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Hospitality businesses face critical challenges in complying with pandemic-era safety regulations while maintaining operational efficiency. Existing air disinfection methods (UVC lamps and ventilation) are either unsafe for occupied spaces or ineffective against viruses. Manual cleaning processes lack transparency, create administrative overhead, and divert staff from core service responsibilities.
A Belgian restaurant specializing in French and Belgian cuisine, located near tourist attractions in Bouillon, operational since 2007
Implementation of the system is projected to reduce manual cleaning costs by 15%, enable 99% effective air disinfection in high-traffic areas, and shorten full-space disinfection cycles to one hour. Automation will free staff for customer service roles while providing verifiable compliance data to regulators and guests, directly supporting business continuity during pandemic restrictions.