Ventilation as mean to prevent environmental tobacco smoke (ETS) in restaurants and bars

An evaluation of different ventilation principles and their application in various premises like bars and restaurants has been conducted. Measurements of nicotine concentrations revealed a strong dependency on ventilation solutions. In restaurants and bars where the ventilation systems are properly designed it is possible to fulfill requirements issued by the Norwegian authorities.
During this process the need for a new product was revealed. The idea was to develop a product that enabled smokers and non-smokers to co-exist in the same room without physical divisions. Test showed that air curtains could prevent environmental tobacco smoke (ETS) from the non-smoking area. Since the products on the market did not satisfy the requirements, a new product had to be developed. Air curtains have been installed at two different kinds of premises, a restaurant/bar and a passenger boat/ferry. The nicotine level is significantly reduced in both the non-smoking area and for the employees. Nevertheless, the effect is considerably reduced if smoking is allowed in the non-smoking area.