WO2023060327A1

WO2023060327A1 - Positive ambient protection system

Info

Publication number: WO2023060327A1
Application number: PCT/BR2021/050442
Authority: WO
Inventors: Davi Santiago DE MACEDO
Original assignee: De Macedo Davi Santiago
Priority date: 2021-10-11
Filing date: 2021-10-11
Publication date: 2023-04-20

Abstract

The present invention relates to technology involving the use of integrated subsystems using different technologies and equipment similar to those used in laboratories of NB4 biosafety level and medical zones with reverse isolation, for commercial establishment environments where meals are prepared and sold in independent rooms, in a single zone, ensuring the operation while respecting restriction measures for preventing infection by viruses or other micro-organisms potentially harmful to humans.

Description

POSITIVE ENVIRONMENTAL PROTECTION SYSTEM

DESCRIPTION REPORT

FIELD OF THE INVENTION

[0001] The present invention refers to the technique revealed from the application of integrated subsystems, using different technologies and equipment similar to those used in NB-4 biosafety level laboratories and medical areas with reverse isolation, for commercial establishment environments intended for the preparation and sale of meals with independent rooms, in a single area, guaranteeing operation within restrictive measures to prevent viral contagion or other microorganisms potentially harmful to humans.

[0002] The sector of establishments dedicated to the preparation and sale of meals is one of the most affected by the restriction on the movement of people and perceived as one of the most potentially affected by the quarantine measures for the new coronavirus. The fear of contagion for consumers is one of the most relevant bottlenecks for the resumption of this segment.

[0003] Some inventions serve to identify existing gaps:

[0004] Title: RESTAURANT

[0005] JP2001342745A

[0006] Published: 12/14/2001

[0007] Provide a restaurant that gives the customer a sense of security and calms their heart.

[0008] In this case, there is no concern for the safety of the client for protection against viral contagion, nor does it offer a sense of security for this type of protection. [0009] RESTAURANT SYSTEM AND PROCESS FOR OPERATING A RESTAURANT SYSTEM

[0010] Order No.: BR 11 2015 022904 2 A2

[0011] Deposit Date: 03/12/2014

[0012] Restaurant system, comprising at least one work region for cooking and/or preparing meals and/or drinks and at least one region for customers.

[0013] In this case, the technique does not show performance in relation to hygiene and protection of the environment against viral contagion.

[0014] Older technologies do not contemplate the use of more modern systems. In view of the existing gaps in the state of the art for biosafety in commercial environments intended for the preparation and sale of meals, a new technique is needed to address this reality.

GENERAL DESCRIPTION

[0015] The present invention reveals a technique for establishing protection against viral contagion and other microorganisms potentially harmful to humans and offering a sense of security in dining environments with independent rooms, standardized according to the available space, characterized by seven integrated subsystems (figure 1), defined as follows:

[0016] - Information Technology Subsystem - SS1

[0017] - Space Harmony Subsystem - SS2

[0018] - Positive Air Pressure Subsystem - SS3

[0019] - Air Temperature Control Subsystem - SS4

[0020] - Air Humidity Control Subsystem - SS5

[0021] - Hygiene Subsystem - SS6

[0022] - Antimicrobial Action Subsystem for the Floor - SS7

[0023] Structural description of SUBSYSTEMS: [0024] SS1 - IT subsystem composed of hardware and software with functionalities for the area of monitoring, control, notifications, database for remote management/purchase/consumption management, individual customer service and monitoring and supervision of the other subsystems.

[0025] SS2 - Subsystem composed of visual, sound and tactile marketing with interactivity, being passive or active, with digital functionalities, which may be based on Artificial Intelligence, which guarantees a harmoniously structured space aimed at the well-being of customers and maintaining , available, information on the situational condition, constantly, providing the sensation and the guarantee of being safe in a particular environment for its use.

