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VENTILATION AND SMOKING

Solutions to minimize exposure to environmental tobacco smoke

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Address:Washington street 40B-1050 BrusselsBelgium

www.rehva.euinfo@rehva.euTel: +32 2 514 11 71Fax: +32 2 512 90 62

rehvaFederation of European

Heating and Air-conditioning Associations

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Use of REHVA Guidebook Power Point Presentations

This Power Point Presentation can be freely used for training purposes by REHVA members. It is prepared by the main author of the REHVA Guidebook. Please refer the original author always when making the presentation.Inform REHVA secretariat each time the presentation is used: info@rehva.eu

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Contents of the book1 In a nutshell: ventilation and

smoking5 National laws and regulations6 Ventilation for the control of ETS7 Passive smoking and health8 Management and interior design of

the premises9 Principles of room air distribution10 Zoning strategies11 Zoning and temperature control12 Ventilation system arrangements

outside the room13 Air cleaners14 Smoking stations15 Smoking rooms16 Design check list

Case studies included in the book:1 Pubs in UK and in Ireland – does

ventilation and/or air cleaners help?2 Restaurant at one level with large

ceiling height3 Multi-storey restaurant4 Smoking zone in a lobby5 Bar and restaurant6 Bar desk with air curtain from below7 Bar area at a ship

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The challenge

1 g/m³

Nicotine limit

μ

Peaceful coexistence ?

- or source elimination?

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Purpose of the book

This book describes how ventilation can reduce people’s exposure to environmental tobacco smoke (ETS).

The authors want to emphasise that ventilation cannot give non-smokers total protection against ETS, but by correct ventilation, the exposure can be reduced significantly.

Peaceful coexistence, please.

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Check list for your project

• Check the national regulations• Apply local exhausts, if possible• Find a good ventilation strategy• Find a suitable layout• Calculate the necessary air volume flow• Check that the detail engineering satisfies the

intentions of your design

.. and Stay with the project until the result is

proven! • Check the air flow patterns.• Find the faults and correct them.• Prove the result!

Experience makes you wise, but not rich.

A project starts…

… and ends.

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Different countries - different regulationsCheck national and local rules.

FINLAND

NETHERLANDS

SWITZERLAND

ITALY

NORWAY

SWEDEN

0,5μg

18 l/s/m²

22 l/s/pers

Functional requirement

Political requirement

Specified requirement

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Local exhaust and encapsulation:the best alternative

Inlet velocity > ~ 0,25 m/s

Preferably:close the door

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Zoning

Ill.:Håkon Skistad

Extract air in the smoking zones

Extract air atthe toilets

Supply air in thenon-smoking zones

Separate ventilationfor the kitchen

Plan the layout of the premises so that smoke contaminated air will not penetrate outside the smoking areas.

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Zoning

Simply supplying air in one end of a room and extracting in the other end may not be sufficient.

Extract airSupply air

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Zoning with restriction between the zones

Extract airSupply air Wall with door or opening

The flow velocity between the zones must be great enough to prevent smoke contaminated air flowing back into the non-smoking zone.

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Zoning with air curtain

An air curtain may be used as restriction between the two zones. But – this requires the right balance between supply air, extract air and the air curtain.

Air curtain

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Zoning with air curtain

Check that:The supply air flow must be greater than the entrained air flow, qs > qentr

Room air flow must not disturb the air curtain

Keep in mind:An air curtain is not as solid as a physical wall

Non-smoking zone

Smoking zone

Supply airflow,qs

Entrained airflow,

qentr = qs

Extract airflow,qe = qs+qac

Air curtain supply airflow,

qac

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Zoning with air curtain

Without the right air balance, the air curtain may be just a mix-master in the room air.

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Zoning with thermal stratification

In multi-storey premises: Arrange the non-smoking zones at the lower floors, and the smoking zones on the floors above. Remember local protection behind the serving counters

Smoking

Non-smoking

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Local protection

Supplying air behind the serving counters is efficient if the air velocity from inside the counter is great enough, andif there is not much turbulence in the air behind the counter.

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Local protection

Supply air behind the serving counters. An air curtain may help separating the clean zone from the contaminated zone.

Air curtain

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Local protection

An air douche may protect a still-standing person.But: This requires a proven supply unit!

Air douche

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Displacement ventilation?

Hei

ght a

bove

floo

r, z [

m]

Temperature, θ

0

0,5

1,0

1,5

2,0

2,5

Contamination, c room

θroom

θplume 1

θplume 2

croom

Yes, may be…

… but not always.

If the supply air is sufficient for the convection currents, then displacement ventilation is efficient. But if available air flowrates are low, then another principle should be considered.

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Passive smoking in crowded rooms with Displacement Ventilation

0,0

0,5

1,0

1,5

2,0

2,5

3,0

0 1 2 3 4 5 6

Concentration ratio c/cR

Hei

ght [

m]

Ambient

Exposure, seatedexposure, standing

Source:Peter V- Nielsen, Denmark

A standing person’s exposure may be greater, but people are still protected by the rising air current around themselves

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Air cleaners

An air cleaner may reduce concentration of dust and gases, but it must only be used together with ventilation of clean air.

qac

cr

Air cleaner

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Case study: A high class restaurant

A tall room with sufficient air supply: Displacement ventilation gave a good result.

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Case study: A high class restaurant

Nicotine measurements documentation.

0123456789

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Method 1 Method 2 Method 3

Nic

otin

e-co

nsen

tratio

n [µ

g/m

³]

Non-smoking

zone

Smokingzone

Lunch11:30 - 15:30

Evening18:00 - 22:00

Action limit10 µg/m³

Reccomended1 µg/m³

Non-smoking

zone

Smokingzone

Smoking zone

Non-sm

oking

zone

Transitionzone

Entrance

Smoking zone

Non-sm

oking

zone

Transitionzone

Entrance

Position for nicotine measurements

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Case study: A multi-storey restaurant

Smoking

Non-smoking

Nicotine measurements documentation.

0Røyking,øverste

sone

Ikke-røyk,

nederstesone

Serverings-disk,

mellomstenivå

Ikke-røyk,

nederstenivå

5

10

15

20

25

30

Nik

otin

kon

sent

rasj

on [µ

g/m

³]NILU-aktiv RiT-aktiv

Titaksgrense,10 µg/m³

(Røyking forekom en kort stund her)

Grenseverdi1 µg/m³

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Case study: Smoking area in a lobby:Zoning with air curtains.

Full scale test section at Delft University.

Smoke concentration

Height

uac = 0,75 m/sqac = 2700 m³/h

qe =4500 m³/h

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Case study: Restaurant with air curtain zoning

670 l/s

890 l/s

300

l/s

Air curtain # 1

610 l/s

Air curtain # 2

Air curtain # 4 Air curtain # 3

400 l/s 150

l/s

150 l/s

750 l/s

610 l/s

Smoking zone,

restaurant

Non-smoking

zone, restaurant

Non-smoking zone, bar

Smoking zone,bar

Diffusers

Air curtains

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Case study: Bar with air curtain zoning

False ceiling

Supply unit

Air curtain

Protection air

Service area

barcounter

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.. But the final solution is:

..source elimination !..source elimination !

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Thank you for your attention