Abstract
The need to control environmental tobacco smoke (ETS) in
restaurants and bars has increased recently due to new
regulations. In this work laboratory studies were made to
investigate the possibilities of ventilation systems and
interior design to control ETS in restaurants. The
dispersion of ETS could be minimized and the non-smokers
exposure reduced by separating the smokers and
non-smokers and supplying most of the air into the
non-smoking section and exhausting most of it from the
smoking section. Further reduction in the non-smokers
exposure was achieved by placing a local exhaust with
sufficient flow rate in the opening between the smokin
and non-smoking sections.
| Original language | English |
|---|---|
| Title of host publication | Progress in Modern Ventilation |
| Subtitle of host publication | Proceedings of the Ventilation 2000, 6th International Symposium on Ventilation for Contaminant Control, 4-7 June 2000, Helsinki, Finland |
| Publisher | Finnish Institute of Occupational Health |
| Pages | 54-58 |
| ISBN (Print) | 978-951-8-02363-3 |
| Publication status | Published - 2000 |
| MoE publication type | B3 Non-refereed article in conference proceedings |
| Event | 6th International Symposium on Ventilation for Contaminant Control, Ventilation 2000 - Helsinki, Finland Duration: 4 Jun 2000 → 7 Jun 2000 |
Conference
| Conference | 6th International Symposium on Ventilation for Contaminant Control, Ventilation 2000 |
|---|---|
| Country/Territory | Finland |
| City | Helsinki |
| Period | 4/06/00 → 7/06/00 |