Control of environmental tobacco smoke in restaurants

Seppo Enbom, Ilpo Kulmala, Arto Säämänen

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

    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 languageEnglish
    Title of host publicationProgress in Modern Ventilation
    Subtitle of host publicationProceedings of the Ventilation 2000, 6th International Symposium on Ventilation for Contaminant Control, 4-7 June 2000, Helsinki, Finland
    Pages54-58
    Publication statusPublished - 2000
    MoE publication typeB3 Non-refereed article in conference proceedings
    Event6th International Symposium on Ventilation for Contaminant Control, Ventilation 2000 - Helsinki, Finland
    Duration: 4 Jun 20007 Jun 2000

    Conference

    Conference6th International Symposium on Ventilation for Contaminant Control, Ventilation 2000
    CountryFinland
    CityHelsinki
    Period4/06/007/06/00

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