An isothermal air curtain for isolation of smoking areas in restaurants was designed, built and evaluated in a test facility using oil-smoke visualisation and tracer measurements. The test facility was a ventilation test room set up as a small restaurant, with tables, chairs, person simulators (cylindrical heat sources) and balanced mechanical ventilation. Fresh air was supplied in the non-smoking section of the room, exhaust air drawn from the smoking area, and the air curtain was attached to the ceiling between the two sections.
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