Country Clubs face the challenge of reopening safely for the spring and summer where they face financial hardship if they are not able to service members beyond the outdoor golf, tennis, and swimming.
COVID-19 NEWS: April 20, 2020 – The New York Times, “In January, at a restaurant in Guangzhou, China, one diner infected with the novel coronavirus but not yet feeling sick appeared to have spread the disease to nine other people. One of the restaurant’s air-conditioners apparently blew the virus particles around the dining room.” Full article
In addition to our currently available HVAC sterilization technology, we are fast-tracking the launch of the free Purge Virus mobile app to help people quickly and easily identify restaurants, hotels, and other businesses that are proactively taking preventive measures to disinfect airborne pathogens. See the bottom of this page for previews of the app. To receive notification of the release or to add your restaurant into our data base if you have already undertaken disinfection protocols, please Contact Us.
Our Purge Virus team will post recommendations here as we learn more about the specific disinfection needs of different types of facilities and areas within them that may warrant more acute attention to air quality than others.
Market Traction to Date:
To date other types of businesses and property types have undertaken germicidal disinfection with ultraviolet light. Certain applications are relevant today more than ever for Country Clubs. Since the second half of the 20th century, one of our US production partners has manufactured more than 50,000 germicidal UV light devices. The client list is extensive, and here are just a few examples of major accounts:
Institutions: Infectious Disease Research Institute
Healthcare: New York State Department of Health, Albert Einstein Medical Center, Burbank Hospital, Children′s Hospital Medical Center of Boston, Methodist Healthcare of San Antonio
Food/Beverage: Safeway Stores, Anheuser-Busch, Campbell Soup, Coca-Cola, Pepsi Cola, Del Monte, Dr. Pepper/7-Up, General Foods, Gerber Products, Guinness, Heinz, Hershey’s, Kraft, M&M/Mars, Minute Maid, Ralston Purina, Pepperidge Farms
Education: Princeton University, Cornell University, Johns Hopkins University, Ohio State University
Pharma: Merck, Bristol-Myers Squibb, Eli Lilly
US Government: US Army, Air Force and Naval Hospitals, US Veterans Administration Hospitals, US Department of Agriculture, US Food & Drug Administration
COUNTRY CLUB SOLUTION
For Country Clubs the food service is a key source of revenue in dinning rooms and grills. These areas function as restaurants and the example below is relevant for dining areas at Country Clubs that seat between 50 and 60 members/guests. We have included the cost per sq ft calculations so that you can approximate the budget relative to one or more dining area at your club.
Note 1: In some cases the Coil system is sufficient without the added In Room devices. The added advantage of the Coil system is the annual energy savings that comes by keeping the Coils clean. The energy savings is typically a function of the age and condition of the Coils. The energy savings is typically a function of the age and condition of the Coils. Older systems (e.g. 6 to 10 years old) may generate ROI in under 2 years and newer and cleaner systems my generate less annual savings extending the ROI up to 5 years. The larger the plenum the lower the cost per sq ft, which also increases the ROI.
Note 2: The Coil solutions are “invisible” to the occupants. It is often overlooked as an option, because of the perception that it is more complicated to install than plugging in floor devices or hanging wall mounted devices. The installation cost is definitely higher per device than other options, but there are far fewer devices to install at the Coil and in the trunk duct than in each room.
Note 3: The plugin floor or wall mounted devices are typically more widely used in areas with “acute” disinfection needs, such as the ordering counter at Quick Serve Restaurants (QSRs) where social distancing is more difficult than in other areas.
Note 4: Note 4: Dining areas with dense seating are another consideration for an “acute” area in a restaurant, that may warrant a floor or wall mounted UVC device to accelerate the disinfection.
Note 5: These estimates are based on some rules of thumb calculations: Each ton of cooling typically correlates to 400 cubic feet per minute (CFM) of air flow. The average static pressure in the HVAC system is .08. The plenum size at the Coil is based on 1.25 sq ft per ton of cooling. The optimal ratio of the plenum is 1:2 (height to width)
Note 6: The power consumption of these solutions is less than 250 watts. Running during restaurant hours, for 3,200 hours per year, the annual electricity consumption is 780 kWh. At the US average of $.11/kWh, the operating cost is $85.80 for the 1,776 sq ft QSR. This averages to $.048 (less than 5 cents) per sq ft per year.
Note 7: For Solution #1 with the 8 lamps, the electrical enclosures can drive 2 high output lamps (up to 36″) for each ballast. For 48 and 60″ lamps, only one lamp can be driven per ballast. All PV-AUV-CK Enclosures are 120‐277V/50‐60Hz operation All Enclosures include (2) cord grip connectors for each ballast in the enclosure.
KEY SPECIFICATIONS and PRICING – See the Technologies page.
To help us size the UVC Coil system for you and provide a free estimate, please LET US KNOW the following. Click for Data Sheet in excel