restaurant is an experience. How good can the experience be without clean air?

Restaurant workers at high risk of respiratory problems.
Restaurant workers - in particular chefs - experience regular exposure to smoke and fumes produced during cooking that poses a range of health risks. Worryingly, a strong correlation between cooking fumes and lung cancer has been reported in almost all research to date. Various methods of cooking have been shown to release carcinogenic substances such as formaldehyde, polycyclic aromatic hydrocarbons, amines and benzine. All types of frying in particular release harmful levels of particulate matter, most notably deep frying.

In one particular study1, restaurant workers were shown to occupy at least twice as many symptoms of chronic respiratory problems than non-restaurant workers. These symptoms ranged from coughs and wheeziness to dyspnea and ‘severe dyspnea’, which itself is a common symptom of lung and heart disease. A range of factors contribute to such symptoms including size of restaurant, location of kitchen, hours of stay in the kitchen, types of cooking oil and number of fry dishes prepared.

Exposure to viruses & traffic pollution
The regular flow of customers in any restaurant or cafe will provide a high level of threat from exposure to virus and infection. Additionally, many premises are situated on busy high streets which also provides exposure to high levels of toxic traffic pollution.

Taste of food
Air pollution has been proven to affect how we taste food, as it can immediately impact our sense of smell which in turn alters our ability to taste.

With a range of foods being cooked and prepared, customers with airborne allergies to things like nuts can be at risk.

Considering the breadth of sources of air pollution and their subsequent impacts, it is hugely beneficial for restaurants to protect the health of their workers and customers by investing in advanced clean air technology. This is particularly true for high-end restaurants who aim to create not just a meal but an 'experience' for the customer. 

The technology 
We invested our time into thoroughly researching the clean air technology market with the aim to identify its leading technology. After all, it would be no good for us to go around alerting people to the dangers of indoor pollution only to provide them with a second-rate solution.

Most of the technology on the market purifies air using filtration technology - typically HEPA filters, which can be very beneficial but have their limitations. Firstly, they don’t catch some of the most harmful particles i.e. anything smaller than 0.3 microns and secondly, the pollutants that they do catch aren’t killed or neutralised in the system, so can build up over time and actually become a source of pollution.

Only one company are producing technology able to catch and neutralise all air pollutants right down to the smallest nanoparticle, performing complete sterilisation; 
Radic8 and their innovative, patented ViruskillerTM technology. 

As the 
Highest Certified Clean Air Technology in the world, Radic8 products use an advanced UV reactor chamber to neutralise all known air pollutants, from traffic pollution and chemicals to virus and bacteria, making Restaurants a safe and pleasant place to work and visit. 

We at Airnitiative are delighted to be an Official Ambassador for Radic8 technology. If you are considering installing clean air technology in your Restaurant, don't settle for a second rate solution. 

Contact us today for a discussion on 0203 488 1204

1. Juntarawijit, C., & Juntarawijit, Y. (2017). Cooking smoke and respiratory symptoms of restaurant workers in Thailand. BMC Pulmonary Medicine Journal, 17;17(1):41.