Food Safety

What Are Electrostatic Disinfectant Sprayers?

Posted by
Trust20 Contributors • 3 minute read
Share:

The restaurant industry has always adhered to strict health and safety measures. Many of the additional guidelines put into place as the result of the pandemic did not phase restaurant operators or staff members because hand-washing, regular glove changes, and food handler safety were already second nature.

However, the need for increased volume of cleaning time was not necessarily something operators were prepared for-particularly since most restaurants operated for months on a skeleton crew. Electrostatic disinfectant sprayers are one safety solution the restaurant industry is starting to consider after more than 60 years in other areas, including agriculture, automotive, and tanning industries.1

What exactly IS electrostatic disinfection? Commercial Cleaning Corp says:‍

Electrostatic spray surface cleaning is the process of spraying an electrostatically charged mist onto surfaces and objects. Electrostatic spray uses a specialized solution that is combined with air and atomized by an electrode inside the sprayer. Subsequently, the spray contains positively charged particles that are able to aggressively adhere to surfaces and objects. Because the particles in the spray are positively charged, they cling to and coat any surface they’re aimed at.2

Essentially, surfaces are uniformly coated because the charged mist is attracted to all negative surfaces and surfaces already covered with disinfectant will repel the spray. These systems include benefits such as touchless application, portable, easy to use, and cost effective. ‍

electrostatic-sprayer-ivarsInnovacyn, Inc. describes their SKV Disinfectant Atomizing Sprayer as “offering 360 degree coverage” because the application system maximizes the effectiveness of the disinfectant with a wraparound effect on the targeted  surface.3 The spray delivery optimizes the cleaning process by reducing the time it takes to cover and disinfect surfaces and awkward or hard-to-reach places, as well as controls the amount of disinfectant used in order to prevent overuse or waste.

On top of all their other restaurant’s health and safety precautions, Ivar’s, a Washington staple, has a trained crew to disinfect and apply Hospital Grade Disinfectants and Food Safe Protectants on all surfaces overnight, including tables, chairs, floors window sills and doors when there are no diners on premise.

As regulations begin to ease and on-premise dining becomes available, restaurants may want to create an action plan for how they will maintain an aggressive cleaning regime when their dining room opens up. Restaurants will have to decide on a case by case basis if an electrostatic disinfectant sprayer is right for their business. Some of the disinfectants in these systems can only be used in non-food environments, but are highly recommended for thoroughly disinfecting surfaces in public spaces such as the waiting area around the host stand, the dining room, and the bathrooms. Additionally, there are a handful of those that are food-safe.4

Electrostatic disinfectant spray systems can save a restaurant time and money, while offering the peace of mind that comes from a set of health and safety solutions proven to effectively protect diners.


Sources: 

  1. Cleaning & Maintenance Management: Q&A: Electrostatic Spray Technology

  2. Commercial Cleaning Corp.: What Is Electrostatic Disinfection and How Does It Work?

  3. Innovacyn, Inc.: Home Page

  4. Fikes: How to keep your customers and employees safe with electrostatic disinfection and bioprotect?

Recommended Articles
Food Safety on a Budget: Cost-Cutting Tips to Help You Save
Food Safety on a Budget: Cost-Cutting Tips to Help You Save
All foodservice establishments have a responsibility to create safe, healthy environments for their staff and customers. Restaurant operators and managers achieve this by implementing food safety practices that foodservice teams can consistently carry out. Poor food safety practices can lead to cross-contamination, foodborne illness, and a loss of trust with your customers. Food safety is a priority for good reason. The U.S. Food and Drug Administration (FDA) estimates that there are approximately 48 million cases of foodborne illness in the United States annually.1 The food industry can help reduce the risk of foodborne illness with effective food safety practices. But for operators and managers, food safety practices aren’t the only worry. Running a restaurant comes with many challenges. Operators are responsible for maintaining regulatory compliance and overseeing daily operations, while general managers handle staff scheduling and inventory management. Food safety remains a top priority at all times, but budget concerns are often high on the list of priorities, too. The good news is that food safety doesn’t have to be expensive. There are cost-effective strategies you can implement to help save while keeping your staff and customers safe. Below, we’ll cover: What strategies can I implement to help reduce food safety costs? Are there other budgeting tips that may be helpful for cost-effective food safety?
Continue Reading
Biohazard Clean-up: How to Master a Mess in the Food Industry
Biohazard Clean-up: How to Master a Mess in the Food Industry
You’re in the middle of the dinner rush when it happens. A customer gets sick, and suddenly, you find yourself staring at a biohazard cleanup situation.
Continue Reading
Prep Your Space for a Proctored Certified Food Protection Manager Exam
Prep Your Space for a Proctored Certified Food Protection Manager Exam
Preparing to take your Certified Food Protection Manager (CFPM) exam can be nerve-wracking, especially when you know there will be a proctor’s watchful eye on your work. However, you can reduce some of the stress leading up to your testing session by preparing your space and equipment ahead of your exam appointment time.
Continue Reading
Exam Prep and Anxiety Management for Certified Food Protection Managers
Exam Prep and Anxiety Management for Certified Food Protection Managers
As a manager in the foodservice industry, passing an accredited Certified Food Protection Manager (CFPM) exam is essential to your success. It can also be incredibly stressful and anxiety-inducing. Fear not, though–you don't have to go through this alone!
Continue Reading