The purpose of the system is to reduce virus airborn transmission (Covid-19, flue etc.) in indoor spaces such as restaurants, coffee shops, offices and similar.
Principle of operation is based on idea to create underpressure between people grouped together, where such artificial underpressure is higher than underpressure produced by human lungs during inhalation. In this way, exhausted air polluted with virus aerosol, insted to be inhalled by others, will be lead into ventilation system with purifier, where virus will be eliminated before exhauseted into atmosphere.
At the same time, by natural or artificial ventilation, fresh air inlet into the space has to be provided.
Described system with drawing attached, is related to application in restaurants or similar spaces, as example.
Above each table is fitted flexible vacuum pipe with adjustable height.
Blower installed in main ventilation duct creates underpressure which is higher than lungs inhalation underpressure, in which way exhausted, polluted air will be sucked into vetilation system.
Polluted air from the whole space, collected in main ventilation duct, is directed into disinfection bath vessel , flows from the bottom to top, passing through disinfection bath column. Here is virus eliminated and clean air is exhausted to atmosphere.
Between inlet and outlet pipe is installed bypass valve with purpose to adjust air flow into disinfection vessel or to bypass it, if required.