New Pathogen-Filtering Systems Installed in all Seven Duke's Locations; System Designed to Remove Germs, Particles, and Microbes

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Duke’s Seafood today announces that its locations around the Sound are now equipped with a new filtration system proven to effectively reduce airborne particles.

seafood, COVID-19, Seattle, restaurant

Duke's Seafood

When we discovered a technology that goes above and beyond the required levels of air filtering, we knew we had to have it, says John Moscrip, co-owner, Duke's Seafood.

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. Needlepoint bipolar ionization (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, Duke’s Seafood. “Air entering from open doors and windows immediately comes in contact with the ions circulating through the room, neutralizing any pathogens, particles or odors.”

The process mimics the way our planet creates ions with lightning, waterfalls, and ocean waves. Ions are nature's way of cleaning the air naturally. The biggest difference with NPBI™ technology is that doesn't create harmful byproducts like ozone, according to GPS.

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.”

About Duke's Seafood:
Duke’s Seafood began in Seattle, Washington in 1977 as Duke’s Bar & Grill. Founded by Duke Moscrip, the company now owns and operates seven restaurants in the Puget Sound area that focus on wild, sustainable, organic, hormone- and antibiotic-free natural ingredients. Today, it remains family owned and operated with son John Moscrip as a partner. Crafting the menu is long-time Executive Chef “Wild” Bill Ranniger, renowned for both his culinary skills and creativity.

A leading force in sustainable food, Duke’s received the highest seafood restaurant rating in the State of Washington by Fish2Fork and is among the first restaurants in Seattle recognized with a 100 percent volume compliance sustainable seafood rating from Smart Catch, a program designed to promote sustainability and raise consumer awareness regarding sustainable seafood options.

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Cheryl Engstrom
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