Duke's Installs Pathogen-Filtering Systems

Anna Wolfe
Senior Editor, Restaurants

Duke’s Seafood  locations are now equipped with a new filtration system proven to effectively reduce airborne particles.

The process uses needlepoint bipolar ionization (NPBI) and is the same system installed in the White House, Google, Amelia Arena, the Phoenix airport, the Mayo Clinic, Ramstein Air Force Base, Harvard University, dozens of hospitals, and many other notable locations.

According to Global Plasma Solutions (GPS), the manufacturers of the system, most viruses and other particles in the air are too tiny to filter completely using a regular HVAC system. NPBI strips them of the hydrogen they need to survive, which not only deactivates them, but makes them large enough, similar to snowflakes clumping together to form a snowball, to be filtered.

“Now that all NPBI systems are in place, all fresh air entering through our vents and ducts for circulation at Duke's is ionized, meaning any virus, bacteria, particles, and even odors are removed,” says John Moscrip, co-owner of the Seattle-based restaurant chain with 7 locations. “Air entering from open doors and windows immediately comes in contact with the ions circulating through the room, neutralizing any pathogens, particles or odor.”

According to GPS, the biggest difference with NPBI technology is that doesn't create harmful byproducts like ozone.

Normal HVAC systems are not designed to filter particles other than dust and pollen. Moscrip adds, “So, when we discovered a technology that goes above and beyond the required levels of air filtering, we knew we had to have it. We've invested $20,000 in this technology because it provides the clean air, with reduced pathogens, without creating harmful byproducts.”

“We were eager to make this investment to upgrade the indoor spaces at our restaurants as a precautionary measure to make them as safe as possible,” says Duke Moscrip, co-owner and founder, Duke’s Seafood. “This does not replace the other COVID-19 recommended action we take on a regular basis, but it does provide another layer of caution for both our team members and guests.”


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