[0026] SS3 - Subsystem composed of forced air ventilation equipment, usually referred to as laminar flow, provides air free of particles, for example, with more than 0.3/zm in diameter. The air introduced into the environments passes through high efficiency filters through entrances in the ceilings with a force that allows its diffusion, thus obtaining a ventilated area around the area where the clients stay in the room, which is constantly "washed" by the flow of ultra clean air. The installation project for the refrigeration equipment must be developed in such a way that the filtered air removes unwanted particles produced in the environment, towards the edges of the room, where they return to the ducts, without being able to recirculate in the area close to the customers, causing positive pressure that is comfortable for humans of any age.

[0027] SS4 - Subsystem composed of equipment for measuring and controlling the air temperature in each environment separately and in balance, allowing the comfort of customers and ensuring the efficiency of protection against viral contagion and other microorganisms potentially harmful to humans, given that temperature is a contagion amplification factor.

[0028] SS5 - Subsystem composed of equipment and air humidity meters per environment, aiming to maintain the air humidity optimally for the reduction of possibilities of action of the most infectious microorganisms at the moment.

[0029] SS6 - Subsystem composed of modules, technologies, processes and conduct capable of cleaning environments, customers and employees. Existing technologies and products are already efficient for hygiene, such as the use of ozone and ultraviolet light and the simple use of soap and alcohol gel for cleaning and sanitizing hands.

[0030] SS7 - Subsystem composed of floor impregnated with nanoparticles of antimicrobial action, aiming to inert viruses and other microorganisms potentially harmful to man, dispersed by customers or employees that are deposited on the floor by induced action or by gravity. For example, floors impregnated with titanium dioxide or silver nanoparticles.

[0031] The technique revealed is present from the activation of the subsystems in the functionality of the use of spaces (figure 2), which have in the composition of their structures materials such as glass, acrylic, polycarbonate or similar materials. The subsystems will compose the Positive Environment Protection System (SPPA) in their functionalities.

[0032] SPPA functional description:

[0033] The client will be received in a safe environment, maintaining the due care indicated by the health authorities, where he will learn about the techniques involved for his well-being and his protection against viral contagion and other microorganisms potentially harmful to man. You will receive an accessory for identifying, monitoring and granting access to the hygiene area, the common corridor to the dining rooms, the restrooms and you will have personalized access to the designated dining room for your use. Each companion will also receive the same type of accessory for the same accesses, excluding children and other dependents, such as those under 12 years of age, who will only receive an accessory for identification and monitoring. The environments will be equipped with interactive communications, preventing customers from having any doubts regarding the employee procedures, permitted access, indications of air temperature and humidity conditions and the fulfillment of your requests in real time. Each subsystem that makes up the SPPA will be automatically monitored, self-controlling and acting on its functionalities, notifying when necessary or when scheduled, coordinating and managing customer requests, monitoring, registering and readjusting its operating and management regimes in accordance with the situations presented and recorded in the database. In the harmony of spaces, SPPA will identify, in interaction with the customer (voice technology), the best visual and sound conditions to make the dining room environment personalized and pleasant for the comfort and well-being of the customers present there, providing a sense of security and health protection.

[0034] AIR PRESSURE, TEMPERATURE AND HUMIDITY CONTROL IN ENVIRONMENTS:

[0035] The environment of each room must maintain positive pressure with comfort for the human being to stay (any age).

[0036] The corridor environment must maintain positive pressure with comfort for the human being to stay (any age), but the pressure and temperature in the corridor must be lower than those maintained in the rooms.

[0037] Bathroom environments must be in positive pressure with comfort for the human being to stay (any age), but the pressure and temperature in these environments must be below those in the corridor.

[0038] Each room must be automatically maintained with air pressure, temperature and humidity, regardless of the other environments, maintaining the individual temperature for each room, with a limit to the efficiency of protection against viral contagion.

[0039] The corridor must be automatically maintained with air pressure, temperature and humidity, regardless of the other environments.

[0040] The bathrooms must be maintained with air pressure, temperature and humidity automatically, regardless of other environments.

[0041] The opening of the doors of each room must be controlled by the specific customers and the automatic controls of pressure, temperature and air humidity cannot influence the other environments.

