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K11MUSEA Epidemic Engineer: Popularity and lack of fresh wind, air stagnation, and diners' seats have nearly spread

2021-03-02T03:19:20.614Z


An epidemic broke out in the famous K11 Musea restaurant in Tsim Sha Tsui shopping mall. A total of 49 people in the group were infected. Professor Yuan Guoyong of the Department of Microbiology of the University of Hong Kong said that the air flow inside the store is low, and the ventilation pipes in the basement are very small to transport fresh air.


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Written by: Li Enci

2021-03-02 10:33

The last update date: 2021-03-02 11:04

An epidemic broke out in the famous K11 Musea restaurant in Tsim Sha Tsui shopping mall. A total of 49 people in the group were infected.

Professor Yuan Guoyong of the Department of Microbiology at the University of Hong Kong said that the air flow inside the store is low, the ventilation pipes in the basement are very small, and the amount of fresh air conveyed is insufficient, which is only one-third of the license requirements.

Yuan Boliang, the president of the Institute of Engineers, said on a TV program in Hong Kong and Taiwan this (2nd) morning that the space in the basement of Ming Chao Food Hall is relatively hot, with less fresh wind and unsatisfactory air distribution; air stagnation in some places, and the distance between citizens There is a risk of transmission in the near future.

He called on the restaurant tables and chairs to be 1.5 meters apart, and suggested increasing the air exchange rate to six times per hour, or installing high-efficiency particle filters.

Yuan Bailiang stated that the restaurant must report to the Food and Environmental Hygiene Department for air change when obtaining a license. The standard is 17 cubic meters per hour.

This amount of ventilation can dilute body odor and carbon dioxide, but it has no anti-epidemic effect.

He said that the fresh air design of restaurants is usually a fan. If the wind resistance is high and the flow rate is small, the air duct is narrow and there is little air.

The space in the basement level of Mingchao Restaurant is relatively fast, with less fresh wind and unsatisfactory air distribution; air stagnation in some places, and the risk of spreading if the citizens are seated close to each other.

He urged restaurants not to put tables and chairs too close, they should be separated by 1.5 meters, and more partitions should be installed. He also suggested that restaurants increase the air exchange rate to six times per hour, or install high-efficiency particle filters. The price is Thousands to tens of thousands.

However, diners’ awareness of epidemic prevention has declined. "It is common to cross the platform and bury them at the same time." They should pay attention to personal hygiene.

Yuan Boliang, President of the Institution of Engineers.

(Photo by Yu Junliang)

Yuan Bailiang pointed out to Hong Kong 01 that when shopping malls rent out shops to commercial tenants, they will decorate themselves. This incident may be due to the fact that the air ducts were not large enough during the decoration of commercial shops. In the case of high resistance , So that the supply air and fresh air volume are reduced, thereby making the air circulation worse.

Yuen pointed out that when a restaurant obtains a license, it must first import the plan to the food ring, including showing how to achieve ventilation. It is estimated that the restaurant's plan design does not match or is different.

According to the information, operators of food premises must be licensed by the Food and Environmental Hygiene Department before they can operate.

Before the license is issued, the ventilation system installed in the restaurant must comply with the legal requirements of Hong Kong.

Applicants for restaurant licenses must submit the design plans of the premises and the design plans of the air conditioning/ventilation system to the department for approval.

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Engineer of the Society of New Coronary Pneumonia Engineers

Source: hk1

All news articles on 2021-03-02

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