The Birmingham age-herald., 1915-05-23
AIR COOLING SYSTEM OF MODERN HOTEL A. GREAT INNOVATION
How Every Particle of Dust Is Removed From Air in the Tutwiler
 Hotel

notel opened there has been prepared a detailed description of the air cooling pro- cess of that hostelry The fresh air that Is provided in the hotel has attracted wide attention among travellers. The fact that this Is the only hotel south of New
 fork and Chicago that has an air puri- flying system has attracted no end of attention Upon the request of Fred A. Dudley, president of the United Hotels company there has been prepared a state ment about the fresh air system by Otto
 E. Goldschmidt. On account of the wide attention that has been attracted by the system the statement of Mr. Goldschmidt is given as follows:
 We who live in our modern cities seldom think of the air that we breathe
 unless, perhaps, it chokes us with fumes or contains other unpleasant odors.
 We know that dust and soot are car ried about in the air, because 1t gets into our eyes when the wind blows it across the streets, and we find that our linen is soled and our hands and faces much in need of a thorough scrubbing when we arrive at home from our busi- ness or shopping tour.
 We also know that in order to allow fresh air to enter our living rooms we must open<the windows and the same soot and dust laden air enters and shows it. self by deposits on our furniture and tab linen. Though not visible it also deposits itself on our food which has been ever so carefully prepared in the kitchen.
 Let us consider for a moment what enters into the makeup of what Is com- monly known as dust in our cities. Every chimney, from the smallest serving the kitchen stove of the little cottage, to the I~~ -t- lotxfc nd steel mllls gives off great quantities of unburned carbon or soot, which floats about in the air for time and then grad
 ually settles on the earth. All kinds of organic matter ground to a fine dust, by the wear and tear of daily life Is constantly floating about. The excreta of animals ground to a powder by the traffic on the streets and waited about by the winds Is present in great quanti- ties. It has been found that the air in our great cities contains as many as 5000 microbes per cubic foot of air as compared with six in the air of mid ocean.
 When analysed these are startling con- ditions and not very pleasant to think about. especially when eating our meals. But what has modern science done to overcome such conditions?
 "We need only pay a visit to the new Tutwiler, the best and finest equipped hotel of the south, and we find that in addition to the many other comforts which have been provided for the patrons here is one which must be experienced in order to be appreciated.
 When we say that all the main rooms, such as the lobby, the dining rooms, the lcunging rooms, the ballroom and ban Quet halls, the barber shop and even the individual telephone booths are all sup piled with fresh air from out of doors tempered to the proper degree in the win ter time and cooled in the summer and forced into the various rooms by means of immense. electrically driven fans, which
 blow into a series of ducts connecting to registers in the various rooms, you will appreciate that much has been done for the comfort of the patrons, but when We add that all of this air is forced into these
 rooms is actually washed and all the impurities are removed before it is al lowed to enter, then you must appreciate that the management has left nothing
 undone which might add to the comfort of
 the guest.
 But what do they mean by washed air at the Tutwiler? It does not mean that the air is handled as the clothes are and is sent to the immense laundry which | Is a part of the Tutwier equipment but. separate apparatus has been de l veloped and installed for this purpost | which Is technically known as an 'a;r washer In this apparatus every cubic l inch of air which is taken in by the I fans at the street levob is so thoroughly purified that not a particle of dust oi
 dirt remains. This is accomplished by l passing the air through room filled witl nozzles each spraying small stream of | water into a fine mist through which the air must pass and leaving the lattel | as pure and sweet as after spring shower.
 | "The air is heated in the winter time | by means of steam coils before 1t enters
 the rooms, and In the summer 1t is cooled | by the chilling effect of the icy-colc
 water drawn from the Tutwiler we'll 5O l feet below the surface of the ground. But, not only are those rooms opef l to the guests of the hotel supplied b, l the pure air, but the immense kitchen | the bakery, the stewards departmen l (where the foods are stored) and othe' working parts of the hotel are supplied only with washed air and as a result ar' l always comfortable clean and sanitary | The fumes from the cooking in th'
 kitchen are collected in large hood placed over the ranges and kettles. ant | exhausted by separate fan placed on th' | roof. and that unpleasant kitchen odo | so prevalent in many hotels in the lobb, | and dining rooms is not encountered.
 "The heat of the engine and boilcl rooms Is dissipated by the supply of i'm | mense volumes of fresh washed air blowi into these rooms, and the heated air Il carried off as fast as produced througl 1 an extensive duct system terminating Il a large electrically operated fan placed | on the roof
 Throughout the owners of the hote | spared neither time nor expense in orde 1 to provide all possible comforts for tn guest at all periods of the year and s' that the ventilating and heating equip ments would be as complete and modern as science has developed, engaged MT
 Otto E. Goldschimdt of New York, con | sulting engineer who specializes in th class of work. and who has designe' these equipments for many of the larges buildings of the north and south, to de
 sign and supervise this part of the Tut wiler equipment"