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The Lounge
General Discussion
Effect of Covid-19 on architecture
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[QUOTE="BillTre, post: 6345738, member: 581757"] I went to a hamburger takeout place yesterday. While waiting for my order I noticed the way the airflow was design (sucking air out of a large room from above where the cooking occurred, at the back of the room) drew air in from customers (not all masked) toward the masked and gloved employees doing food prep. This seemed to me non-optimal in that: [LIST] [*]the customers were a more likely source of contamination [*]the food was in the path of the airflow [/LIST] While I like the idea of large rooms and air turn over, this seemed like it could be improved upon. However, I don't know if there is some code about exhausting air from the cooking area, but I would not be surprised if there is. To preserve the cooking area exhaust and keep air turnover in the waiting area, while prevent customer derived air from the food prep area would seem to require a wall of some kind, or modifying the air flow (air supply between the customer and cooking area, additional air exhaust in customer area, or both). [/QUOTE]
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Effect of Covid-19 on architecture
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