[0042] For each room, the forced ventilation entry is designed at the top and the air outlet at the bottom, indicating an air flow predefined by the design and layout of each room.

[0043] The rooms must be assembled with walls and ceilings made of glass, or acrylic, or polycarbonate or similar materials sealed together, ensuring control of pressure and direction of air flow.

PREFERRED MODALITIES

[0044] The first preferred modality deals with the implementation of the Positive Environmental Protection System, which aims to solve the technical problem for restaurant environments and cafes and which is made up of seven subsystems, Information Technology Subsystem, Space Harmony Subsystem, Subsystem of positive air pressure, Air temperature control subsystem, Air humidity control subsystem, Sanitization subsystem and Antimicrobial Action Subsystem for the Floor, providing environments with protection similar to NB4 biosafety laboratories and reverse isolation environments applied in medical fields.

[0045] The second preferred modality deals with the "variation" of the use of artificial intelligence (different systems and algorithms), facilitating the use of various digital technologies available for the proposed environments.

[0046] A third preferred modality deals with redundant hygiene, which aims to solve the technical problem for restaurants and cafes, when the requirement increases due to the new necessary reality of public health safety, implying adaptations to protect against the contagion of new microorganisms potentially harmful to man.

[0047] The fourth preferred modality deals with the use of filters, in the positive pressure subsystem, with relative efficiency for the period without a crisis of contagion of microorganisms potentially harmful to man.

[0048] The fifth preferred modality deals with the application of the SPPA in layers, for example more demanding and less demanding levels, aiming at taking advantage of and adapting existing spaces for restaurants and cafes. The subsystems will be applied together at layer, volume and efficiency levels according to the existing space and the necessary adaptations to the public health security context required at the time.

[0049] The sixth preferred modality deals with the SPPA with the use of floors without being impregnated with nanoparticles with antimicrobial action, requiring, therefore, to maintain the antimicrobial action on the floor, a protocol for cleaning the floors using technologies and products that have greater efficiency, effectiveness and effectiveness with application in reduced periods and intervals without visual, audible or olfactory disturbances to customers.

[0050] The seventh preferred modality deals with the application of the Positive Environmental Protection System in on-board environments or mobile environments, for example: floating platforms, vessels, dining cars or land vehicles that operate with the service of restaurants or cafes internally or with facilities attachments.

Claims

8 CLAIMS

1 . Positive Environment Protection System characterized by the composition of seven integrated subsystems, Information Technology Subsystem, Space Harmony Subsystem, Positive Air Pressure Subsystem, Air Temperature Control Subsystem, Air Humidity Control Subsystem, Subsystem hygiene and the Antimicrobial Action Subsystem on the Floor, which together solve the technical problem of the catering sector and cafes in an environment of protection against biological risk.

2. Positive Environmental Protection System, according to claim 1, characterized by making use of more than one artificial intelligence model in the information technology subsystem that can be chosen manually or automatically according to the environment conditions and other external data added to the system.

3. Positive Environmental Protection System, according to claim 1, characterized by using ozone-based technologies in the cleaning subsystem as a way to eliminate known and unknown microorganisms.

4. Positive Environmental Protection System, according to claim 1, characterized by making use of ultra violet-based technologies in the cleaning subsystem as a way to eliminate known and unknown microorganisms.

5. Positive Environmental Protection System, according to claim 1, characterized by using more than one type of filter in the positive pressure subsystem, ensuring that the system adapts to the desired level of protection.

6. Positive Environmental Protection System, according to claim 1, characterized in that, depending on the desirable level of protection against microorganisms, it has predetermined security settings, with the stages between them, above all, from a lower level to a higher level , always subject to cleaning and disinfection by an adequate hygiene system.

7. Positive Environmental Protection System, according to claim 1, characterized by making use, in the subsystem of antimicrobial action for the floor, of an alternative system 9 disinfection based on disinfection technologies that can be applied to the existing floor.

8. Positive Environmental Protection System, according to claim 1, characterized by being defined in adaptable configurations to different mobile environments.