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How to open retail businesses safely has eluded our local governments, and of course, we all want to slow the spread until this virus is eliminated.   Businesses like Restaurants, Gymnasiums, Hotels, Hair Salons, and Retail Shops all have one thing in common :  a random load of patrons at any time.

As CORONAVIRUS is both an airborne threat, as well as a surface threat, it is critical that we are able to reduce the ‘viral footprint’ regularly throughout the day.  This means we need to schedule a sanitizing protocol for both the air space and the surfaces.  If patrons can leave the room for just 10 minutes at regular intervals (to be determined), staff can FOG BLAST the room safely and have the patrons return if needed.  Alternatively, rotating rooms can also work - eg. every 90 minutes everyone moves from the ‘front bar’ to the ‘back bar’, and back again 90 minutes later. While the patrons are in the ‘back bar’, staff can be sanitizing the ‘front bar’.

Perfect ventilation makes a huge difference  - this is why in many states, outdoor dining with social distancing is permitted however, with fall and winter approaching, we need a solution for indoor dining that achieves the same level of safety.

Gymnasiums can also offer to patrons HAND BLASTER units to spray the handles of equipment  before they use it, as well as regular air space fogging by gym staff at regular intervals.

WE RECOMMEND:

For INDOOR AREAS
with NO VENTILATION:

This is where the airborne coronavirus is a real threat, and so we need to sanitize the air as well as the surfaces. FOG BLASTER BASIC SERVICE KIT is the ideal pack for you, especially if you have some janitorial staff.

For INDOOR AREAS
with FULL VENTILATION:

This is where the airborne coronavirus is a real threat, and so we need to sanitize the air as well as the surfaces. FOG BLASTER BASIC SERVICE KIT is the ideal pack for you, especially if you have some janitorial staff.

Note:
OUTDOOR DINING (VENTILATION)

The fact that restaurants can operate with outdoor dining proves the principles of ventilation - if the airborne virus load cannot cumulate in the eating area space (for example), there is no need to sanitize it.

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