Disinfect Restaurants & Bars

Disinfect Restaurants & Bars“The court’s preliminary decision and the Governor’s action to remove indoor dining restrictions in all ‘orange zones’ makes the status of the indoor dining ban in New York City all the more outrageous and destructive to thousands of restaurants across the five boroughs, especially when our infection and hospitalization rates are lower than most counties in the State where indoor dining is permitted at 50% occupancy. Continuation of the indoor dining ban in New York City is divorced from any of the data and criteria the State has articulated and must be ended now.”

Andrew Rigie, executive director, and Robert Bookman, counsel, NYC Hospitality Alliance – January 14, 2021.

How to safely accommodate the maximum number of people in a given restaurant or dining establishment?


  • What can a restaurant owner do that will greatly reduce the transmission of Sars-Cov-2 or any other virus on all surfaces?
  • How does the restaurant owner mitigate the risks of airborne viruses indoors?
  • Amid the economic crisis, how does the restaurant owner afford any disinfection equipment?



Disinfect Restaurants & BarsHigh volume sprayers: The VSE Magnum handheld unit sprays a mist 3-5 feet long covering 2X more than any sprayer in its class. It comes with two batteries and a charger. The batteries last 35 minutes “on paper” but we’ve seen them last close to one hour. The VSE Magnum comes with a 37oz reservoir that will cover a few thousand feet. Spray tables, bars, chairs, bathrooms, doorknobs, etc. Light-weight and durable, its perfect for restaurant usage.

What are we spraying out of this VSE Magnum handheld sprayer? First we start with one of the most earth-friendly botanical disinfectants on the market – Benefect Decon 30. The product is safe enough to spray without personal protection equipment. This is a key factor because it can be sprayed with people walking around. Its not recommended to spray when food is around but it will not harm anyone if ingested. Second, after cleaning and disinfecting, we recommend adding a 100% organic anti-microbial, SD 90, to non-porous surfaces that can last up to 90 days.


DBD Bipolar Ionization technology: Ionic technology has been around for a while. The theory of scrubbing the air clean using ions is not new. Ions actively seek bacteria and virus and essentially render them inactive through a natural process that pierces the shell of the bacteria or virus and changes its ability to produce. The biggest difference with our patented technology is the delivery system that is designed to bringing millions of healthy ions into an indoor air environment is more effective than any other ionic or bi-polar ion (BPI) technology. For example, a popular BPI currently being used by Siemens is Needlepoint BPI. Needlepoint emits ions that last 10-20 seconds barely making it out of the duct work it is installed in. Our advanced DGD BPI has ions that last 300 seconds. Sending millions of ions that last 300 seconds into an indoor air environment is a game changer. Restaurants will have indoor air monitors that will show customers live data on how safe the indoor air actually is!


Multi-layered Screening Evaluation Gateway (SEG): We have a patented bio-screening kiosk. Our unit, the SymptomSense Kiosk, checks for body temperature, oxygen level, and respiratory rate – at hospital-grade accuracy. According to General PK Carlton, Jr., MD, FACS – Former Surgeon General USAF, Ret., temperature only checks leave up to an 88% chance of missing a COVID19 infected person. This multi-level screening process offers up to 99% accuracy of differentiating an individual who is sick from someone who is not.

CARES ACT – As of January 22, 2021, the details are still in progress but we are VERY confident that the Cares Act will have funds set aside for restaurant owners to invest in disinfecting technologies that will make their restaurants the safest they can be.

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