment in health is an investment in success

Implementing a quartzing system in a catering establishment is not just a matter of meeting legal requirements, but also a strategic decision that brings long-term benefits. Reducing staff morbidity reduces sick leave costs and increases the stability of the establishment. Improving the restaurant's reputation as a safe place is especially important during epidemics, when customers become more demanding about hygiene standards.

A healthy indoor microclimate creates comfortable conditions for visitors, which contributes to their loyalty and an increase in the number of repeat visits. Quartzing becomes not an expense, but an investment that pays off by improving business indicators and strengthening the institution's position in the market.